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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Lost Recipes by MArion Cunningham Ingredients:
8 slices bacon, chopped |
3 large onions, chopped medium |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
5 cups low sodium beef broth |
3 cups water |
3 1/2 lbs russet potatoes, peeled and halved lengthwise and sliced thin |
3 large egg yolks |
2 cups sour cream |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
Directions:
1. Cook bacon in a large Dutch oven over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel lined plate.
2. Cook onions in bacon fat until golde, about 5 minutes. Add garlic and cook about 30 seconds more. Stir in flour and cook until it begins to brown, about 1 minutes. Stir in broth, water, and potatoes. Simmer until potatoes break down and soup has thickened, about 45 minutes.
3. Beat egg yolks and sour cream together. Whisk 1 c of hot soup into egg mixture, then stir egg mixture back into soup pot. Add herbs and stir constantly over medium low heat until thick and creamy, about 5 minutes. Do not allow soup to come back to a simmer, or eggs and the sour cream will curdle. Stir in bacon and serve.
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