I’m following a recipe:
LOADED BAKED POTATO SOUP,
Disneyland's Carnation Cafe Yield: 6 servings.
Ingredients: 1 pound bacon, roughly chopped 1 medium yellow onion, diced 1 large carrot, peeled and diced 3/4 cup diced celery 4 large Russet potatoes, peeled and diced 4 medium red potatoes, diced 1/4 cup flour 2 cups chicken or vegetable stock Coarse salt, freshly ground pepper, to taste 4 cups heavy whipping cream Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese Method: 1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. 2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent.
(At this step:)Add potatoes and cook for 4 minutes, stirring occasionally.
- Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
- Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
- Adjust thickness by adding water or stock. Soup should have a creamy consistency.
- Season to taste, and garnish with toppings.
At the part of the step where I’ve marked the potatoes are put in the pot. Which seems to be a massive amount of potatoes and all the bacon oil has been absorbed by the other vegetables. At this point I’m stirring dry potatoes impossibly cooking anything because it all doesn’t seem to fit. Did I miss something? Was I supposed to keep moving forward by throwing flour in to it?
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