I have been on a total bacon kick lately. Not an eating bacon kick, but a cooking with bacon kick. I was recently looking through the Pioneer Woman Cooks site for great recipes and this particular for Perfect Potato Soup struck a chord. Not only was it great for the freezing cold weekend but it incorporated my recent taste for bacon as a supporting flavor.
I bought some really great local thick-sliced, dry-rubbed, antibiotic-free bacon at Whole Foods that I was psyched about. When I got home I started rendering it in my favorite dutch oven. I would suggest 6-8 pieces of bacon because you will want plenty for your soup!
You then remove the crispy bacon bits and add all of your well-diced veggies.
Next comes your gluten-free chickens stock. Let the ingredients cook together.
Now comes the point when you have to puree about half the soup to get the desired smooth but not baby food consistency. I used my blender because the opening is larger than my food processor but either would work. Looking back I wish I had pureed a little less and left more large pieces but that is a personal choice.
Once you have your desired consistency you stir in the milk/cream/half and half.
Take the bacon bits you cooked previously and dice them up well. Sprinkle in those bacon bits, they really make the soup!
Recipe can be found here: The Pioneer Woman's Perfect Potato Soup.