Monday, January 2, 2012

Baked Potato Soup

This is a savory, tasty soup that's perfect on a winter day.

Yield: 10 servings

1/2 pound bacon
1/4 cup white wine
1 small onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme, chopped
4 cups chicken broth
4 large potatoes, peeled and cubed
1 cup cream
1/2 teaspoon hot pepper sauce
1 cup shredded cheddar cheese, plus 1/2 cup for garnish
1/2 cup sour cream
1/4 cup chopped green onions

In a large pot, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Add white wine to deglaze pan, then add onions, celery and garlic and cook until tender. Stir in thyme, flour, salt, and pepper. Add broth. Bring to a boil, then reduce heat and add potatoes, cream and hot pepper sauce. Garnish with bacon, sour cream, cheese and green onions.

Tips: For chunky soup, serve as is. If you prefer it thick and creamy, puree in a food processor until smooth. I like to serve this soup with toppings on the side so everyone can make it to their liking.  Enjoy!

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