A hearty potato soup from The Bernerhof Inn in Glen, New Hampshire, enriched with Gruyère cheese and flavored with bacon, onions, Madeira and Worcestershire sauce. The cheese is puréed with some of the hot broth to give the soup a wonderfully creamy texture.
Servings: About 8
Prep Time: About 20 minutes
Cook Time: About 35 minutes
Ingredients:
- 4 slices bacon, chopped
- 3 medium onions, finely chopped
- 3 cups chicken broth
- 3¼ cups water, divided
- 3 pounds boiling potatoes, preferably yellow-fleshed
- ¼ cup all-purpose flour
- ½ pound Gruyère cheese, grated (about 2½ cups)
- 1 tablespoon Madeira or Sherry
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons minced fresh parsley
Instructions:
- In a heavy kettle or large pot, cook the bacon over moderate heat, stirring occasionally, until crisp.
- Remove the bacon and set aside. Spoon off and discard all but 1 tablespoon of the bacon fat.
- Add the onions to the pot and sauté over moderately high heat, stirring frequently, until pale golden.
- Add the chicken broth and 3 cups of the water and bring to a boil.
- Meanwhile, peel the potatoes and cut them into ¾-inch cubes. Add the potatoes to the soup, reduce the heat, cover and simmer for about 10 minutes.
- In a small bowl, whisk together the flour and remaining ¼ cup water until completely smooth.
- Gradually whisk the flour mixture into the simmering soup. Cover and simmer for another 5 minutes.
- Carefully transfer 3 cups of the hot soup broth to a blender. Add the grated Gruyère and purée until smooth.
- Stir the Gruyère mixture back into the soup. Add the Madeira or Sherry and Worcestershire sauce.
- Season with salt and freshly ground black pepper to taste. Stir in the reserved crisp bacon and minced parsley just before serving.
Tip: Once the Gruyère has been added, keep the soup over gentle heat rather than allowing it to boil. This helps the cheese remain smooth and creamy.
Source: The Bernerhof Inn, Glen, New Hampshire