Potato Soup
- Total:
- 2 hr 35 min
- Prep:
- 20 min
- Cook:
- 2 hr 15 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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
Whole Roasted Stuffed Cauliflower
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Now Playing
Mint Julep Cupcakes 01:29
Now Playing
Asparagus Fettuccine Carbonara 00:51
Now Playing
Now Playing
Ina's Parmesan Chicken 04:10
Now Playing
Snowy Pink Coconut Bundt Cake 01:02
Now Playing
Take a Tour of the Food Network Fantasy Kitchen 01:37
IDEAS YOU'LL LOVE
