Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large onions, chopped
4 T. butter
4 T. olive oil
5 lbs. peeled and cubed potatoes
3 x 32 oz. containers of chicken or vegetable broth
1 T. chicken or vegetable base
1 heaping T. minced garlic
6 bay leaves
˝ lb. bacon, diced into ˝ inch pieces
1 pt. heavy cream
Salt and white pepper, to taste
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Directions: |
Directions:1. Heat butter and oil in a large stock pot. Sauté onions until soft and translucent but not browned.
2. Add potatoes, broth, base, garlic, and bay leaves. Bring to boil and then reduce to low. Cook until potatoes are done.
3. While soup cooks, fry bacon until crispy. Drain and set aside.
3. Let soup cool 15 minutes. Remove bay leaves. Remove 4 c. cooked potatoes for finished soup.
4. Puree soup in batches and transfer to a clean pot.
5. Add cream. Add potatoes that were set aside. Add bacon. Heat through.
6. Add salt and white pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:Lots |
Preparation
Time: |
Preparation
Time:2 hours total |
Personal
Notes: |
Personal
Notes: Obviopusly you can reduce the quantities but this soup freezes well. You can make this vegan by using 8 T. olive oil instead of the butter/oil mixture, opting for vegetable broth and veggie base (or omit this but it adds depth). Cream can be omitted with no ill effect as can bacon. Needless to say, I don't count calories on this luciousness!
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