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This potato soup is so good that you will want it anytime of year! It’s excellent for rainy day blues. I remember my granny having a pot on every weekend that I came over.
Prep Time: 00:10
Cook Time: 01:15
4 strips kiolbassa bacon, diced
2 cups chopped white onion
1 tablespoon minced garlic
2 1/2 pounds idaho potatoes, peeled and cut into 1/2- inch dice, reserved in a bowl of cold water
5 cups chicken stock, low-sodium
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper, plus more for garnish
1/2 cup heavy cream
2 tablespoons chopped green onion tops for garnish
8 ounces grated extra sharp cheddar, for garnish
1In a small Dutch oven or heavy bottomed large sauce pan, render the bacon over medium heat until all the fat has about cooked out and begins to brown, about 5 minutes.
2Add the onion, and garlic and cook until vegetables are softened, about 5 minutes. Drain potatoes and add them to the pot along with the chicken stock, salt, white pepper and black pepper. Bring the liquid up to a simmer and then partially cover the pot and reduce the heat so that the soup remains at a low simmer. Cook About 30 to 45 minutes until the potatoes are tender.
3Stir in the heavy cream and adjust the seasoning if necessary.
4Serve the soup in bowls garnished with the Cheddar and sprinkled green onion tops and black pepper if desired.
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