Santana Soup

Crank up some Carlos Santana and build your friends one kick-ass appetizer for a pre-dinner pleasant surprise.

Ingredients:

4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons bud butter
1\2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley

Directions:
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh
thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in
salted water until soft. Caramelize (slow sauté) the onions (chopped) in the butter with salt and pepper. Add the onions and butter to the
stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours.

Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. DO NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.

Serve with crispy bacon and parsley as garnish. Budlicious

The taste and sweetness of a good Port really compliments the soup.
 

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