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Potato Soup




Source of Recipe


Alexander's Cafe, Lake Tahoe, CA off of Food Network TV


Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16257,00.html

List of Ingredients




1 quart chicken stock
5 sprigs thyme
salt
freshly ground black pepper
2 pounds russet potato
1/2 pound yellow onion
1 cup whipping cream
1 each baked potato
12 ounces cheddar cheese, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallion, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish


Recipe



1. Preheat oven to 400°F

2. In a heavy 1 1/2 gallon stock pot, heat the chicken stock. add thyme, salt and pepper

3. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).

4. To serve, ladle 8 oz of hot soup into an oven proof serving bowl or crock-pot. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

5. Place on plate. Top with 1 Tablespoon sour cream, 1 Tablespoon diced scallions, and 1 Tablespoon bacon and serve.