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IRISH TWICE-BAKED POTATO SOUP WITH BACON

Jackie McConnell's Restaurant & Pub
Address:
1841 Merriman Road
Akron, Ohio


List of Ingredients




IRISH TWICE-BAKED POTATO SOUP WITH BACON

3 1/2 lbs. Idaho potatoes
6 strips bacon, diced
1/2 medium onion, chopped
1 gal. (4 quarts) chicken stock
1/2 tsp. white pepper
1/2 tbsp. black pepper
1 tsp. seasoned salt
1/2 lb. (2 sticks) butter
2 cups flour
1 qt. heavy cream
9 1/2 oz. cheddar cheese, finely shredded
3/4 cup sour cream
1/4 cup fresh chives, minced
1/4 cup fresh parsley, minced
Bake the potatoes.

In a soup kettle, cook the diced bacon. Saute the onion in the bacon
and drippings until translucent, about five minutes.

Add the chicken stock and simmer.

While the mixture simmers, scoop out the potatoes, which should still
be warm. Chop any large chunks into about one-inch pieces.

Add the potatoes to the stock, then the salt and peppers.

In a saucepan, melt the butter over medium heat; add the flour and
whisk to a smooth consistency. Reduce heat to low; cook for five
minutes, stirring frequently.

To the kettle mixture, add the heavy cream and the cheddar cheese.
Bring to a boil, then reduce heat and stir constantly until the
mixture thickens. Slowly add the butter-flour mixture, then fold in
the sour cream.

Pour into serving bowls; sprinkle chives and parsley on top.

The recipe makes about six quarts.

Recipe