Cooking With Chef Brooks For Soup Sunday
By: Channing Barker
Updated: February 22, 2013
Looking for a family friendly event this weekend? Check out Soup Sunday benefitting the Arkansas Advocates for Children and Families.
It starts at 4 p.m. at the Northwest Arkansas Convention Center.
Check out details here.
The KNWA Today and Fox Morning Edge crew were crazy for some soup this morning!
Thanks to Chef Brooks for the recipe below!
Creamy
Potato and Bacon Soup
Ingredients:
1lb Bacon-diced
1 small Yellow Onion-diced
1 small Carrot-peeled and diced
4 stalks Celery-diced
2 Potatoes-diced
Salt and Pepper
1 tbsp.-Crushed Red Pepper Flake
1 tbsp. Fresh Chopped thyme, rosemary and parsley
lb. butter
lb. flour
2 qt. Chicken Stock
1 qt. Heavy Whipping Cream
In a large sauce pot, cook the bacon until almost crispy. There should be liquid in the bottom of the pan. Add the carrots, celery and the onion. Saut for 3 or 4 minutes. Add the potatoes, salt, pepper, crushed red pepper and the fresh herbs. Cook for 2 or 3 minutes more and add the butter. When it melts, add the flour and mix well. All of the ingredients should clump together.
Add the chicken stock and stir. Allow it to come to a boil.
While wait on the stock to boil, heat the cream. Do not let it boil over. Add the warm cream to the soup and let it simmer for at least 30 minutes. Serve with a great grill cheese sandwich.
