Potato and Bacon Soup

Back

Ingredients:

12 ounces bacon, chopped

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

6 to 8 potatoes, peeled and cubed

4 cups chicken stock

1 cup heavy cream

Salt and Pepper to taste

Preparation:

In a Dutch Oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup bacon grease.  Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.  Stir in garlic and continue cooking for 1 to 2 minutes.  Add cubed potatoes and toss to coat.  Sauté for 3 to 4 minutes.  Add chicken stock to cover potatoes and simmer until potatoes are tender.

Purée soup in batches in blender.  Return to pan.  Whisk in cream, add bacon, salt and pepper to taste.