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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Chef Lou teaches in a local college culinary program where I live. His potato soup recipe was published in the local newspaper and folks went wild for it. Try it and you'll understand. Ingredients:
1/2 lb bacon, chopped |
1 stalk celery, diced |
1 yellow onion, chopped |
3 garlic cloves, minced |
8 potatoes, peeled and cubed |
7 cups chicken broth (or enough to cover potatoes) |
3 tablespoons butter |
2 cups heavy cream |
1 cup parmesan cheese |
1 cup cheddar cheese |
2 green onions, minced for garnish |
salt and pepper |
Directions:
1. In a Dutch oven, cook the bacon over medium heat until done.
2. Remove from pan and set aside.
3. Drain off all but 1/4 cup of bacon grease.
4. Saute celery and onion in bacon grease until onion begins to turn clear.
5. Add garlic and continue cooking for 1-2 minutes.
6. Add cubed potatoes and toss to coat.
7. Saute for 3-4 minutes.
8. Add enough chicken broth to just cover the potatoes.
9. Add heavy cream.
10. Cover and simmer until potatoes are tender.
11. Add Parmesan, cheddar cheese, and butter and stir until melted.
12. Puree some if desired for thickening.
13. Garnish with green onion and bacon crumbles.
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