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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Potato Soup


1 /2 lb              Bacon, diced

1 Tbsp             Butter

1 cup               Onion, small dice

1 /2 cup           Celery, small dice

1 /2 cup           Carrot, small dice

2 tsp                Garlic, minced

2 tsp                Salt

1 tsp                Black pepper, fresh ground

2 lbs                Potatoes, peeled and cut into 1 /2-inch cubes

1 1 /2 quarts    Chicken broth

1 /2 cup           Butter

3 /4 cup           Flour

3 cups              Heavy whipping cream

1 cup               Sour cream

1 cup               Monterey jack cheese, shredded

1 tsp                Hot Sauce

1 /2 cup           Green onion, freshly chopped


Place bacon and butter in a six-quart stockpot over medium heat and cook bacon until golden brown. Drain fat and add vegetables, garlic, salt and pepper. Cook for four to five minutes. Add potatoes and chicken broth and bring to a slow simmer.  Cook until potatoes become tender, about 15 minutes. In a separate skillet, melt butter and stir in flour to make a roux. Cook until the roux is light blond and gently whisk roux into soup mixture. Try to be careful not to break up the potatoes. Add remaining ingredients and bring to a simmer once more. Remove from heat and serve. Yield: one gallon

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