Saturday, October 25, 2008
1 large onion, diced
1 Tbs. butter
3 cloves garlic, pressed
6 cups water
6 chicken bouillon cubes
4 large potatoes, peeled and cubed
2 carrots (or one sweet potato), cubed
1 Tbs. parsley
2 cups half & half
1/2 cup butter
2/3 cup flour
Saute onion in 1 Tbs. butter on low for 10 minutes, or until soft and fragrant. Add garlic and saute for an additional 1 minute. Then add water, bouillon cubes, potatoes, carrots (or sweet potato), and parsley and simmer for about 20 minutes or until the potatoes are soft.
Keeping the heat at low, add the half and half and heat until scalding, but not boiling.
While soup is simmering make a roux with the butter and flour, by whisking the flour into the melted butter (this can be done on low heat on the stove top or in a microwaveable bowl in the microwave).
Spoon some of the hot liquid from the vegetable/cream mixture and mix slowly with the roux until it thickens and is smooth. Add roux to soup while stirring quickly. Heat for another 2 minutes. Serve hot inside of bread bowls. Garnish with shredded cheddar cheese and bacon bits. Enjoy!