Bring a pot of chicken broth to a boil. Add some peeled and chopped yellow-fleshed potatoes to the broth and cook until tender. The smaller you chop the potatoes, the faster they will cook!
Roughly chop half an onion, a couple green onion straws, 2-3 cloves of garlic, and a handful of Parsley. Add these to a food processor and make a chunky salsa out of them. Use Olive oil to aid the blending process.
Over medium-low heat, begin to sauté the mixture, and add a splash of white wine as needed if the mixture looks a bit dry.
In a separate pan, cook some roughly chopped Capital Thick Cut Bacon until golden and crispy. Finely chop in a food processor, or chop finely with a knife.
Combine the sautéed veggie mixture and crumbled bacon bits in a pan over medium-low heat.
Using a hand blender, puree the potatoes in the chicken broth until smooth. Add the bacon/onion mixture to the soup, and stir. Slowly bring the soup to a boil, and add heavy cream until the desired colour and richness is achieved. If the soup is too runny, just boil it for longer!
Serve with a hearty slice of toasted sourdough bread!
Do you love this recipe or know someone who would? You can share it by simply clicking on the buttons below!
Cookies on our Website