Rating: 5 stars
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  • 5 star values: 1

Notes: If making up to 1 day ahead, cover soup and bacon separately and chill airtight; to reheat soup, stir occasionally over medium-high heat until steaming.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 9 cups; 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses.

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  • Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.

  • In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 1 1/4 hours.

  • Add remaining 2 cups broth, sherry, and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally, about 10 minutes.

  • Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.

Nutrition Facts

236 calories; calories from fat 35%; protein 9.6g; fat 9.2g; saturated fat 5.2g; carbohydrates 22g; fiber 1.8g; sodium 111mg; cholesterol 29mg.
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