* 8 to 10 slices bacon, diced, about 8 ounces
* 4 tablespoons butter
* 1/2 cup diced celery
* 1 cup diced onion
* 1 bunch green onions, about 8 green onions, thinly sliced
* 1/3 cup all-purpose flour
* 3 cups chicken broth
* 2 cups half-and-half
* 4 large baking potatoes, baked, peeled, and diced
* 1 teaspoon salt, or to taste
* 1/4 teaspoon ground black pepper
* 8 ounces sour cream
* 8 ounces shredded sharp Cheddar cheese
* Sliced green onion for garnish, optional
methods of preparing:
In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.
2 TBL butter
2 TBL olive oil
1 medium red onion, diced
5 cloves garlic, minced
2 lbs Andouille sausage, sliced into 1/4″ Medallions
6 russet potatoes, peeled and cut into bite-sized pieces
3 c. chicken broth
2 c. milk
1 3/4 c, heavy cream
2 tsp. Italian seasoning
1 large bunch fresh spinach, chopped (about 12 ounces)
1/2 c. grated Parmesan cheese
In a large stock pot over medium heat, heat the butter and oil together.
Cook the onion and garlic in the butter and oil until the onions are soft but not brown, about 5 minutes.
Add the sausage medallions; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes.
Pour in the chicken broth, milk, heavy cream, and Italian seasoning.
Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender.
Mix in the spinach and remove from heat.
Serve in individual bowls, topped with the cheese.