|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||10%|
|*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.
- 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
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.
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.
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.