|Daryl Wood Gerber|
Add Parmesan cheese and bacon, and this is like a taste of Nirvana.
2 pounds large Yukon Gold potatoes (about 4)
6 strips bacon
1 yellow onion, chopped
1 tablespoon butter
1 cup half-and-half
2 cups 2% milk
¾ cup freshly grated Parmesan cheese
2 teaspoons salt
1 tablespoon of salt (for boiling water)
1 teaspoon ground black pepper
1 teaspoon white pepper
extra Parmesan for garnish
Bring a large pot of water to a boil with 1 tablespoon salt. While water is heating, cut the potatoes into quarters.
Add cut potatoes to boiling water and bring to a boil. Cook for 20-25 minutes until tender. [A fork should slide easily in and out.] Drain well. Return the potatoes to the pot and cover, heat off.
Meanwhile, chop onions and saute in butter on low for about 10 minutes.
Also cook the bacon to crispy, let cool on paper towels. Break into pieces. Tip: I use scissors to get the bigger pieces chopped. Set aside. (Reserve 2 full slices, in pieces, for the garnish)
In a small saucepan over medium heat, warm the half-and-half and Parmesan cheese until it simmers. Add the bacon (less the reserved portion).
With a handheld mixer, beat the hot potatoes in the pot until they are broken up. [You can also use a masher.] Slowly add the cream, salt, pepper, then beat until smooth. [Note, right at this moment, you have fabulous mashed potatoes. You can skip the next step--adding milk—and serve as a side dish.]
Now, proceeding to make the soup. Add the 2 cups of milk. If the potato soup needs to be reheated, cover and cook gently over low heat until warm. [A few minutes.] Pour into 6 serving bowls and sprinkle with extra Parmesan cheese and bacon. Serve hot.
I hope this makes it onto your Thanksgiving menu. What are you serving, by the way? Have you thought about it?
coming February 2013.
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