Thursday, November 5, 2009

Baked Potato Soup

10-12 lg Baking potatoes
1 med onion – finely chopped
3 C chicken stock
6 T bacon drippings
2 T minced garlic
1 tsp black pepper
1 tsp salt
2 c heavy cream
2 c sour cream

    Sour cream
    Cheddar cheese
    Crumbled bacon
    Chopped green onions

Scrub and peel potatoes. Cube and put in large pot with onions. Cover with water (I add a little bit of chicken bouillon). Cook covered over medium heat until done.

While potatoes are cooking, fry bacon and drain off drippings. Crumble bacon into small pieces.

When potatoes are fork-tender, drain off water and smash carefully (leaving it somewhat chunky).

To potatoes and onions, add chicken stock, bacon drippings, garlic, pepper and salt. Bring to a boil, reduce heat and simmer on med-low 10-15 mins.

Add cream and bring to a low boil for about five minutes. Remove from heat and stir in sour cream. Return to stove and heat only until thoroughly warmed.

Ladle into bowls and serve with garnishes.

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