*Special Guest Post Edition!*
Today marks a blogging first for me – we have a guest poster! I’ve decided we should all extend the “guest post” idea to our daily lives. I’d like a guest cook, a guest housekeeper and a guest bill-payer, please? Email me if interested…
Until then: Michelle at WineDineDIY is here with a delicious recipe that may not be trainer approved but it IS winemaker approved. It sounds pretty incredible and I can’t wait to try it. So….soup’s on!
Jalapeno Wine Infused Potato Soup
I’m being scandalous today! Yep, I’m posting a sinfully rich recipe on an otherwise healthy blog. Sorry Crystal, it HAD to be done because… butter.
Here’s what you’ll need:
- 1 stick of unsalted butter (1/2 cup)
- 6 slices of bacon
- 1 bottle Potter Wines Premier Jalapeno and Grape Wine
- 2-3 cups chicken broth
- 3 large potatoes, peeled and cubed
- 1 small onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1/2 cup of flour
- 1 cups of fat free half and half
- 1 cups of skim milk
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. red wine vinegar
- 1/2 cup of sour cream
- 2 cups of shredded cheddar cheese
First up let’s prep!
Get a large pot, spray with cooking oil (I like PAM) and line it with the strips of bacon. Get ’em crispy on medium high heat. Set aside. Once it’s cool, crumble.
Meanwhile: Dice the potatoes, onion, carrot and celery.
Okay, let’s cook!
Step One: After having prepared the bacon, reserve a small amount of bacon grease in the pot, reduce heat to medium, and add the diced potatoes and veggies (onion, celery, garlic and carrot) and stir the veggies in the grease. I know, I know.
Add the entire bottle of Jalapeno Wine! Oh, yes I did!
Bring to a gentle boil and stir occasionally as the wine won’t be enough to cover the potato and veggie medley. The wine will boil down in about 15 minutes.
Step Two: Add chicken broth just enough to barely cover taters and veggies. Cook over medium heat for 10 minutes (contents should be tender). Turn heat to low.
Step Three: In a separate medium pan melt the butter over medium heat, whisk in flour, whisk in milk and half and half and keep whisking until thick and creamy. Add to large pot with potatoes and veggies and stir.
NOTE: This is a super thick soup. If you prefer to thin it a bit, just add an additional cup of milk and another cup of FF half and half when you are whisking in the milk to the butter and flour.
Step Four: Add salt, pepper and red wine vinegar and bacon. Stir.
Optional: Fully load your soup by stirring in sour cream and cheese.
Finally: Add chives to garnish before serving.
I think we can all agree that this is worth being a little bit naughty for! Moderation, right?
Pair with Potter Wines Idaho Riesling!
Michelle Leonardson lives in Boise, Idaho with her husband Nick and giant dog, Lindsay. She blogs about her favorite interests: wine, food, and do-it-yourself projects. Connect with Michelle:
One thought on “Jalapeno Wine Infused Potato Soup”
Oh man, that looks delicious! We all need some butter every now and then! :)