Advertisement

Loaded Potato Soup
Serves 10-12

 

Wallace Russell, co-owner; Photography by David Baldwin Photography

Ingredients:

2 lbs red bliss potatoes, cubed
1 gallon chicken stock
8 oz butter
1 oz garlic
1 oz salt
1 oz black ground pepper
4 large stalks celery, diced
1 yellow onion, diced
1 quart heavy cream
½ gallon whole milk
2 cups parmesan cheese
1 cup corn starch
½ cup water
To taste shredded Monterey jack and cheddar blend, bacon crumbles, and croutons

 

 

 

Method:
Heat a small amount of oil in a sauté pan over medium heat. Sauté the celery and onions until translucent. In a large pot, combine chicken stock and potatoes, cooking until the potatoes are softened. Add the celery and onions to the large pot.

In another bowl, mix heavy cream, milk and parmesan cheese. Slowly add this mixture to the large pot, then add the salt, pepper and garlic.

In another bowl, mix cornstarch and water to make a slurry. Slowly add this mixture to the soup and cook until it reaches desired thickness.

Top with cheese, bacon crumbles and croutons.

 

When You Go
Pic-A-Lilli Inn
866 Route 206, Shamong
609-268-2066
picalilli.com

April 2017
Related Articles
Comments

Leave a Reply

Dr. Ali Houshmand on What Baffles Him About Women – 2017 SJ Magazine Men's Roundtable
Advertisement
dining guide web ad
Advertisement
adventure aquarium button
Subscribe to Our Newsletters
Advertisement
cheese giveaway web ad
Advertisement
Podcast Web Ad
This is South Jersey at the Cowtown Rodeo
Advertisement