6 sl Bacon (to 8); diced, fried
- crisp, drained, drippings
- reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts
Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.
Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, half of
the chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper. Simmer for 10 minutes; do not
allow to boil. Add grated cheese and green onions, heat
until cheese melts smoothly.
Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley.
NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.
Makes 2 quarts.
* The Parmesan is what makes this soup so much better
than others I have had. It should blend in without over-
powering the other flavours and add a thickness and
richness to an otherwise plebeian soup.
** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.
Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.
Uncle Dirty Dave's Kitchen
MMMMM
... Roosters pick females who look good in chicken bikinis.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
