| Potato Soup Serves 6 5 medium russet potatoes, washed, peeled and cut into cubes 2 ½ cups milk 2 ½ cups chicken broth 1 1/4 cup of 4 state shredded cheddar cheese or sharp cheddar cheese ¾ cup sour cream ¼ cup flour 8 slices of bacon, cooked, drained, chopped, divided in half, save 1 Tablespoon bacon fat 5 Tablespoons butter 2 Tablespoons slices green onion tops, or 1/2 small onion chopped 3 cloves minced garlic 1 Tablespoon minced onion 2 teaspoons salt, divided ½ teaspoon black pepper Toppers green onions bottoms, bacon, shredded cheese In a small bowl add minced onion and spoon over enough chicken broth to cover. Set aside. Fill a large stock pot half way with water. Add one teaspoon of salt. Put the lid on and turn on high until water and salt comes to a boil. Once the water comes to a boil add potatoes to pot, reduce heat to medium. Add lid back and bring back to boiling. Remove lid and continue cooking potatoes until they are just done. The entire process should take about 10 minutes. Strain potatoes and set aside. In the same stock pot or a dutch oven over medium heat add butter and 1 Tablespoon of saved bacon fat. Once the butter melts add the green onion tops or onion to the pot. Cook and stir until softened. Add garlic and cook for another minute. Whisk in flour. Cook and whisk until it's smooth. Slowly whisk in chicken broth. Slowly whisk in milk. Cook and stir this mixture until it starts to bubble. Add potatoes, minced onions, black pepper, sour cream, and ½ the bacon. Cook and stir until soup begins to bubble. Remove from heat. Scoop up a bowl, sprinkle on some reserved bacon, some green onions and a little more cheese if you desire. Serve and enjoy. Peace, CK |
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