Ingredients
- ½ lb. bacon
- 6 green onions
- 2 cups chopped onions
- 8 medium potatoes, pared and cut in half
- 6 cups chicken stock or bouillon
- 2 cups heavy cream
Directions
1. In: skillet, fry bacon until crisp. Drain bacon on paper towel, reserving 2 T drippings in skillet. Crumble bacon. |
2. In: same skillet, saute green onions and onions, reserving a few green onions for garnish. |
3. In: stockpot, cook potatoes in stock. When potatoes are tender, stir in sauteed mixture. |
4. In: blender or food processor puree soup in several batches. Or, with hand blender, puree the soup in the pot. |
5. Return: soup to stockpot and add cream and bacon, reserving a few pieces for garnish. |
6. Reheat: slowly, but do not boil! |
7. Before: serving, garnish with reserved green onions and bacon. |
