Curried Potato Soup
- 12 oz. Bacon
- 2 medium onions, minced
- 2 lbs. Potatoes, diced
- 6 C. Chicken Stock
- 2/3 C. Butter
- 3/4 C. Flour
- 4 C. Milk
- 2 tsp. Curry Powder
- 1 C. Ham, cubed
- 1 C. Sour Cream
- 1 6.5 oz. Victory Headwaters Cheddar Dip
In the same pot, add a little more butter and the onions, salt and pepper and curry powder to taste. Cook the onions until tender (about 5 mins.).
Next, add the the remaining butter and flour and stir to create a roux (about 10 mins.).
Now add the chicken stock, milk and potatoes and cook until potatoes are tender (about 20 mins.) Be sure to keep it on a low boil.
Finally, add the cooked bacon, ham, sour cream and the cheddar dip. Heat through until warm and the cheese is completely melted into the soup.
Serve with a Chardonnay that has a touch of oak. The Penfold's Koonunga Hill Chardonnay works well. Any leftover soup can be frozen in an air tight container.