Monday, February 11, 2013

Disneyland Potato Soup

1 lb bacon, cooked & roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken or vegetable stock
salt & pepper
4 c heavy whipping cream

Fry bacon. Remove bacon and drain on paper towel. In bacon grease, cook onions, carrots and celery until onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until flour is cooked and mixture has thickened slightly, 5 to 7 minutes. Add chicken stock and bacon. Salt & pepper. Over medium-high heat, bring to simmer and cook 25 minutes or until potatoes are soft. Mash some of the potatoes for thicker texture. Add whipping cream and simmer 5 minutes. You can adjust thickness by adding water or chicken stock.

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