Recipe courtesy of Alexander's Cafe and Bar
Potato Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 56
- Saturated Fat
- 31
- Carbohydrates
- 72
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 36
- Cholesterol
- 171
- Sodium
- 1742
- Total: 2 hr 35 min
- Prep: 20 min
- Cook: 2 hr 15 min
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.