Cheesy Potato Soup
Ingredients
- 8 medium russet potatoes peeled and cut into medium
- 2 quarts chicken or vegetable stock
- 4 ounces butter (1 stick) melted
- 2 tablespoon flour
- 1 cup heavy cream
- 1 cup sweet onion chopped
- 2 teaspoons flat leaf parsley finely chopped
- 2 teaspoons chives finely chopped, for garnish
- 2 cups sharp cheddar cheese save a little for garnish
- 1 cup fried pancetta for garnish
- to taste salt and pepper
Instructions
- In a large soup pot fry pancetta until crispy about 2 minutes. Remove pancetta and set aside.
- In the same pan add butter and onion and sauté until slightly tender.
- Add flour and let cook about 2 – 3 minutes; add chicken stock and potatoes.
- Bring to a boil, about 15 minutes until potatoes are fork tender.
- Add parsley and cheese and cook another 5 minutes.
- Add cream and mix well.
- Season with salt and pepper.
- Garnish with chives, cheddar cheese and pancetta. Serve immediately.
