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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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My sister gave me this recipe, not exactly sure where she got it from, but she made it for us last christmas and I just had to ask her for it! OH SO GOOD! Ingredients:
7 medium potatoes (pealed & cut into 1 inch cubes) |
4 cups chicken broth (can substitute 4 cups water & 4 chicken boulion cubes) |
1/2 cup water |
1 stalk celery (finely chopped) |
1/2 medium onion (finely chopped) |
1 teaspoon garlic powder |
7 slices bacon (cooked and crumbled) |
2 teaspoons parsley |
1/2 teaspoon dried thyme |
salt & pepper (to taste) |
4 drops hot sauce (franks) |
2 cups heavy cream |
Directions:
1. Cook Bacon in a frying pan.
2. Remove cooked bacon (leave grease in pan for later use).
3. 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.
4. Add Onions to the Bacon grease, fry until transparent.
5. After onions are transparent add celery and fry a little while longer. Drain and set aside.
6. 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).
7. When the potatoes in the chicken broth are easily mashed (about 30 minutes of boiling), mash potatoes in broth (leave them a bit chunky).
8. Add all ingredients to the large pot containing the potatoes and broth (including the 2 cups potatoes in the medium pot).
9. Cook over low heat about an hour or 2, stiring occasionally.
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