Tuesday, October 14, 2014
Farm Fresh Potato Soup
I received a delivery from Backyard Produce and in the box were some Yukon Gold Potatoes and a gigantic yellow Onion. Well I knew then and there I was going to make this potato soup and it was so good. My husband didn't even talk while he was eating it other than saying the occasional mmmmm, dang, yummmm!
5-6 Yukon Gold potatoes, peeled and diced small
1 onion, diced small
4 tbls. butter
32 oz. chicken stock (I use homemade)
1/3 cup flour
1-2 tsp. garlic powder
1-2 tsp. course-ground black pepper
1 tsp. salt
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup heavy cream (I used cream from Middle Sparrow Ranch)
3-4 strips bacon, cooked and crumbled
In a large saucepan, melt butter and saute' onions until translucent. Sprinkle with flour, garlic powder, salt and pepper and stir well; add chicken stock and whisk well to incorporate.
Add potatoes and bring to a low boil over medium-high heat stirring often. Reduce heat and cook 25 minutes or until potatoes are fork tender, stirring occasionally to prevent sticking.
Stir in 1 cup shredded sharp cheddar cheese and 1 cup heavy cream, stirring well to blend and allow cheese to melt. Taste and adjust seasonings as needed.
Serve immediately topping each serving with remaining shredded sharp cheddar cheese and crumbled bacon.
Yield: 4-6 servings
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