1. Melt the butter in a pot set over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Mix in the flour and thyme and cook 2 minutes more.
2. Slowly pour, stirring constantly, 1 cup of the stock (or broth) into the pot. Bring to a simmer and then when mixture is very thick, slowly pour in the rest of the stock. Add the potatoes and worcestershire sauce to the pot, return soup to simmer and cook 15 minutes, or until potatoes are quite tender.
3. Mix in the milk and let it heat through a minute or two. Season the soup with salt and pepper. To serve, ladle soup into bowls and let diners top theirs with the sour cream, cheese, bacon and green onion.
Note: About 3 medium russet potatoes should yield the amount of cubed potato needed here. Cut the potatoes into 1/2-inch cubes. The pot and soup bowl shown in the photo are from Quality Foods, A Step Above.
Options: This soup, once cooled to room temperature, will freeze well. After thawing and reheating the soup, top it with the sour cream, bacon, cheese and green onion.
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Free with 3450 Points Redeemed
Free with 3450 Points Redeemed
Directions
1. Melt the butter in a pot set over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Mix in the flour and thyme and cook 2 minutes more.
2. Slowly pour, stirring constantly, 1 cup of the stock (or broth) into the pot. Bring to a simmer and then when mixture is very thick, slowly pour in the rest of the stock. Add the potatoes and worcestershire sauce to the pot, return soup to simmer and cook 15 minutes, or until potatoes are quite tender.
3. Mix in the milk and let it heat through a minute or two. Season the soup with salt and pepper. To serve, ladle soup into bowls and let diners top theirs with the sour cream, cheese, bacon and green onion.
Note: About 3 medium russet potatoes should yield the amount of cubed potato needed here. Cut the potatoes into 1/2-inch cubes. The pot and soup bowl shown in the photo are from Quality Foods, A Step Above.
Options: This soup, once cooled to room temperature, will freeze well. After thawing and reheating the soup, top it with the sour cream, bacon, cheese and green onion.