MASHED POTATO SOUP
Ingredients a.. Drizzle of EVOO - Extra Virgin Olive Oil b.. 6 slices bacon, chopped c.. 4 tablespoons butter d.. 1 medium onion, chopped e.. 4 tablespoons flour f.. 1 quart chicken stock g.. 2 cups leftover mashed potatoes h.. 8 ounces shredded yellow cheddar cheese i.. Chopped chives, for garnish Preparation In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve. Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes. Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted. Transfer to a serving bowl and garnish with the reserved bacon and chopped chives. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
