- 6 large baking potatoes, peeled and diced
- ½ pound bacon (you could use more if you like), diced
- 1 medium red onion diced
In a pot with a heavy bottom, sauté the bacon till almost crisp, remove to paper towels to drain. In the bacon fat sauté the onion till translucent and soft, then add in the diced potatoes and continue cooking till everything starts to become golden. Season with salt and pepper, add six to eight cups of vegetable stock (chicken will work just as well). You want enough stock to cover the potatoes to a bit more than double their depth (i.e. if your potatoes and onions are about two inches deep in your pot, you want to put about five inches of stock in there). Bring to a boil then turn the heat down to medium and allow to simmer till the potatoes are cooked through. This should take about 20 – 25 minutes. With an immersion blender, run through the soup till about half the diced vegetable are pureed. You want to leave a good portion of the vegetables in dices for texture. Return the bacon to the pot, stir in 1 cup of 10% cream (optional), adjust seasonings and serve with grated cheddar as garnish.