CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57080ab1   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dirty Dave's Tribute Potato Soup   
    Categories: Soups, Potatoes, Pork, Cheese   
         Yield: 8 Servings   
       
         6 sl Bacon (to 8); diced, fried   
              - crisp, drained, drippings   
              - reserved   
         1 c  Yellow onions; diced   
       2/3 c  Flour   
         6 c  Chicken broth; hot   
         4 c  Potatoes; peeled, diced,   
              - boiled until done **   
         2 c  Heavy cream   
       1/4 c  Parsley; chopped   
     1 1/2 ts Granulated garlic   
     1 1/2 ts Salt   
     1 1/2 ts Coarse black pepper   
         2 ds (or 3) hot sauce   
         1 c  Parmesan cheese; grated *   
       1/4 c  Green onions, sliced; white   
              - and green parts   
       
     Render bacon until crisp; drain dripping and reserve.   
     Set bacon pieces aside until time to finish the soup.   
        
     Cook onions in dripping over medium high heat until   
     transparent, about 3 minutes. Add flour, stirring to   
     prevent lumps; cook for 3-5 minutes, until mixture just   
     begins to turn golden. Add chicken broth gradually,   
     whisking to prevent lumps until liquid thickens.   
        
     Reduce heat to simmer and add potatoes, cream, half of   
     the chopped bacon, parsley, garlic, basil, salt, pepper   
     sauce and black pepper. Simmer for 10 minutes; do not   
     allow to boil. Add grated cheese and green onions, heat   
     until cheese melts smoothly.   
        
     Garnish each serving as desired with chopped bacon,   
     grated cheese and chopped parsley.   
        
     NOTE: If you don't have parsley at hand, chives, sliced   
     onion tops, or garlic greens make a decent substitute.   
        
     Makes 2 quarts.   
        
     * The Parmesan is what makes this soup so much better   
     than others I have had. It should blend in without over-   
     powering the other flavours and add a thickness and   
     richness to an otherwise plebeian soup.   
        
     ** Yukon gold potatoes work well in this soup and make   
     the resulting product even more cream/buttery coloured   
     than russets or red potatoes.   
        
     Synthesised and tweaked from a combination of recipes   
     and attempts to duplicate Eldon Drum's potato soup. It   
     isn't a copy or a duplicate. But it's pretty darned good   
     on its own.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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