This soup came out fantastic!
10 medium potatoes cubed, I left half of them into fairly large chunks for texture
2 large onions diced
8 oz chicken broth (1 can)
Half quart of heavy whipping cream
Quarter gallon of vitamin d milk
pound of thick cut bacon
8 oz of button mushrooms sliced
8 oz of bella mushrooms sliced
8 oz sour cream
1 TBs salt
1 TBs of black pepper
2 TBs white pepper
1 TBs ground celery seed
2 TBs butter
dry ranch dip package
chives
in one pan fry up all the bacon crisp remove and dry on paper grocery bag.
in same pan brown onions with some of the bacon fat, you want a good carmelization on them
place potatoes, both peppers, salt, celery seed,broth, cream, milk in 12 quart pot, start with medium heat.
cut bacon into 3/4" squares
throw onions and bacon in big pot.
Melt butter and cook mushrooms till they are slightly medium done. You dont want them fully done.
throw mushrooms in big pot
after about 15 minutes check largest chunks of potatoes, should be done but not mushy.
Take an immersion blender and blend about half the big pot, you want chunks of potatoes in your chunky soup.
Reduce heat, throw in ranch powder
let simmer for about 10 minutes.
mix in sour cream, the soup must NOT be boiled or the sour cream will separate out.....you are done!
yield: 6 quarts
November 12th 2009 2:19 PM
