Potato soup is a comfort food favorite especially on a chilly night.
You can select your favorite toppings. I like bacon, chives and cheese.
This soup has an extra splash of favor.
Serves 6
Prep time: 12 minutes
Total time: 45 minutes
Ingredients:
4 cups chicken stock or canned broth
3 pounds russet potatoes, peeled, cut into 1-inch pieces
6 slices bacon
1 tablespoon butter
1 large white onion, chopped
3 garlic cloves, minced
2 tablespoons all purpose flour
½ cup half and half
¼ cup sherry
½ teaspoon grated nutmeg
Salt and pepper to taste
Instructions:
In a large saucepan, boil potatoes in stock until potatoes are almost tender but still have some texture. Remove from heat.
In a skillet sauté bacon until crisp, remove and drain on paper towel.
Add butter to 2 tablespoons of bacon drippings and sauté onion and garlic until onion is tender. Stir in flour. Add onion mixture and 1/2 of bacon to potato mixture. Add half and half and sherry and simmer until soup is slightly thickened; season with salt and pepper.
Serve with Cheddar cheese biscuits
Terri's Tips:
Use Yukon gold, red or russet potatoes for best results. These potatoes will maintain their shape and texture
Garnish with finely minced herbs such as parsley or chives and/or freshly grated nutmeg
Cooking Wiser:
replace the half and half with chicken broth thickened with a beurre manie (a paste made of softened butter and flour in equal parts. Use 2 tablespoons for this recipes.
For a vegetarian dish omit bacon and use 1 tablespoon olive oil with the butter to saute the onion