Recipe: POTATO WEEK: LOADED BAKED POTATO SOUP

Potatoes have so many possibilities. So this week, we'll explore a variety of uses for their starchy goodness. This decadent recipe comes from the website bigspud.com.

INGREDIENTS

4 bacon slices, diced

1 large onion, chopped

1 pound white potatoes, peeled and cubed

1/4cup all-purpose flour

4 cups chicken broth

1 cup water

1/2teaspoon salt, or to taste

Freshly ground pepper to taste

1/2cup dry white wine

2 cups grated sharp Cheddar cheese

Sour cream (optional)

DIRECTIONS

Cook the diced bacon in a large heavy saucepan over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat. Saute the onion in reserved fat over moderate heat, stirring occasionally, until softened. Add the flour, cook for 1 minute stirring constantly.

Add the chicken broth, water, potatoes, salt and pepper. Bring to a boil, reduce heat and simmer about 15 minutes, or until potatoes are tender. Add wine and simmer 1 minute. Reduce heat to low and gradually stir in cheese (do not let boil). To serve, ladle soup into individual bowls and sprinkle with bacon. Top with a dollop of sour cream if desired. Makes about 6 cups.

This story was originally published January 14, 2010 at 11:00 PM with the headline "Recipe: POTATO WEEK: LOADED BAKED POTATO SOUP."