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Home / Recipes / Soups & Salads

Creamy Potato Soup with Bacon Vinaigrette

Soups & Salads

Creamy Potato Soup with Bacon Vinaigrette

I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB Cookie —OB Cookie

Ingredients

  1. 1 tablespoon butter
  2. 1 large onion diced
  3. 1 large carrot diced
  4. 1 rib celery diced
  5. 3 cloves garlic diced
  6. 1 sprig rosemary chopped
  7. 1 teaspoon salt
  8. 6 medium russet potatoes (about 2 lbs.) peeled and diced into 1" cubes
  9. 7 cups chicken stock or water
  10. 1 cup low fat sour cream
  11. salt and pepper to taste
  12. 4 pieces thick cut bacon
  13. 3 green onions finely sliced
  14. 3 tablespoons white wine vinegar
  15. 2 tablespoons olive oil
  16. pinch salt

Directions

  1. Add butter to large pot on medium high heat and melt
  2. Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.
  3. Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes
  4. Turn off heat, add sour cream and puree in blender or with immersion blender
  5. To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.
  6. To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.

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