Cyndi's potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Medium-large potatoes | |
| 1 | small | Sweet (prefer Vidalia; myself) onion |
| 1 | bunch | Green onions |
| 2 | cups | Sharp cheddar cheese |
| 1 | pounds | Bacon |
| 4 | cups | Chicken stock (do not used salted!) |
| 2 | cups | Heavy cream; about (can use milk or half and half but not nearly as good) |
| 2 | Clove (or equivelent minced) roasted garlic | |
| ⅓ | cup | Flour |
| ⅔ | Stick butter | |
| 2 | teaspoons | Apricot brandy (the secret) |
Directions
1. Wash and bake the potatoes. I do them in my convection over for 20 minutes at 350, prick them once to release steam and cook for another 20 minutes. Put in fridge to cool. 2. Heat butter in large pan and add garlic and sweet onions and cook until translucent. About 5 minutes. Add flour and stir. Cook for about a minute.
3. Add stock and cream. Bring back to a boil. Add apricot brandy, crumbled bacon, cheese and green onions. When warm, serve.
I serve with fresh Rosemary foccacia and a Gewurztraminer wine (prefer Fetzer). Posted to TNT - Prodigy's Recipe Exchange Newsletter by cwporter@... on Aug 12, 1997