Ingredients
-
1/2
-
1
-
-
1
-
2
-
1
-
15
-
1
-
2
-
1
-
-
-
-
-
Directions
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., This was pretty good. I think next time I’d use stock and not water, it may give it a little more flavor., VERY, very good! I didn’t want to spend the $ on fresh rosemary, so I put 1 tsp into a bag I made from a small piece of cheesecloth. I also put the bay leaf in. When the potatoes were done cooking, I removed the bag. I also used a stick blender to puree half the soup while still in the pot.
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Steps
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1
Done
|
Cook Bacon in a Large Stockpot Over Medium Heat Until Crispy. |
|
2
Done
|
Add Onion and Cook 4-5 Minutes, Until Tender. |
|
3
Done
|
Add Salt and Pepper, Thyme Sprig, Rosemary Sprigs, and Bay Leaf. |
|
4
Done
|
Add Potatoes and Garlic, and Mix Well With Bacon and Onions. |
|
5
Done
|
Add Stock or Water and Bring to a Boil. |
|
6
Done
|
Reduce Heat and Simmer For 20 Minutes, or Until Potatoes Are Tender. |
|
7
Done
|
Add Cream and Mustard; Stir to Blend. |
|
8
Done
|
Remove Bayleaf and Pure About 1/2 of the Soup in a Blender. |
|
9
Done
|
Mix Blended Soup With the Rest of the Soup. |
|
10
Done
|
Adjust Seasonings. |
