Dwight and Robin's Baked Potato Soup
Greg Souser
ingredients
- 2 1/2 lbs unpeeled russet potatoes cut into 1 inch squares
- 5 slices of uncooked bacon cut into small pieces
- 8 more slices of bacon cooked and crumbled
- 1 small onion diced
- 1/4 bunch of celery
- 4 Cups milk
- 4 Cups chicken stock
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup (1 1/2 sticks) butter
- 3/4 cup flour
- 1 cup whipping cream
- Shredded cheddar cheese, bacon bits and chopped green onions for garnish
directions
- 1
In a large pot, boil potatoes in water 10 min. Drain and set aside
- 2
In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 min.
- 3
Add milk, stock, salt and pepper. Cook over medium-high heat until mix is very hot about 8 min, stirring often. Do not let mixture boil.
- 4
In a small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mix bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 min. Stir in reserved potatoes and cream. Garnish with cheese, bacon bits, onions, Serve hot.
Source: Greg Souser
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