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Potato Soup
Category: Soups, Hot
Serves: 4
Rating:
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Ingredients:
1 quart chicken stock 5 sprigs thyme Salt and freshly ground black pepper 2 pounds baking potatoes, like russets 1/2 pound yellow onions 1 cup whipping cream 1 baked potato 12 ounces Cheddar, shredded 4 tablespoons sour cream, for garnish 4 tablespoons scallions, for garnish 4 tablespoons bacon, cooked and crumbled, for garnish
Directions:
Preheat oven to 400 degrees Fahrenheit. In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water). To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted. Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.