Thursday, February 18, 2010

Southern Potato Soup

There's nothing better on an arctic February day than a warm bowl of potato soup and that is why Karen, our fabulous hostess for this month's Potato Tasting Party, served it as the grand finale. It was soothing and savory and Oh, soooo heavenly! Moans of happiness and complete satisfaction could be heard all around the table as we blissfully slurped our soup.

If you've been looking for a great winter potato soup, congratulations, your search is over! We have for you, the best of the best right here!

Eat with our blessing!

Southern Potato Soup

8 to 10 Slices Bacon, diced
4 Tablespoons Butter
1/2 Cup Diced Celery
One Cup Diced Onion
8 Green Onions, thinly sliced
1/3 Cup All-Purpose Flour
3 Cups Chicken Broth
2 Cups Half-and-Half
4 Large Baking Potatoes, baked, peeled, and diced
One Teaspoon Salt, or to taste
1/4 Teaspoon Ground Black Pepper
8 Ounces Sour Cream
8 Ounces Shredded Sharp Cheddar Cheese
Sliced Green Onion for garnish, optional

In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery. Cook, stirring until vegetables are tender.

Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.

Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.

And hey, if you like chunks of potato in your soup, don't blend it all!


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