Brandied Potato And Cheese Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 6 russet potatoes, peeled and cubed
• 10 slices bacon, diced
• 1/2 medium sweet onion, diced
• 6 garlic cloves, minced (or 1 tbs. minced garlic)
• 3 cups chicken stock
• 2 cups light cream
• 1/2 teaspoon salt (more or less to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon worcestershire sauce
• 1 teaspoon nutmeg
• 1/4 cup brandy (or more to taste. i use 1/2 cup)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded parmesan cheese

Recipe

• 1 in a large stock pot, boil the potatoes in salted water until fork tender. drain and return to pot. coarsely mash the potatoes.
• 2 meanwhile, fry the bacon until brown and lightly crisped. remove from pan and drain on paper towels. reserve 1 tbs. bacon fat, discard the rest.
• 3 lightly brown the onions in the 1 tbs. bacon fat. when onions are translucent, add the garlic.
• 4 add the chicken stock, light cream, salt, pepper, brandy, nutmeg, worcestershire sauce,bacon, and onions with garlic to the potatoes in the stock pot. heat until boiling.
• 5 reduce heat to low and simmer soup for 30 min., stirring frequently. add the cheddar and parmesan cheeses, being careful to prevent boiling, as the cheddar will turn stringy if boiled. heat until cheeses have melted, about 5-10 minutes.
• 6 enjoy!