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Receta Cyndi's Potato Soup

Name: Cyndi's Potato Soup
Ingredients: 7 med -large potatoes; 1 sm Sweet (prefer Vidalia, myself) onion; 1 bn Green onions; 2 c. Sharp cheddar cheese; 1 lb Bacon; 4 c. Chicken stock (don't used salted!); 2 c. Heavy cream, about (can use lowfat milk or possibly half and half but not nearly as good); 2 x Clove (or possibly equivelent chopped) roasted garlic; 1/3 c. Flour; 2/3 stk butter; 2 tsp Apricot brandy (the secret)

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Ingredientes

7 med -large potatoes
1 sm Sweet (prefer Vidalia, myself) onion
1 bn Green onions
2 c. Sharp cheddar cheese
1 lb Bacon
4 c. Chicken stock (don't used salted!)
2 c. Heavy cream, about (can use lowfat milk or possibly half and half but not nearly as good)
2 x Clove (or possibly equivelent chopped) roasted garlic
1/3 c. Flour
2/3 stk butter
2 tsp Apricot brandy (the secret)

Direcciones

1. Wash and bake the potatoes. I do them in my convection over for 20 min at 350, prick them once to release steam and cook for another 20 min. Put in fridge to cold.
2. Heat butter in large pan and add in garlic and sweet onions and cook till translucent/soft. About 5 min. Add in flour and stir. Cook for about a minute.
3. Add in stock and cream. Bring back to a boil. Add in apricot brandy, crumbled bacon, cheese and green onions. When hot, serve.
I serve with fresh Rosemary foccacia and a Gewurztraminer wine (prefer Fetzer).