Saturday, November 22, 2008

Cheesy Potatoe Soup


1 large Onion, diced
3 ribs celery, diced
2 pounds potatoes, peeled, diced
2 carrots, diced
1 quart Chicken Stock
1 pint Heavy cream
6 strips of Bacon, diced
1 teaspoon of black pepper
1 teaspoon of Lawry's seasoning salt
1 tablespoon of onion powder
1 teaspoon of garlic powder
2 tablespoon of roux or as needed
1 bay leaf
***For a Cheesy Potato Soup add 2 cups of shredded Cheddar Cheese***


Peel and dice potatoes.

In a four-quart pot render the fat from bacon.

Then add celery, carrots, onions, saute until soft.

Add chicken stock and all seasonings, let simmer until potatoes are parboiled.

Then add heavy cream.

When potatoes are fork tender add roux to thicken the soup. Add salt to taste.

***Stir in cheese once soup has reached desired thickness. ***

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