Creamy Potato and Bacon Soup
Ingredients
- 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
Instructions
- 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.
- Add the potatoes and onions to the pot, reduce the heat to a simmer and cover. Continue to simmer for 30-45 minutes.
- 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.
Notes
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)
1 to 1 1/2 pounds Yukon Potatoes (peeled, halved and thinly sliced)
