Creamy Potato and Bacon Soup

Creamy Potato and Bacon Soup

Author note: This recipe is a twist on Richard Olney’s Potato Soup in his book Simple French Food.

1 to 1 1/2 pounds Yukon Potatoes (peeled, halved and thinly sliced)

2 quarts water

3 slices bacon

1 cup onion, diced

2 teaspoons kosher salt

3 tablespoons unsalted butter

1/2 cup cream

  1. Place water and bacon into a large pot. Bring to a boil over high heat. Once the water is boiling, add the salt to the pot.
  2. Add the potatoes and onions to the pot, reduce the heat to a simmer and cover. Continue to simmer for 30-45 minutes.
  3. Once the potatoes are tender and easily break with a fork, remove the bacon and stir in the butter. Once the butter is melted and incorporated into soup, add the cream. Warm through. Serve warm with crusty bread and brie.

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