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Prep Time: 20 Minutes Cook Time: 135 Minutes |
Ready In: 155 Minutes Servings: 4 |
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Ingredients:
1 quart chicken stock |
5 sprigs thyme |
salt and freshly ground black pepper |
2 pounds baking potatoes, like russets |
1/2 pound yellow onions |
1 cup whipping cream |
1 baked potato |
12 ounces cheddar, shredded |
4 tablespoons sour cream, for garnish |
4 tablespoons scallions, for garnish |
4 tablespoons bacon, cooked and crumbled, for garnish |
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.
3. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).
4. To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.
5. Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.
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