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Potato, Bacon and Gruyère Soup

Source of Recipe


Gourmet, March 1994






List of Ingredients



• 4 slices bacon, chopped
  
• 3 medium onions, chopped fine
  
• 3 cups chicken broth
  
• 3-1/4 cups water
  
• 3 lbs. boiling potatoes (preferably yellow-fleshed)
  
• 1/4 cup all-purpose flour
  
• 1/2 lb. Gruyère cheese, grated (about 2-1/2 cups)
  
• 1 Tbsp Madeira or Sherry, if desired
  
• 1 tsp Worcestershire sauce
  
• 3 Tbsp minced fresh parsley leaves
  






Instructions



1. In a heavy kettle (at least 5 quarts), cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil. Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
   
   
2. In a small bowl, whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
   
   
3. In a blender, purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste; remove soup from heat. (Soup may be prepared up to this point 3 days ahead; cool uncovered before chilling, covered.) Reheat over low heat but do not let boil. Just before serving, stir in parsley.
   
   Makes about 10 cups.