It was so cloudy and cold this morning that when we came home from church I decided to make some potato soup. It could not cook up fast enough. I found this recipe online at www.allrecipes.com . Its labeled as 'Outback Potato Soup'. Let me say that it was the best I have ever had. It was perfect for a cold, rainy day.
OUTBACK POTATO SOUP
8 - Potatoes
4 Cans - Chicken Broth
1 Small - Onion, diced
1 tsp. - Salt
1 tsp. - Fresh, course ground Black Pepper
3/4 Cup - All-Purpose Flour
2 Cups - Cold Water
1 1/2 Cups - Heavy Cream
1 Cup - Butter
1 1/2 Cups - Colby/Monterey Jack Cheese
1/4 Cup - Bacon Bits
1/4 - Green Onion, sliced
Makes 8 servings
1. Dice potatoes and boil. Save to add them in later.
2. In another pot, add broth, onions, salt, pepper and water. Let simmer for 20 minutes.
3. In a small pot, melt butter and then add the flour. Add to the broth mixture slowly.
4. Add the heavy cream slowly and stir until it thickens.
5. Simmer for another 20 minutes, then add the potatoes.
6. Garnish with the shredded cheese, bacon and green onions.
*** I fried more bacon than what was called for and put it in with the potatoes for extra flavor. Wendell's only complaint was that it didn't have enough bacon. There's a meateater for you!
Shortly after we ate supper I had a visit from my favorite fellow!
He and his daddy were all wound up. It warms my heart to see Jared with his son.