SOUPS - POTATO AND BACON SOUP

Serves 6 to 8

6 slices maple-cured bacon, diced

6 scallions, finely sliced

1 onion, finely chopped

1 small carrot, peeled and finely chopped

2 garlic cloves

2 pounds Yukon Gold potatoes, peeled and finely chopped

6 cups chicken broth (homemade is preferred)

1 cup heavy cream

Salt and freshly ground white pepper to taste

Dash of Worcestershire sauce

6 to 8 parsley sprigs

Heat a large saucepan, add the bacon, and sauté over medium-high heat until crisp and fully cooked.  Remove the bacon with a slotted spoon, leaving the fat in the pan, and drain on paper towels.  When it is cool, crumble the bacon and set aside.  Add the scallions, onion, carrot, and garlic to the same pan and sauté for 5 minutes.  Add the potatoes, toss well with the vegetables, and add the broth.  Bring to a simmer, reduce the heat to medium, and cook for about 15 minutes, until the potatoes are fork tender.  Transfer the ingredients to a blender in batches.  With the machine running, add the cream, and when the soup is completely smooth, season with salt, pepper, and Worcestershire sauce.  Return the soup to a clean saucepan and bring to a simmer, stirring occasionally.  Ladle the soup into serving bowls and garnish with the reserved crumbled bacon and the parsley sprigs.

MY NOTE:  (1) The carrots, onion, and potatoes can be sliced thinly instead of “finely chopped” because everything will be pureed later anyway.  (2) I remove all the fat from the pot after frying the bacon.  (3) Be careful when using the blender to process the hot soup.  Use a kitchen towel to hold the lid partially open. 

From Neiman Marcus Taste by Kevin Garvin.