Nutrition Facts

Serving Size 275 g

(Approx. 6 Servings)

Amount Per Serving

Calories	400	Calories From Fat	0

% Daily Value*

Total Fat 22 g	28%

Saturated Fat 11 g	55%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 530 mg	23%

Total Carbohydrate 35 g	13%

Dietary Fiber 3 g	11%

Sugars 5 g

Protein	16 g

Vitamin A 0%	•	Iron 10%

Vitamin C 0%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Aligot Potato Bisque

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 h 20 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 cup(s) bacon, diced

1 cup(s) white onion, diced

2 Tbsp garlic, minced

4 russet potatoes, peeled and diced small

1/4 cup(s) sherry vinegar

4 cup(s) whole milk

1 cup(s) sour cream

1 cup(s) green onions, chopped

2 cup(s) Sartori Rosemary Asiago Cheese, shredded

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Instructions

In a large soup pot or Dutch oven set over medium heat, add bacon and onions. Stir-fry 4 to 5 minutes or until onions are translucent.

Add garlic and continue to stir-fry, until garlic and onions are tan in color.

Add potatoes and stir-fry an additional 5 to 6 minutes, there should be some bits sticking to the bottom of pan.

Add sherry vinegar and scrape all the bits off the bottom of pan. Continue to cook until vinegar has evaporated.

Add milk and sour cream. Stir and reduce heat to a slight simmer.

Continue to cook milk mixture 20 to 30 minutes or until potatoes are tender.

Once potatoes are tender, add green onions and cheese. Stir to combine and reduce heat to the lowest setting.

Cook 15 to 20 minutes more stirring occasionally to make sure bottom of pan doesn't burn. Season to taste as needed with salt and pepper.

Garnish with big chunks of bacon, croutons, extra cheese, crispy fried onions or guacamole.