16 March, 2011

Irish Twice-Baked Potato Soup with Bacon | Jackie McConnell's Restaurant & Pub

This recipe is from Jackie McConnell's Restaurant & Pub, Ohio.

Twice-Baked Potato Soup ingredients
Makes about 6-quarts
3 1/2-LBS Idaho potatoes
6 strips bacon, diced
1/2 medium onion, chopped
1-gallon (4 quarts) chicken stock
1/2 tsp white pepper
1/2 Tbsp black pepper
1 tsp seasoned salt
1/2-LB (2 sticks) butter
2 cups flour
1-QT heavy cream
9 1/2-oz cheddar cheese, finely shredded
3/4 cup sour cream
1/4 cup fresh chives, minced
1/4 cup fresh parsley, minced


Bake the potatoes.

In a soup kettle, cook the diced bacon. Sauté the onion in the bacon and drippings until translucent, about 5 minutes. Add the chicken stock and simmer.

While the mixture simmers, scoop out the potatoes, which should still be warm. Chop any large chunks into about 1-inch pieces. Add the potatoes to the stock, then the salt and peppers.

In a saucepan, melt the butter over Medium heat; add the flour and whisk to a smooth consistency. Reduce heat to Low; cook for 5 minutes, stirring frequently.

To the kettle mixture, add the heavy cream and the cheddar cheese. Bring to a boil, then reduce heat and stir constantly until the mixture thickens. Slowly add the butter-flour mixture, then fold in the sour cream.

Spoon into serving bowls; sprinkle chives and parsley on top.

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