Ingredients: |
Ingredients: 1/2 lbs thick cut bacon, cooked until crisp & chopped
23 tbsp Bacon drippings
1 large onion, chopped
4 cloves garlic, minced5 lbs. russet/red potatoes, peeled & cut in 1 inch cubes
32oz. chicken stock (approximate)
1/2 pint heavy cream
1/8lb unsalted butter
Salt and pepper to taste
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Directions: |
Directions:Cook bacon until crisp. Allow to cool and chop or crumble into small pieces. Reserve several tbsp of drippings (add more bacon drippings if onions look dry.
Place a large soup pot over medium heat. Add 2 tbsp. bacon drippings & cook onions, stirring frequently, until translucent.
Add garlic and cook another 2min, stirring often.
Add potatoes and cook, stirring occasionally for a few min.
When every thing is sizzling nicely, add enough stock to just cover potatoes.
Reduce heat, cover and simmer for approx. 15 to 20 min or until potatoes are fork tender.
Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you've got an immersion blender, go for it with that.)
Make sure to leave a good bit of the potatoes chunky, for texture.
Add butter and heavy cream. Stir to combine well.
Taste for seasoning and add more stock if soup is too thick for your liking.
When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
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