LibLogoMain

calLogoLocationHours Catalog

Loaded Potato Soup

0.0/5 rating (0 votes)
  • Complexity: medium

Ingredients

  • 3 large Russet Potatoes diced ½ inch
  • 1 onion small dice
  • 6 strips bacon cooked well and drained. Reserve 2 tablespoon bacon fat for roux
  • 2 tablespoon butter
  • 1 gallon water or vegetable stock
  • 5 tablespoon flour
  • 1 gallon 2 % milk
  • ¼ cup sherry
  • 4 ounce Greek yogurt
  • ½ cup grated cheddar cheese
  • Chopped chives for garnish

Directions

  1. Sweat the potatoes, onions and crumbled bacon in a heavy Dutch oven until potatoes become slightly transparent.

  2. Continue to simmer for about 35 minutes until potatoes are tender and soup has thickened. Add yogurt and cheese and allow melting in without re-boiling the soup.

  3. Adjust seasoning with salt and pepper. Serve with chive garnish.

Search Our Catalog

Search for books, etc.   

 
Log into your library account

KidsLogo

web-logo-tiny-fitted

teenlogo

Search Our Website

Weather

73°
22°
°F | °C
Fair
Humidity: 41%
8 mph
Thu
Mostly Sunny
59 | 74
15 | 23
Fri
Partly Cloudy
62 | 68
16 | 20