Creamy Herbed Bacon and Potato Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This summer my partner, Andy, had a wonderful soup at the Lion's Bay Inn in Georgian Bay. This is a very close re-creation! YUMMY YUMMY in my tummy! Ingredients:
1/2 lb bacon, diced |
1 large onion, diced |
salt |
4 sprigs fresh thyme |
2 sprigs fresh rosemary |
1 bay leaf |
1 teaspoon nutmeg |
1 teaspoon marjoram |
2 teaspoons black pepper |
15 white potatoes, peeled and diced, cut into 1/2 inch pieces |
1 teaspoon garlic (chopped) |
8 cups chicken stock |
1 cup cream |
2 teaspoons dried chives |
Directions:
1. Cook bacon in a large stockpot over medium heat until crispy.
2. Add onion and cook 4-5 minutes, until tender.
3. Add salt and pepper, thyme sprigs, rosemary sprigs, nutmeg, marjoram, salt, pepper and bay leaf.
4. Add potatoes and garlic, and mix well with bacon and onions.
5. Add stock and bring to a boil.
6. Reduce heat and simmer for 30 minutes, or until potatoes are tender.
7. Add cream; remove bay leaf and puree with hand blender or in food processor.
8. Adjust seasonings to taste.
9. To serve, ladle soup into bowls and top with chopped scallions or cheddar cheese if desired.
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