Potato Soup

My father was a painter and he did a lot of work at the  Fiddler’s Elbow Country Club in Bedminster, New Jersey during the 70’s and 80′.  He persuaded the chef there to give him the recipe for this delicious soup.  It quickly became a favorite among family and friends. The half and half is key.

Dice 6 large potatoes into small cubes. Cook submerged in chicken stock until tender but not mushy.

Take a cup of potatoes and potato juice, mash, and thicken with flour or cornstarch. Add Potato mixture back into boiled potatoes. (You will use the water you cooked the potatoes in as well) Add 1 quart of half & half. Warm. Season to taste.

Cut 6 oz. Bacon into very small pieces. Fry with 1 large chopped onion until lightly brown. Add Bacon/Onions to the soup. Add white pepper & season to taste. Make a roux to thicken the soup. If soup is not thick enough, I cook and mash 2 large potatoes and add to soup.

To make roux: Take 4 ounces of butter or oleo and fry with 6 tablespoon of flour until lightly brown.

Note: If you don’t have chicken stock, you can use bullion cubes for flavor.


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