Snowman Soup (Cream of Potato) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This Cream of Potato Soup is from Chef Dan Strackbein of the Rochester Deli in Waukesha, WI. This is a wonderful creamy soup that is one of my favorite comfort foods to eat on a cold winter day. Ingredients:
2 lbs russet potatoes, peeled and diced (snowman's body) |
1 large carrot, diced (snowman's nose) |
2 celery ribs, diced (snowman's arms) |
1 lb bacon, cooked and crumbled (snowman's eyes and mouth) |
1 medium onion, diced |
2 quarts chicken stock |
1 tablespoon garlic, chopped |
1 teaspoon thyme leaves |
1 teaspoon white pepper (snowflakes!) |
2 cups half-and-half |
1/2 cup salad oil |
1/4 lb butter |
1/2 cup flour |
salt |
white pepper |
Directions:
1. Heat salad oil in a 5 quart stock pot.
2. Sweat onion, celery, and carrots until clear and add garlic and thyme.
3. Add chicken stock and potatoes, bring to a boil. Simmer for 20 minutes.
4. Melt butter in a sauce pan and add flour, cook for two minutes.
5. Add to stock pot, whisk until smooth. Simmer 5 minutes, add salt and white pepper to taste.
6. Serve in a bread bowl.
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