Creamy Potato Soup With Bacon Vinaigrette

1. 1

   Add butter to large pot on medium high heat and melt

2. 2

   Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.

3. 3

   Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes

4. 4

   Turn off heat, add sour cream and puree in blender or with immersion blender

5. 5

   To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.

6. 6

   To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.

No additional tips available.