Smoky Potato Soup with Bacon Croutons

1. 1

   Preheat the oven to 375.

2. 2

   In a saucepan, melt the butter.

3. 3

   Add the shallots and cook over low heat, stirring, until softened, about 4 minutes.

4. 4

   Add the potatoes and stock and bring to a boil.

5. 5

   Simmer over low heat until the potatoes are tender, about 15 minutes.

6. 6

   Working in batches, puree the soup in a blender.

7. 7

   Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.

8. 8

   Meanwhile, in a small saucepan, cover the bacon with 1/2 inch of water.

9. 9

   Simmer over low heat until very tender, about 15 minutes.

10. 10

    Using a slotted spoon, transfer the bacon to a mini food processor.

11. 11

    Add the garlic and puree until smooth.

12. 12

    Arrange the baguette slices on a baking sheet and spread with half of the bacon puree.

13. 13

    Bake for about 8 minutes, or until lightly browned and crisp.

14. 14

    Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl.

15. 15

    Serve at once with the croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.