Jan. 16th, 2013

nverland: (Monthly-January)
[personal profile] nverland
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LOADED BAKED POTATO SOUP

INGREDIENTS
4 bacon slices, diced
1 large onion, chopped
1 pound white potatoes, peeled and cubed
1/4cup all-purpose flour
4 cups chicken broth
1 cup water
1/2teaspoon salt, or to taste
Freshly ground pepper to taste
1/2cup dry white wine
2 cups grated sharp Cheddar cheese
Sour cream (optional)

DIRECTIONS

Cook the diced bacon in a large heavy saucepan over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat. Saute the onion in reserved fat over moderate heat, stirring occasionally, until softened. Add the flour, cook for 1 minute stirring constantly.

Add the chicken broth, water, potatoes, salt and pepper. Bring to a boil, reduce heat and simmer about 15 minutes, or until potatoes are tender. Add wine and simmer 1 minute. Reduce heat to low and gradually stir in cheese (do not let boil). To serve, ladle soup into individual bowls and sprinkle with bacon. Top with a dollop of sour cream if desired. Makes about 6 cups.

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