Stress-Free Potato Soup

Cooking Instructions

1. Melt the butter in a 4-1/2-quart Dutch oven or soup pot over medium-low heat. Stir in the onions and cook to melt off any ice, 30 seconds. Add the chicken broth, and packaged potatoes (if using), cover the pot, raise the heat to high, and bring the broth to a boil.

2. Meanwhile, if using leftover potatoes, cut them into bite-size pieces and set aside. When the broth boils, uncover the pot and whisk in the cheese. Reduce the heat to medium and continue to whisk until the cheese melts.

3. Stir in the leftover potatoes, sour cream, bacon bits, and black pepper, simmer 5 minutes, stirring occasionally, then serve, or let stand off the heat until ready to serve.

Wine Pairing(s)

Rozaleme Bobal Tempranillo

Louis Jadot Pommard Clos De La Commaraine

Vandal Pinot Noir

Antonin Rodet Chateau de Rully

Steltzner 'Allison' Rose

Two Hands 'Ares' Shiraz Barossa Valley

Domaine du Trapadis Blovac

Chateau Beauchene Grande Reserve Cotes du Rhône

Rotllan Torra Reserva

Chateau des Graves Bordeaux Superieur