Total Time
1hr
Prep 1 hr
Cook 0 mins

My mom gave me this recipe from a restaurant that she managed for many years. It is simply the best. If you have time, it is very much worth to make.

Ingredients Nutrition

Directions

  1. Saute onion with bacon and carrots.
  2. Add pepper, thyme, brandy, and white wine. Heat for a couple minutes.
  3. Add water and bring to a boil.
  4. Add parsley, salt and potatoes. Cook until potatoes are barely tender.
  5. In another pan, make roux. (For roux: melt butter, add flour. Stir together and cook low for 10 minutes. It will make a kind of paste.).
  6. Add roux to soup: take a little soup, about 1/2 cup, and add to roux first, keep stirring; pour into soup when roux is thick and runny.
  7. Simmer for 15 minutes stirring occasionally.
  8. Add whipping cream and half & half. DO NOT BOIL! Simmer until thickened.
  9. Serve with grated cheddar cheese.

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