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Bourbon Bacon Potato Soup
IN THE KITCHEN WITH OCTOBER/November 2017
home :: des moines cooks :: In the Kitchen With October/November 2017

Bourbon Bacon Potato Soup

Ingredients:

SOUP:
6 cups chicken broth
6 medium russet potatoes, peeled and diced
3 tablespoons butter or margarine
½ cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon Montreal Steak
Seasoning
2 tablespoons flour
2 cups milk
1 12-ounce tub whipped cream cheese
½ cup sour cream
1 pint half-and-half
Bacon Jam (recipe follows)
Grated cheddar cheese for garnish

BOURBON BACON JAM:
1 12-ounce package applewood smoked bacon
1 large white onion, diced
2 cloves garlic, minced
¼ cup apple cider vinegar
¼ cup firmly packed brown sugar
2 tablespoons maple syrup
3 tablespoons brewed coffee
3 tablespoons bourbon
Directions:

For soup: Pour chicken broth into a large stockpot. Add potatoes and bring to boiling.

Meanwhile, in a small skillet melt 1 tablespoon butter. Cook and stir garlic, onion, celery, and steak seasoning until vegetables are tender. Add directly to boiling potatoes.

In a large saucepan melt remaining 2 tablespoons butter. Add flour; stir to combine. Cook and stir until bubbly. Cook 1 minute more. Slowly add 1 cup milk. Cook and stir until thick.

Slowly add remaining milk. Add cream cheese, sour cream, and half-and-half. Cook, stirring so it doesn’t scald, until cheese is melted and mixture is smooth.

Once potatoes are tender, ladle a couple scoops of the potato/chicken broth into the milk mixture. This helps prevent curdling.

Combine milk mixture in the stockpot with potatoes and chicken broth. Simmer to desired consistency.

Top each serving with a dollop of warm bourbon bacon jam and grated cheddar cheese. Stir to blend flavors.

For bacon jam: Cook bacon over medium heat until it starts to crisp. Remove and let cool. Discard bacon fat from the skillet, reserving 1 tablespoon. Add onions and garlic to reserved hot fat; cook, stirring frequently, until onions are translucent.

Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to boiling and cook 2 minutes, then reduce to low heat. Rough-chop bacon into small pieces and add to the mixture.

Cook about 1 hour or until mixture is deep brown and thickened. Transfer to a food processor and pulse until coarsely chopped. Let cool; store in a glass jar. Jam may be refrigerated up to 1 month. Heat the jam before serving with soup. Recipe from Renee Gibson of Waukee.

*See more recipes in our soups collection

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