Wednesday, October 5, 2011

Perfect Potato Soup

It's been a blustery Fall day and now it's a very chilly night. I'm home; I want to settle down and watch the new CW t.v. show "Hart of Dixie" (it's a cute show)--but first, Potato Soup! I honestly don't remember where I got this recipe from; it's been handed to me from someone to whom it was handed to and so on and so on. All I know is it's GREAT, it's easy to make, it tastes fantastic, and it's perfect for cold autumn and winter nights. Serve with some toasted ciabatta bread, or as is. You will love it. Guaranteed.
yield: 6- 8 servings
couple strips of bacon
~6 baked potatoes, peeled and cubed
1 onion, chopped (white or yellow)
2 cloves of garlic, minced
6-8 T flour
3-4 c of chicken stock
1 c half-and-half (or heavy cream)
~1 t dried basil
~1 t dried parsley
1 t salt
couple dashes of hot sauce

First off, you want to bake the potatoes at 350 degrees for about 45 minutes. Allow them to cool and then peel and cube. Set aside. 
In a large sauce pan place strips of bacon and allow them to brown. Remove bacon to a plate. You should have some wonderful color on the bottom of your pan. In the same sauce pan (using medium-hi heat) add the chopped onion and allow to cook until golden (~8 minutes). Add the minced garlic. Stir in the flour, salt, basil and parsley. This should form something that resembles a roux.

Gradually add the stock and allow this to boil, stirring frequently. 

Add your potatoes, half-and-half and the hot sauce (to taste), stirring often. Lower the heat. 

Ladle into a bowl and devour. You can chop up the bacon and add on top, or garnish with cheese, but I like my potato soup as is. As in perfectly delicious. 

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