HOTLINE: Sunday, Jan. 6Posted: Updated:
Chef Dad’s Cream of Potato & Bacon Soup
3 lbs. Red Russet Potatoes
32 oz. (4 cups) Chicken Stock
2 Cups Heavy Cream
1 Cup Diced Celery
1 Yellow Onion (diced, no more than 1 ½ cups)
6 Tbsp. Salted Butter (divided 5T + 1T)
1/3 Cup Wondra® Flour*
1 Cup (10 slices) of Cooked Chopped Bacon
1 tsp. Hot Sauce
Salt & Pepper
1) Peel your potatoes then cube them into small pieces about the size a little smaller than what a pair of dice looks like. No bigger than that. Combine the cubed potatoes with your chicken stock in a large saucepan over high heat. Add 1 teaspoon of salt to that and once that solution starts boiling, set your timer for 6 minutes. If your boiled potatoes are done before you complete step #2, simply remove from the heat and set aside until you’re ready.
2) While your potatoes are heating up, put 5 tablespoons of butter in a large pot or Dutch oven over medium heat. When it’s bubbling, add your onion & celery plus a few pinches of salt & pepper. Sauté them for about 5 minutes until softened then add your Wondra flour. Keep cooking and stirring for another 5 minutes then add your potatoes & stock. Just make sure the potatoes taste tender. Use a whisk to get all the ingredients off the bottom of your pot as it boils.
3) Add your cream, hot sauce and cooked chopped bacon then stir in well and reduce heat to simmer for one minute. Finally, add your last tablespoon of butter then taste for any seasoning adjustment, such as more salt & pepper if you like then serve immediately.
Cooks Notes: *You can use regular all purpose flour instead of Wondra, but I find that it works better when making soups & gravies.