Ingredients

1. 4 tablespoons unsalted butter
2. 2 medium shallots, thinly sliced
3. 1 1/2 pounds baking potatoes, peeled and sliced 1/3 inch thick
4. 6 cups chicken stock or low-sodium broth
5. 1/2 cup heavy cream
6. Salt and freshly ground white pepper
7. 4 ounces fatty slab bacon, cut into 1/2-inch cubes
8. 2 garlic cloves, chopped
9. Eight 1/3-inch-thick baguette slices

Directions

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.
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.
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.