1To start, peel your potatoes and put them into a pot to boil. Put a medium to large soup pot on the stove on medium-low heat (around number 4 on an electric stove). First, put in your butter and let it melt a little. Now add your garlic, white onion and fresh parsley. Let this simmer for about 5 minutes. Now add your chopped celery, bay leaves and white wine. Again, let it simmer for a few minutes. Now add your pre-cooked bacon bits, or chopped ham. I will be posting this recipe on Rachel Ray’s blog, so check out her site too!
1After that has simmered for about 5 minutes, season with a little salt and pepper and then add your chicken stock. Turn the heat up to about 7 to get the mixture boiling. Once it has come to a slow boil, add your cream and stir it in well. Take your potatoes out of the water and add those to the soup. Take 4 cups of the water that the potatoes had boiled in, and stir that into the soup well. Now, let the entire mixture simmer/slow boil for about 1 hour.
1Last, stir in the green onion and thicken your soup with a ‘rue’ if necessary. Let the soup simmer on low heat for at least 15 minutes, then serve with a garnish of shredded cheddar cheese. Don’t forget to check out www.tixxie.com for more great recipes!
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table). Read more.