• 4servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D
MineralsNatrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) unsalted butter

  2. 2 (medium) shallots , thinly sliced

  3. 1 1/2 pound(s) baking potatoes , peeled and sliced

  4. 1/3 inch thick

  5. 6 cup(s) chicken stock or low-sodium broth

  6. 1/2 cup(s) heavy cream

  7. Salt and freshly ground white pepper

  8. 4 ounce(s) fatty slab bacon , cut into 1/2-inch cubes

  9. 2 clove(s) garlic , chopped

  10. 8 slice(s) (1/3-inch-thick) baguette

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. In a saucepan, melt the butter. Add the shallots and cook over low heat, stirring, until softened, about 4 minutes. Add the potatoes and stock and bring to a boil. Simmer over low heat until the potatoes are tender, about 15 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.

  2. Meanwhile, in a small saucepan, cover the bacon with 1/2 inch of water. Simmer over low heat until very tender, about 15 minutes. Using a slotted spoon, transfer the bacon to a mini food processor. Add the garlic and puree until smooth.

  3. Arrange the baguette slices on a baking sheet and spread with half of the bacon puree. Bake for about 8 minutes, or until lightly browned and crisp. Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl. Serve at once with the croutons.

  4. Make Ahead: The soup and bacon puree can be refrigerated separately overnight.

  5. Wine Recommendation: This smoky soup pairs well with a rich, nicely acidic white like a Pinot Gris, the signature white grape of Oregon's Willamette Valley. Try the minerally 2004 Chehalem Reserve.


Send feedback