1 package thick cut pepper bacon
2-5tbsp Bacon Drippings
1 Onion
4 Cloves Garlic
5lb red potato, peeled and cut into 1in cubes
32 oz Chicken Stock
1/2 Pint Heavy Cream
1/8 lb (1/2 stick) Butter
Salt & Pepper to taste
Cook Bacon using preferred method until crisp. Save Bacon drippings. Allow to cool & then chop into small pieces (i don't chop super small I like to find the bacon in the soup).
Place dutch oven or big soup pot over medium heat. Start with 2 tbsp bacon drippings, add more as needed (don't want onions to dry out or potatoes later). Cook onions until translucent, add garlic and cook another couple minutes, stirring often.
Add potatoes and cook, stir occasionally for a few minutes. When has a nice sizzle add enough stock to cover potatoes (roughly 32 oz), bring to boil. Reduce heat, cover and simmer for about 15-20 min. or until fork tender.
Mash potatoes roughly with a potato masher. Scoop out about half of the mixture into a blender (make sure you leave at least half for the texture of the potato). Add back to pot.
Add butter & heavy cream. Stir to combine well. Taste and season as desired, add more stock if its too thick for your liking. When consistency is right for you add bacon pieces.
Serve hot. Garnish with bacon, green onions, cheese, & or sour cream! ENJOY!!! Very yummy.
posted by Lori Michel
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