1/2 lb. bacon, cooked crisp and chopped (reserve grease)
2 tablespoons bacon grease
1 medium sweet onion, chopped
2 cups chicken stock
3 yukon gold potatoes, peeled and sliced
1/2 cup sour cream
1/2 cup half & half
1 pinch ground nutmeg
2/3 crumbled bacon
1/4 cup green onions, sliced thinly on bias
1/2 cup sour cream
In a medium soup pot, cook bacon until crisp then remove and reserve bacon leaving about 2 tablespoons of bacon grease in pot. Chop and crumble bacon and set aside. Saute onion in bacon grease until transparent and tender. Do not brown. Add chicken stock and potatoes and gently simmer until potatoes are tender. Turn off heat and allow the soup to cool. In a blender, puree the cooled soup mixture. Strain if desired afterward and chill. Add half and half and sour cream to the chilled soup mixture and season with nutmeg, salt and pepper. (Thin with additional chicken stock if desired.) Portion soup in bowls and garnish with crisp bacon, green onions and a dollop of sour cream.
bacon recipe courtesy of: Nino Salvaggio: International Marketplace, 6835 Rochester Road, Troy, Michigan 48085
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