Directions
In a large, heavy pot, melt butter over low heat. Add shallots and saute until soft, about 4-5 minutes. Press garlic into mixture and saute for another 30 seconds. Add flour and stir until fully combined.
Add potatoes and stir onion mixture until fully combined. Add chicken stock and cream and stir well. Heat soup through over med-low heat, about 10 minutes. Stir frequently.
Add cheese and combine until melted. Season with salt and pepper.
Garnish each bowl with cooked bacon and green onion if desired.
*Final seasoning of the soup will depend on how seasoned your mashed potatoes were from the start. Also, if soup is too thick, you can always thin with more chicken stock or half and half.
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In a large, heavy pot, melt butter over low heat. Add shallots and saute until soft, about 4-5 minutes. Press garlic into mixture and saute for another 30 seconds. Add flour and stir until fully combined.
Add potatoes and stir onion mixture until fully combined. Add chicken stock and cream and stir well. Heat soup through over med-low heat, about 10 minutes. Stir frequently.
Add cheese and combine until melted. Season with salt and pepper.
Garnish each bowl with cooked bacon and green onion if desired.
*Final seasoning of the soup will depend on how seasoned your mashed potatoes were from the start. Also, if soup is too thick, you can always thin with more chicken stock or half and half.
(BACK)
