Potato Soup with Scallions and Cheddar Cheese
From Chef Tim King, The Upstairs
Ingredients:
1 tsp of olive oil
8oz of bacon diced
1 onion diced
3 stalks of celery diced
1 tsp of minced garlic
1 bay leaf
4 tbl of flour
dash of Worchestire sauce
dash of Tabasco
2 cups of shredded cheddar cheese
½ cup of chopped scallions
6 cups of chicken stock
2 cups of heavy cream
salt/ pepper to taste
4 potatoes peeled & cubed, boiled separate in salted water till tender, drained
Directions:
In stock pot over med low heat, add olive oil and bacon, stir till crispy. Add onions and celery, cook until onions are translucent. Add garlic & flour. Slowly add chicken stock whisk in, let simmer for 15 minutes then add cream. Wait five minutes add cheese, reserve some for garnish. After cheese is melted add salt, pepper, Worschestire & Tabasco. Add cooked potatoes. Ladle into boil, garnish with scallions and cheddar cheese served with homemade sour dough bread.
