Potato Soup with the Works

By pamdabear3383

Ingredients

• 3 pounds russet potatoes, peeled and chopped
• 4 slices bacon, chopped
• 1 medium onion
• 2 cloves garlic, chopped
• 6 sprigs fresh thyme, removed from stems
• 2 cups water
• 2 cups milk
• 2 cup shredded New York style cheddar cheese
• 2 scallions, to serve on top

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

1. In a large heavy bottom pot over medium high heat, cook bacon until golden brown then remove the bacon to a paper towel lined plate. Add onion and garlic to the bacon fat, cook until tender, about 4-5 minutes. When the veggies are tender, add in the thyme, salt and ground black pepper. Add potatoes, stock, and milk to the pot and bring the liquids up to a bubble. Reduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes. When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender.

2. Adjust the seasoning as needed with salt and freshly ground black pepper and serve the soup in a bowl or mug topped with the cheese, reserved bacon, a sprinkling of scallions. (If your not serving the soup right away it will thicken as it get cooler so add another 1/2 -1 cup of water when warming it up to serve)