Bacon and Potato Soup
This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.
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INGREDIENTS
Nutrition- 1⁄2
- 1
- salt & pepper
- 1sprig fresh thyme
- 2sprigs fresh rosemary
- 1
- 15
- 1teaspoon chopped garlic
- 2quarts vegetable stock or 2 quarts water
- 1cup cream
- 1⁄4cup whole grain mustard (one spiked with horseradish is wonderful)
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DIRECTIONS
- Cook bacon in a large stockpot over medium heat until crispy.
- Add onion and cook 4-5 minutes, until tender.
- Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
- Add potatoes and garlic, and mix well with bacon and onions.
- Add stock or water and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add cream and mustard; stir to blend.
- Remove bayleaf and purée about 1/2 of the soup in a blender.
- Mix blended soup with the rest of the soup.
- Adjust seasonings.
- To serve, ladle soup into bowls and top with chopped scallions.
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