Cream Of Potato And Onion Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb potato, cubed
• 1 medium onion, finely chopped
• 1/4 cup scallion, chopped
• 1/4 cup parsley, finely chopped
• 1/2 cup bacon, sliced (imitation bacon can be used for vegetarians)
• 1 1/2 cups evaporated milk (12 oz.)
• 1 1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pinches nutmeg
• 2 tablespoons olive oil
• 1 tablespoon butter

Recipe

• 1 in a medium pot, saute the bacon over medium heat until browned. remove with a slotted spoon and set aside.
• 2 next, add the onion and saute over medium heat until onions become translucent. add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. when the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
• 3 reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. next, add the evaporated milk, salt, nutmeg, and pepper. stir so that ingredients are well mixed. at this time, you can use a hand held blender to puree the soup. if you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. you may add a bit more chicken stock if it seems too thick.
• 4 when the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. simmer for a couple more minutes and then taste for proper seasoning. remove from heat and stir in 1 tablespoon of butter until melted. serve hot, adding some of the scallions for garnish and a small pad of butter. serve with a hearty bread on the side. enjoy.