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Potatoe and Bacon Soup

Contributed By: Susan | See all of Susan's recipes
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  8 Servings
I made this soup for my son's "13th" birthday party and it's now a favorite of his friends.
8 Idaho Potatoes (or Yukon gold)
3 Pints Chicken Broth or consume (est)
1 ½ - 2 Pints Heavy Cream
6 slices Back Bacon with rind cut off
1 med size Spanish onion
½ tsp Tabasco sauce
Salt and Pepper as desired
Fresh chives if available for garnish
Peel Potatoes and place in large soup pot. Cover with some of Chicken Broth until the liquid is about ½” over top of peeled potatoes. Cook over med heat till potatoes are soft. In separate pan render bacon slices ½ way and take out of pan. Cut up onion and sauté in the rendered bacon fat till soft. Add bacon back into pan and cook together, cool bacon and crumble or cut into smaller pieces. Save one slice of bacon to use as garnish when you serve in soup bowls.

Strain potatoes – leave ½ cup liquid in pot but measure the balance of chicken broth liquid that is poured off – you will need about 4 cups of chicken broth and 2 cups of heavy cream. Smash potatoes in pot with remaining liquid. Add chicken broth and heavy cream,cooked onion/chopped bacon and Tabasco sauce stir often over low flame at least 20 min. If you like a smoother soup puree to your desired consistency. We can add more heavy cream and chicken broth if needed because as the soup cooks its gets thicker. Stir often over low flame another 20 min so flavors can blend together.

When you distribute soup bowls – adore with “X” made from chive strands and a few crumbles of bacon

This soup does get thicker after cooking so you can add a little milk, heavy cream or chicken soup to thin out It freezes well, but it’so good – we never have any left!!!!

PS - Alternate to Back Bacon is Canadian Bacon

Date Added: 09/09/2010
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