Potato Soup

By Morganp9661

This is another one from Robert St. John.

Ingredients

• 1/2 lb. Bacon, diced
• 1 Tablespoon Butter
• 1 cup onion, small dice
• 1/2 cup celery, small dice
• 1/2 cup carrots, small dice
• 2 teaspoons garlic, minced
• 2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 lbs. Potatoes, peeled and cut into 1/2 inch cubes
• 1 1/2 quarts chicken broth
• 1/2 cup butter
• 3/4 cup flour
• 3 cups heavy whipping cream
• 1 cup sour cream
• 1 cup Monterey Jack cheese, shredded
• 1 teaspoon Hot sauce
• 1/2 cup green onions, finely chopped

Details

Servings 1

Preparation

Step 1

Place bacon and butter in a six quart stockpot over medium heat. Cook bacon until golden brown.

Drain fat and add vegetables, garlic, salt and pepper. Cook for 4 to 5 minutes. Add potatoes and chicken broth and bring to a slow simmer.

Cook until potatoes become tende, about 15 minutes. In a separate skillet melt butter and stir in flour to makr a roux. Cook roux until it is a light blonde color and gently whisk into soup mixture. Be careful not to break up potaoes. Mix heavy cream and sour cream together and heat in the microwave. Add cream mixture to the potatoe stock. Add remaining ingredients and bring to a simmer once more.

Remove from heat and serve.