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Recipe: Cream of Potato and Bacon Soup

Sometimes, it’s a simple soup recipe that can warm you up the most when it’s cold outside. Broths are best left to chicken noodle soup when you have a cold. A rich, creamy soup is definitely a person’s best friend at this time of year.

Head to your local farmers’ market to find some good quality bacon (double-smoked if you can!) because that’s what really makes this soup extra awesome. That’s an order!

What you’ll need…

canola oil

6 strips good quality bacon (1/4″ sliced)

1 leek (trimmed, halved and thinly sliced)

2 cloves garlic (minced)

1/4 cup white wine

2 russet potatoes (peeled, 1″ cubed)

2 cups chicken broth

2 cups water

2 cups half and half

1 teaspoon dried rosemary

1/2 teaspoon cayenne pepper

salt and pepper (to taste)

Cook sliced bacon with a drizzle of oil in a medium pot on medium-high heat until crispy. Remove from pot and let rest on paper towel to cool.

Add leek and garlic to the pot and let cook for 5 minutes, stirring regularly. Pour in white wine to help deglaze pan and continue to cook for 5 minutes.

Add potatoes, broth and water. Bring to a boil, then reduce to medium heat and let cook for 15 minutes.

Transfer contents of pot to a blender, let cool slightly and then puree until smooth. Return pureed mixture to pot and add in the half and half. Stir to combine.

Add remaining spices and let soup simmer, uncovered for 15 more minutes.

Season to taste with salt and pepper and serve.

Serves 4

Total cook time…35 min