Potato Soup

Total Time:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min

Yield:
4 servings
Level:
Easy

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.


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