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Ingredients Jump to Instructions ↓

  1. 1/2 pound bacon

  2. 1 medium onion , diced

  3. 1 tablespoon minced garlic

  4. 6 cups chicken stock

  5. 2 1/2 pounds Idaho potato es, peeled and diced large

  6. 1 bouquet garnish

  7. Salt and white pepper

  8. 1/2 cup cream

Instructions Jump to Ingredients ↑

  1. Preheat the fryer. In a stock pot, render the bacon until crispy. Remove the bacon and reserve for garnish. In the bacon fat, saute the onions, about 3-4 minutes. Stir in the garlic. Add the stock, potatoes, and garnish. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 20 minutes or until the potatoes are tender. Discard the bouquet garnish. Remove from the heat. Using a hand-held mixer puree the potatoes until smooth. Finish the soup with the cream. Season with salt and pepper. Return the soup to the stove and bring up to a simmer.

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