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Union Square Grill's Baked Potato Soup


3 bunches leeks (white only), medium diced
3 each yellow onions, medium diced

Saute in a kitchen spoon of butter.


Add 3 gallons of chicken stock, 12 pounds diced Yukon Gold Potatoes (IMHO, must be Yukon Gold - regular russet doesn't have the same flavor/texture).

Cook 1 to 2 hours or until potatoes "disappear."


Add 1 gallon heavy cream to 8 or 10 medium diced Yukon Gold Potatoes. Cook till potatoes are tender. Season with salt and black pepper. Add roux if too thin. Garnish with minced bacon bits, medium shredded Tillamook Cheese and chives or scallions.

NOTES: This is what I do:

Cube 8 or 10 Yukon Gold potatoes. Put in a large Dutch oven. Add
enough water to cover potatoes - about 12 to 16 cups (3 to 4 quarts). Add several tablespoons chicken soup base. Cook over medium high heat (stirring occasionally to make sure nothing is sticking to bottom) until potatoes disintegrate (when you stir, you can being mashing potatoes to give them a little help with the process).

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
tops. Enjoy!

from Chef John Broulette


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