Chef Michael Scaturro
St. Francis Hospital
Economical yet indulgent, this creamy, comforting soup makes a welcome menu addition as the days become shorter and chillier. Serve it by the cup as a prelude to dinner, or by the bowl for a satisfying lunch paired with a salad or sandwich.
1/2 stick butter
1/2 cup cooked crumbled bacon
1/2 onion, small diced
1 garlic clove, minced
2/3 cup all-purpose flour
1 qt. chicken stock or base
5 baking potatoes, peeled and diced
1 qt. heavy cream
Salt and pepper, to taste
1 bunch chives, diced
1 bunch scallions, diced
Shredded cheddar cheese
Sour cream (1 dollop per bowl)
- In large saucepot over medium heat, melt butter. Add bacon; cook 5 minutes. Stir in onions and garlic; cook until transparent.
- Add flour, stirring constantly to create a roux. Stir in chicken stock and potatoes; bring to a boil. Cook potatoes 35 to 45 minutes until they are tender.
- Add heavy cream; reduce heat to low and let simmer 10 minutes. Add salt and pepper to taste; stir in chives. Use an immersion blender to mix ingredients together until almost smooth.
- Ladle soup into bowls and garnish with shredded cheddar, crumbled bacon, scallions and sour cream. Serve hot.
Photo courtesy of Idaho Potato Commission