Thursday, October 11, 2012

Bacon Potato Soup

Fall is here, soup is in order!
     The new crop of Idaho potatoes have arrived in town.  Ever since I was young growing up in California, my mother would search high and low to find the Idaho potatoes.  They are amazing, and if you can get the "new crop" instead of the stored ones, even better.  And what says fall more than a bowl of warm soup? Only a soup with bacon in it!  

Bacon Potato Soup

1/2 cup butter
31/2 cup flour
1 onion, chopped
4 slices bacon, cooked and chopped
1/2 gallon heavy cream
1 quart milk
1 cup water
2 tsp salt
2 tsp pepper
1 tsp garlic powder
4 large potatoes, peeled and cut into cubes
1 tsp thyme
3 tblsp parsley

1.  In a large pot, slowly melt the butter.
2.  Add the flour and stir to incorporate.
3.  Add the onions and bacon and cook about 4 minutes until onions are clear.
4.  Add the cream, water, milk, salt, pepper, garlic powder and potatoes.
5.  Bring to a boil.
6.  Simmer on very low heat about 1 hour.
7.  Garnish with parsley

Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.
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