-
1
To start, peel your potatoes and put them into a pot to boil.
-
2
Put a medium to large soup pot on the stove on medium-low heat (around number 4 on an electric stove).
-
3
First, put in your butter and let it melt a little.
-
4
Now add your garlic, white onion and fresh parsley.
-
5
Let this simmer for about 5 minutes.
-
6
Now add your chopped celery, bay leaves and white wine.
-
7
Again, let it simmer for a few minutes.
-
8
Now add your pre-cooked bacon bits, or chopped ham.
-
9
I will be posting this recipe on Rachel Rays blog, so check out her site too!
-
10
After that has simmered for about 5 minutes, season with a little salt and pepper and then add your chicken stock.
-
11
Turn the heat up to about 7 to get the mixture boiling.
-
12
Once it has come to a slow boil, add your cream and stir it in well.
-
13
Take your potatoes out of the water and add those to the soup.
-
14
Take 4 cups of the water that the potatoes had boiled in, and stir that into the soup well.
-
15
Now, let the entire mixture simmer/slow boil for about 1 hour.
-
16
Last, stir in the green onion and thicken your soup with a rue if necessary.
-
17
Let the soup simmer on low heat for at least 15 minutes, then serve with a garnish of shredded cheddar cheese.
-
18
Dont forget to check out www.tixxie.com for more great recipes!
