Chef Lou's Potato Soup
Chef Lou teaches in a local college culinary program where I live. His potato soup recipe was published in the local newspaper and folks went wild for it. Try it and you'll understand.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄2
- 1
- 1
- 3
- 8
- 7
- 3tablespoons butter
- 2cups heavy cream
- 1cup parmesan cheese
- 1cup cheddar cheese
- 2
- salt and pepper
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DIRECTIONS
- In a Dutch oven, cook the bacon over medium heat until done.
- Remove from pan and set aside.
- Drain off all but 1/4 cup of bacon grease.
- Saute celery and onion in bacon grease until onion begins to turn clear.
- Add garlic and continue cooking for 1-2 minutes.
- Add cubed potatoes and toss to coat.
- Saute for 3-4 minutes.
- Add enough chicken broth to just cover the potatoes.
- Add heavy cream.
- Cover and simmer until potatoes are tender.
- Add Parmesan, cheddar cheese, and butter and stir until melted.
- Puree some if desired for thickening.
- Garnish with green onion and bacon crumbles.
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