Ingredients
1 QT CHICKEN STOC
5 SPRIGS THYME
SALT AND FRESHLY GROUND PEPPER
2 POUNDS BAKING POTATOES (RUSSETS)
1/2 POUND YELLOW ONIONS
1 CUP WHIPPING BUTTER
1 BAKED POTATO
12 OUNCES CHEDDAR, SHREDDED
SOUR CREAM (GARNISH)
SCALLIONS (GARNISH)
BACON (GARNISH)
Preparation
HEAT STOCK (ADD THYME, SALT AND PEPPER) IN FOOD PROCESSOR, PUREE RAW POTATOES AND ONIONS - ADD TO STOCK - SIMMER FOR 1-1/2 - 2 HOURS. ADD WHIPPING CREAM AND DICED BAKED POTATO (ADD WATER IF TOO THICK)
