Potato Bacon Soup


Potato Bacon Soup

It snowed Sunday and I definitely did not want to go outside. I am not ready to accept winter – except for all of the delicious foods that come with winter (totally on board for that). So what did I do? I made a delicious and easy creamy soup and drank the beer that I didn’t use! Sounds like a perfect Sunday to me.

INGREDIENTS

2 lbs potatoes, peeled & chopped
3 cups chicken broth
1 cup Big Rock Pilsner (find it here)
1 onion, diced
1 tbs canola oil
1 tbs chopped garlic
300g bacon, diced and cooked
1 cup heavy cream
3 tbs butter
1/2 cup Parmesan cheese, shredded
1/4 cup parsley, chopped
Salt and pepper to taste

INSTRUCTIONS

In a large pot, simmer the potatoes in the stock and beer on medium heat.

Meanwhile, saute the onion with the oil in a large saucepan over medium heat until translucent. Add the garlic and saute until fragrant and starts to brown. Add the bacon. Set aside.

Once the potatoes are soft, drain the potatoes and reserve the liquid in a bowl. Mash the potatoes until smooth and add the butter. Mix until melted. Add the cream, cheese and bacon onion mixture. Mix thoroughly. Add the reserved liquid, one cup at a time, until you reach desired consistency. Season with salt and pepper. If you desire a creamier soup, add extra cream or butter.

Sprinkle with parsley to serve. Serve immediately.

Serves 4-6

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