The leaves are changed and have begun to fall. The temperatures they are tempting us to find our scarves and gloves, but at my house the soup is on, because it is that time of year.
I tweeted the other day about making soup -- but not just any soup – a delicious Lucky Bucket Potato soup. After numerous requested I decided to take my mental recipe to paper and enable you to make it at home.
LUCKY BUCKET POTATO SOUP
2 oz. unsalted butter or rendered bacon fat
4 oz. onion, medium chop
2 oz. garlic fine chop
10 oz. Yukon Gold potatoes
3 oz flour
1.0 qt chicken stock
12 oz. Lucky Bucket Lager
4 oz. milk
4 drops of Tabasco or vinegar based hot sauce for balance.
8 oz. sharp cheddar cheese grated
To taste: Salt, cayenne pepper, black pepper
Garnish Options
Green onions
Bacon
Sharp Cheddar Cheese
Sour Cream
1. Sweat the butter, onion, garlic for 5 minutes on medium heat.
2. Stir in flour to make a blond roux, cook until all flour is absorbed about 3 minutes.
3. Add 12 oz. of Lucky Bucket Lager and stock whisking to incorporate roux, bring to a simmer. Then add the potatoes.
4. Cook until potatoes are fork tender about 25 minutes. Just before service add shredded cheese and salt and pepper to your taste.
Some fresh bread bowls for serving the soup inside. Garnish with any of the above items and crack open a fresh Lucky Bucket of your choice and relax. Tell me how your soup turned out, comment on this article. Next week I think I will make a Certified Evil Pot Roast or Certified Evil French Dip and post that recipe for you as well.
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