Adapted from an Emeril Lagasse recipe out of
Every Day's a Party: Louisiana Recipes
For Celebrating With Family And Friends
1/2 stick of Land O'Lakes unsalted butter
1 large yellow onion, chopped
2 stalks of celery, chopped
1 teaspoon of kosher salt
5 turns of the pepper grinder
1/4 teaspoon cayenne pepper
1 large bay leaf
2 large toes of garlic, minced
8 cups of Rachael Ray Chicken Stock in a Box
2 extra large baking potatoes, peeled and diced (about 2 pounds)
1/2 cup of heavy cream
Shredded cheese, for garnish (optional)
Dried parsley, for garnish (optional)
Crumbled cooked bacon, for garnish (optional)
In a medium sized stockpot, melt the butter over medium high heat. Add the onion, celery, salt, pepper, and cayenne pepper and cook until onions are softened. Add the bay leaf and garlic, cooking for another minute or so. Stir in the stock and the potatoes and bring mixture to a boil. Reduce heat to medium simmer and cook, uncovered for 30 minutes, or until potatoes are soft.
Remove from the heat, discard the bay leaf and using an immersion blender process the soup until the veggies are creamed. Stir in the cream gradually, taste and adjust seasonings. Serve hot with a garnish of shredded cheese, parsley and/or some bacon crumbles.
