Potato soup

32 oz good chicken stock

12 oz water

2TBSP  chicken base, I use the Watkins brand ( bullion will work)

2 1/2 – 3 lbs Idaho or Yukon gold potatoes peeled and chopped bite sized

1/4 cup dry white wine or dry sherry (may substitute beer or water if unavailable)

1/2 cup shredded cheddar

1/2 cup cream

4 strips bacon diced and fried crisp, reserve drippings to substitute for butter if desired

1 large onion diced

2TBSP butter

1 carrot grated 

1 TBSP dried celery leaf or 1 Handful of fresh celery leaf minced

2 tsp parsley 

1/2 tsp dill weed

1/4tsp black pepper 

Salt to taste

minced chive or parsley to garnish

melt butter, ( or 2TSBP bacon grease) in sauté pain on medium high heat, add diced onions and cook to a crispy brown. Add the grated carrot and continue cooking 2-3 minutes until carrots start to brown or glazed. Stir in the 1/4 cup of wine or the substitute and remove from heat.

In large stock pot combine stock, water, bullion, potatoes, bacon,  celery leaf, dill, parsley and black pepper. Bring to a boil and reduce to a simmer. Test potatoes after 10 minutes, they should be almost tender enough to insert a fork but not quite. If too firm continue to cook until desired consistency- if they over cook they will “dissolve” into the soup – at which point you will have cream of potato soup.😂

Turn the burner to low, slowly stir in grated cheese allowing it to melt and incorporate. Mix in cream, add salt to taste, ladle into bowls, top with garnish and serve.

The secret to this recipe is really the onions and carrots being almost caramalized before they are added to the liquid. The  addition of the wine or sherry will increase the rich flavor but it will be fine without it.