Smokey Potato Soup With Bacon







  • 4 tablespoons unsalted butter
  • 2 medium shallots, thinly sliced
  • 1 1/2 pounds baking potatoes, peeled and sliced 1/3 inch thick
  • 6 cups chicken stock or low-sodium broth
  • 1/2 cup plain yogurt or heavy cream
  • Salt and freshly ground white pepper
  • 4 ounces slab bacon, cut into 1/2-inch cubes
  • 2 garlic cloves, chopped
  • Eight 1/3-inch-thick baguette slices


Heat over to 375′. 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 yogurt and season with salt and white pepper; keep hot.

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.

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.


                                                   Source: The Best Potato Soup Recipes,Published,February 2006



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