Instructions: Heat the butter in a large flame-proof casserole or enamel pan. Add a layer of potatoes and brown on both sides. Remove and repeat until all are browned. Add 5 cups of the chicken stock. Cook, covered, until the potatoes are tender enough for a fork to pierce them easily. When they are tender, remove 1 cup of the potatoes and puree in a processor fitted with the grating blade. Return to the soup and, with a spoon, break up the rest of the potatoes into large chunks. Taste. Stir in as much of the remaining cup of chicken stock as is necessary for a medium-thick soup. (Recipe may be done ahead to this point.) Add bourbon to the soup and bring to a boil.

Simmer for 5 minutes, season with salt and pepper and portion into bowls or cups. Garnish with parsley and serve.

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