Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 375°. In a saucepan, melt the butter. Add the shallots and cook over low heat, stirring, until softened, about 4 minutes. Add the potatoes and stock and bring to a boil. Simmer over low heat until the potatoes are tender, about 15 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.

Step 2    

Meanwhile, in a small saucepan, cover the bacon with 1/2 inch of water. Simmer over low heat until very tender, about 15 minutes. Using a slotted spoon, transfer the bacon to a mini food processor. Add the garlic and puree until smooth.

Step 3    

Arrange the baguette slices on a baking sheet and spread with half of the bacon puree. Bake for about 8 minutes, or until lightly browned and crisp. Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl. Serve at once with the croutons.

Make Ahead

The soup and bacon puree can be refrigerated separately overnight.

Suggested Pairing

This smoky soup pairs well with a rich, nicely acidic white like a Pinot Gris, the signature white grape of Oregon's Willamette Valley.

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