INGREDIENTS

INSTRUCTIONS

Heat the butter in a large flame-proof casserole or enamel pan. Add a layer
of potatoes and brown on both sides. Remove and repeat until all are
browned. Add 5 cups of the chicken stock. Cook, covered, until the potatoes
are tender enough for a fork to pierce them easily. When they are tender,
remove 1 cup of the potatoes and puree in a processor fitted with the
grating blade. Return to the soup and, with a spoon, break up the rest of
the potatoes into large chunks. Taste. Stir in as much of the remaining cup
of chicken stock as is necessary for a medium-thick soup. (Recipe may be
done ahead to this point.) Add bourbon to the soup and bring to a boil.
Simmer for 5 minutes, season with salt and pepper and portion into bowls or
cups. Garnish with parsley and serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by RcpSwapper@aol.com
on Mar 25, 1997

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