Snowman Soup (Cream of Potato)

This Cream of Potato Soup is from Chef Dan Strackbein of the Rochester Deli in Waukesha, WI. This is a wonderful creamy soup that is one of my favorite comfort foods to eat on a cold winter day.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2  lbs russet potatoes, peeled and diced (snowman's body)
• 1  large carrot, diced (snowman's nose)
• 2  celery ribs, diced (snowman's arms)
• 1  lb bacon, cooked and crumbled (snowman's eyes and mouth)
• 1  medium onion, diced
• 2  quarts  chicken stock
• 1  tablespoon garlic, chopped
• 1  teaspoon thyme leaves
• 1  teaspoon white pepper (snowflakes!)
• 2  cups half-and-half
• 1⁄2 cup  salad oil
• 1⁄4 lb butter
• 1⁄2 cup flour
•  salt
•  white pepper

Directions

1. Heat salad oil in a 5 quart stock pot.
2. Sweat onion, celery, and carrots until clear and add garlic and thyme.
3. Add chicken stock and potatoes, bring to a boil. Simmer for 20 minutes.
4. Melt butter in a sauce pan and add flour, cook for two minutes.
5. Add to stock pot, whisk until smooth. Simmer 5 minutes, add salt and white pepper to taste.
6. Serve in a bread bowl.