Wednesday, October 21, 2009

Amazing Potato Soup

For many, the change of season to cooler weather means time for comfort food - like soup. So, in the spirit of the season, here is a simple spin on a classic. This recipe is by far the best I've had, so I thought I would share it. Serves 6-8 depending on intent as appetizer or entree:
4-6 slices bacon, diced
4 tablespoons butter
1/2 cup diced celery
3/4 cup chopped onion (don't dice - flavor will be too strong)
1/4 cup chopped shallots
1 small bunch green onion tops (about 4 green onions) thinly sliced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
3 large red skin potatoes, partly peeled, roasted, and diced
1 teaspoon kosher salt or to taste
1/4 teaspoon fresh ground black pepper
6-8 ounces sour cream
8 ounces shredded medium to sharp Cheddar cheese
Sliced green onion for garnish, optional
In a large skillet over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender (this step is important). Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup until silky smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired. Enjoy!

1 comment:

  1. This is the BEST potato soup I have ever had! Thanks Husband for another devine dinner.