Name: Potato Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H15M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 4 servings
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.

Recipe courtesy of Alexander's Cafe and Bar, Lake Tahoe, CA

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