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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Don't drink the wine while your making this soup. I once drank the wine while I was cooking and added too much cheese. Oops! It took me over 12 years to find a recipe. Ingredients:
8 red potatoes, washed, unpeeled |
1 onion, chopped |
1 quart half-and-half, divided |
2 stalks celery, chopped |
6 chicken bouillon cubes |
1/4 lb bacon, crispy fried, chopped |
2 cups cheddar cheese, shredded |
1/3 cup green onion, chopped |
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup |
4 tablespoons fresh parsley |
salt and pepper |
1 teaspoon thyme |
1/2-1 cup white wine |
Directions:
1. Sauté celery and onion in 1 TBS of bacon grease.
2. Add bacon, celery, onion, thyme, salt, pepper, chicken bouillon cubes, all but 1 C of the half-n-half, and all of the white wine to chopped potatoes.
3. Add enough water to cover the potatoes and boil.
4. During the last 15 minutes of cooking the potatoes, remove 1/2 of the soup and mash in a food processor until it is a mashed potato consistency. Return to pot.
5. Add the parsley, can of creamed soup and the remainder of half-n-half.
6. Cook for another 15 minutes.
7. Top with green onions and bacon. Serve hot.
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