|4||strips Maple Leaf Bacon|
|2 cups||cups Peeled and Diced Russet Potatoes|
|1||Beef Bouillon Cube or Concentrated Stock|
|1 tbsp||Cayenne Pepper|
|1/2 cup||Shredded Cheddar Cheese|
|2 tbsp||Chives, sliced|
First thing we need to do is peel and chop your potatoes into small, homefry sized pieces. Throw these into a pot of salted water and boil them until they’re tender. I made mine fairly small because I’m impatient. The smaller the chunk, the faster it will cook. This will also give more surface area for browning later!
While your potatoes are doing their thing, we’ve got to cut up our bacon into small pieces and give them a good frying. Nice and crispy. Remove those crispy pieces of bacon and save them for later.
Into the remaning bacon fat, dump in a diced onion and your sliced or crushed cloves of garlic.
Fry the onions and garlic until they have gone translucent and are quite fragrant.
At this point, your potatoes should be cooked. Strain your potatoes and add them into the pan with your onions and garlic.
Fry your potatoes until they are golden brown on both sides. Look at that flavour!
After your potatoes have browned, throw everything in your pan into a blender. Add your milk, cream, bouillon, and cayenne. Blend this until its nice and smooth.
Put your blended soup back into a pot to heat along with a couple bay leaves.
Add some cheese while you’re at it.
Bring this back up to a simmer while frequently stirring.
Serve with a few chopped chives, your bacon and a swirling of olive oil. Delish!
Show More Comments
No Comments yet