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Wednesday, February 19, 2014

Loaded Potato Soup

This is one of those "stick to your ribs" recipes that I have been meaning to post for ages. In fact, I have come to my blog to look it up before cooking on more than one occasion and realized I didn't actually have it on the blog. If you're not familiar with Gina and Pat Neely on Food Network, they are a couple famous in the barbecue world who make "down home" kind of food. This is one of theirs that I have fiddled only slightly with. Serve alongside a green salad.



Loaded Potato Soup
1/4 cup/ ~60g butter
2 cloves garlic, minced
1 carrot, finely diced
2 ribs celery, finely diced
1 large onion, chopped finely
1/4 cup flour
3 cups water
1 1/2 chicken bouillon cubes
1 cup milk
1 1/2 cups light beer (any local beer is light)
500g or 1 lb potatoes, peeled and chopped
1 cup cheese, grated
Dash hot sauce
Dash Worcestershire sauce

Melt butter over medium heat. Add garlic, carrot, celery, and onion, cooking until they are soft and translucent. Sprinkle the flour over the butter to make a roux. Cook for 1-2 minutes then whisk in the water, milk, and beer. Bring to a boil and add the potatoes. Cover, reduce heat, and simmer 20-30 minutes, or until the potatoes are fork tender. Add in the cheese, hot sauce, and Worcestershire. Taste to adjust seasoning then blend the soup (or just part of it) in a blender or with an immersion stick until smooth. It should be thick and creamy.

Toppings:
Grated cheese
Fried and crumbled bacon
Sliced green onions
Sour cream

Sprinkle any desired toppings over the soup and enjoy!

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