February 4, 2009

Vermont Potato Soup

Wanting to make this very soon.


Vermont Potato Soup

1 cup onions, chopped
1 garlic clove, minced
3 T butter
4 cups chicken broth
4 lg potatoes, cubed
2 T fresh parsley, chopped
salt and pepper to taste
2 cups Cheddar cheese, grated
Garnish: 4 bacon slices, crisply cooked and crumbled and 3/4 cups croutons, crushed

Combine onions, garlic and butter in a Dutch oven and cook for 5 minutes. Blend in chicken broth, potatoes, parsley, salt and pepper to taste. Simmer, covered for 20 minutes then remove from heat. Spoon mixture in a food processor (or blender) and puree small amounts at a time. Place soup back in Dutch oven and stir in cheddar cheese; heat through. Combine bacon and croutons; sprinkle over soup before serving. Makes 4 servings.

Courtesy of Candace.

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