You must be logged in to post a review.
Lighter and healthier, this cream-of soup is not so “cream-based” … Oh, yeah …
Dice 4 slices of bacon and add to a saucepan. Over low heat, cook bacon to render fat. Once a good amount of fat has been rendered, add onions and shallot and cook until they soft. Then increase heat to medium-high. Stirring constantly, add flour to make a roux. Once mixture becomes pasty, slowly add stock and whisk until well blended over medium-high heat. Keep whisking until stock begins to thicken. Reduce heat to low and prepare potatoes.
Because potatoes turn color so quickly, I like to wait until now to prep them. Rough chop the potato and toss them in the food processor. Process until it’s just about minced (this allows you quicker cooking time). Add potatoes and seasoning into the soup and continue simmering until the potatoes are cooked thoroughly, about 15 minutes. Meanwhile, heat the cream in a separate saucepan.
Using an immersion blender, puree soup until velvety smooth. Return to heat and add the hot cream. Do not let it boil! Once it’s heated through you are ready to serve. Garnish soup with crispy bacon, chives and cheese … delish!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!