Cream of Potato Soup

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!