Cream of Potato Soup- 6 strips of bacon, chopped
- 1/2 medium onion, chopped
- 4 large baking potatoes, 1/2 inch cubes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 2 cups good quality stock
- 1 c cream
- Sour cream, cheese for garnish
In a large soup pot cook the chopped bacon on medium until crispy. Remove the bacon with a slotted spoon to some paper towels and save for the garnish. Into the bacon fat saute the onions until slightly soft and then put in the potato. Cook until they are softened on the outside and they have a gloss to them. Season with the salt, pepper, basil, garlic and stir to combine. Let saute for a minute or two more and then pour in the stock. Bring to a simmer and them cover and lower heat to medium low for about 30 minutes until the flavors are blended and all of the ingredients are very cooked and soft.
Remove from heat and blend up. I use an immersion blender but you can do it in batches in a food processor or blender. (Make sure you only fill the blender or food processor half full or it will overflow hot liquid.) Once you have it blended return it to your pan and stir in the milk. Warm through a bit on medium low.
Serve with sour cream, cheese and bacon bits on the top.
