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creamy potato soup with bacon vinaigrette

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Creamy Potato Soup with Bacon Vinaigrette

I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB Cookie

Ingredients

  • 1 tablespoon butter
  • 1 large onion diced
  • 1 large carrot diced
  • 1 rib celery diced
  • 3 cloves garlic diced
  • 1 sprig rosemary chopped
  • 1 teaspoon salt
  • 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes
  • 7 cups chicken stock or water
  • 1 cup low fat sour cream
  • salt and pepper to taste
  • 4 pieces thick cut bacon
  • 3 green onions finely sliced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • pinch salt

Directions

  • Add butter to large pot on medium high heat and melt
  • Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.
  • Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes
  • Turn off heat, add sour cream and puree in blender or with immersion blender
  • To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.
  • To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.

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