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Categories:Viewed: 87 - Published at: 7 years ago
Ingredients
- 7 medium potatoes (pealed & cut into 1 inch cubes)
- 4 cups chicken broth (can substitute 4 cups water & 4 chicken boulion cubes)
- 12 cup water
- 1 stalk celery (finely chopped)
- 12 medium onion (finely chopped)
- 1 teaspoon garlic powder
- 7 slices bacon (cooked and crumbled)
- 2 teaspoons parsley
- 12 teaspoon dried thyme
- salt & pepper (to taste)
- 4 drops hot sauce (franks)
- 2 cups heavy cream
Method
- Cook Bacon in a frying pan.
- Remove cooked bacon (leave grease in pan for later use).
- Add 5 (of the 7) potatoes - or about 4 cups potatoes - to a large pot with the chicken broth.
- Cover and boil potatoes over medium heat.
- Add Onions to the Bacon grease, fry until transparent.
- After onions are transparent add celery and fry a little while longer.
- Drain and set aside.
- Add the 2 remaining (chopped and pealed) potatoes - roughly 2 cups - to a medium pot, cover with water and cook for about 30 minutes over medium heat (these are the chunky potatoes that will be visible when the soup is done).
- When the potatoes in the chicken broth are easily mashed (about 30 minutes of boiling), mash potatoes in broth (leave them a bit chunky).
- Add all ingredients to the large pot containing the potatoes and broth (including the 2 cups potatoes in the medium pot).
- Cook over low heat about an hour or 2, stiring occasionally.
