Serves 6. This recipe was sourced from www.SugarSpunRun.com
Ingredients
6 rashers bacon cut into small pieces
3 Tablespoons butter unsalted or salted will work
1 medium onion chopped
3 large garlic cloves minced
⅓ cup plain flour
1.2kg potatoes peeled and diced into pieces no larger than 2.5cm (this is about 6 large potatoes)
1 litre chicken stock
2 cups milk
⅔ pouring cream
1 ½ teaspoon salt
1 teaspoon ground pepper
¼ – ½ teaspoon chili powder (optional)
⅔ cup sour cream
Method
Place bacon pieces in a soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds). Sprinkle the flour over the ingredients in the pot and stir until smooth.
Add diced potatoes to the pot along with chicken stock, milk, cream, salt, pepper (and if using it, the chili powder). Stir well. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes). Remove from heat and using an immersion blender (be careful, it will be hot!) puree until smooth.
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving.
Top with your favourite garnish (sour cream, bacon, cheddar cheese, or chives, parsley, pepper or chili oil) and enjoy with a glass of Pfeiffer Classic Rutherglen Tawny.
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