Union Square Grill's Baked Potato Soup
Meanwhile, after putting the potatoes on to cook, place the diced leeks - I used 3 - not 3 bunches - and 1 large diced yellow onion in saucepan with butter and saute until transluscent. Add to potato pot. Reserve saucepan to cook diced bacon. Dice bacon and cook to desired crispness & drain. Reserve for garnish, along with diced green onion tops & shredded Cheddar cheese.
Dice 6 or 8 additional Yukon Gold potatoes. Add to disintegrated potatoes in pot. Pour in about 1/2 to 2/3 of a half-gallon container of half-and-half. Continue cooking until these potatoes are tender, about 25 or 30 minutes, being careful not to cook over too high heat, because bottom will begin to scorch.
Stir occasionally to ensure nothing is sticking. Season to
taste with salt (I like Kosher) and fresh ground black pepper. Put some cheese
(the cheesier the better, IMHO, of course) in bottom of bowl. Add some soup,
additional cheese, bacon bits & diced green onion
from Chef John Broulette
AUTHOR: Lori A
That's My Home and
Razzle Dazzle Recipes - Our Holiday Recipe Site
You may search by Recipe
Name, Original Poster or Ingredient
Copyright © 2002 - 2005