Ingredients
4 tbsp. unsalted butter
2 shallots
1 1/2 lb. baking potatoes
6 c. chicken stock or low-sodium broth
1/2 c. heavy cream
Salt and freshly ground white pepper
4 oz. fatty slab bacon
2 clove garlic
8 slice baguette
Preparation
Step 1Preheat the oven to 375 degrees F. 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 2Meanwhile, 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 3Arrange 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.Step 4Make Ahead: The soup and bacon puree can be refrigerated separately overnight.Step 5Wine Recommendation: This smoky soup pairs well with a rich, nicely acidic white like a Pinot Gris, the signature white grape of Oregon’s Willamette Valley. Try the minerally 2004 Chehalem Reserve.
