Jackie McConnell's Restaurant & Pub
Twice-Baked Irish Potato Soup
- 3 1/2 pounds Idaho potatoes, baked
- 6 strips bacon, diced
- 1/2 medium onion, chopped
- 1 gallon (4 quarts) chicken stock
- 1/2 teaspoon white pepper
- 1/2 tablespoon black pepper
- 1 teaspoon seasoned salt
- 1/2 pound (2 sticks) butter
- 2 cups all-purpose flour
- 1 quart heavy cream
- 9 1/2 ounces Cheddar cheese, finely shredded
- 3/4 cup sour cream
- 1/4 cup fresh chives, minced
- 1/4 cup fresh parsley, minced
- In a soup kettle, cook the diced bacon. Sauté the onion in the bacon and drippings
until translucent, about five minutes.
- Add the chicken stock and simmer.
- While the mixture simmers, scoop out the potatoes, which should still be warm.
Chop any large chunks into about one-inch pieces.
- Add the potatoes to the stock, then the salt and peppers.
- In a saucepan, melt the butter over medium heat; add the flour and whisk to a
smooth consistency. Reduce heat to low; cook for five minutes, stirring frequently.
- To the kettle mixture, add the heavy cream and the Cheddar cheese. Bring to a
boil, then reduce heat and stir constantly until the mixture thickens.
- Slowly add
the butter-flour mixture, then fold in the sour cream.
- Pour into serving bowls; sprinkle chives and parsley on top.
Yield: The recipe makes about six quarts.
Source: Jackie McConnell's Restaurant & Pub, Ohio