Nutritional Guidelines (per serving) | |
---|---|
325 | Calories |
20g | Fat |
29g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 servings | |
Amount per serving | |
Calories | 325 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 12g | 59% |
Cholesterol 54mg | 18% |
Sodium 638mg | 28% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 3g | 10% |
Protein 8g | |
Calcium 143mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Hearty and filling, this potato soup gets flavor from onions and herbs. Bacon and chives are used as garnishes. For a fancier take, consider chopped prawns or diced lobster.
Ingredients
- 4 tablespoons butter
- 2 medium yellow onions, peeled and sliced
- 2 pounds potatoes, peeled and sliced
- 3 cups of milk
- 5-1/2 cups homemade chicken stock or use canned
- 1/4 cup chopped fresh chives
- 1/2 teaspoon celery seeds
- 1/4 teaspoon dried thyme, whole
- 1 cup light cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup chopped fresh chives
- 6 slices lean bacon, crisply fried and chopped
Steps to Make It
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Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock. Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
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Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender.
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Add the cream and gently reheat, but do not boil. Season with salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Source: by Jeff Smith (William Morrow & Co)
Reprinted with permission.