Soup & Stew
6 servings
10 minutes
1 hour
Chef Tom Fraker
1 tablespoon Extra Virgin Olive Oil
6 slices Smoked Bacon diced
2 large Organic Yellow Onions, chopped into large pieces
1 Shallot, minced
2 Organic Green Onions with tops, chopped
3 cloves Peeled Garlic, minced
1 Jalapeno Pepper, minced
1½ tablespoons All-Purpose Flour
3 Dried Bay Leaves
1/3 cup White Wine
3 pounds Baby Ruby Gold® Potatoes, cut in half
6 cups Non-Fat Low Sodium Chicken Broth
1/2 teaspoon each Salt and Pepper
Heat olive oil in a Dutch oven and cook bacon until crisp. Remove all but 3 tablespoons of the bacon grease.
Add the yellow onions and the next 4 ingredients and cook for 5 minutes stirring often. Sprinkle in the flour and add the bay leaves. Mix in the wine and increase the heat to high. Make sure to scrape all of the bits from the bottom of the pot.
Cook until almost all of the liquid has evaporated. Add the rest of the ingredients and bring to boil. Reduce heat to a simmer, cover and cook for 45 minutes or until potatoes are fork tender.
Remove and discard the Bay Leaves.
Remove 2 cups of the soup, puree it in a blender and stir it into the soup. Serve hot.
Garlic toast goes great with this soup.
