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Robert St. John

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

Potato Soup


½ lb Bacon, diced
1 Tbsp Butter
1 cup Onion, small dice
½ cup Celery, small dice
½ 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 ½ quarts Chicken broth
½ cup Butter
¾ cup Flour
3 cups Heavy whipping cream
1 cup Sour cream
1 cup Monterey jack cheese, shredded
1 tsp Hot Sauce
½ 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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