Rustic Creamy Potato Soup with Crispy Smoked Bacon and Chive Oil

Ingredients

• •4 large russet potatoes, peeled and cubed
• •1 large yellow onion, diced
• •3 cloves garlic, minced
• •4 cups chicken or vegetable stock
• •1 cup heavy cream
• •6 slices smoked bacon, chopped
• •2 tablespoons olive oil
• •1/4 cup fresh chives, finely chopped
• •1 tablespoon butter
• •Salt to taste
• •Freshly ground black pepper to taste

Instructions

1. 1

   Heat a large pot over medium heat and add the butter. Once melted, sauté the onion and garlic until fragrant and translucent, about 5 minutes.

2. 2

   Add the cubed potatoes and pour in the chicken or vegetable stock. Bring to a boil, then reduce heat to simmer and cook until the potatoes are tender, about 20 minutes.

3. 3

   While the soup simmers, heat a skillet over medium heat and cook the chopped bacon until crispy. Remove with a slotted spoon and let drain on a paper towel-lined plate. Set aside.

4. 4

   In a small saucepan, heat the olive oil over low heat and add the finely chopped chives. Cook for 2-3 minutes, ensuring the oil does not burn. Remove from heat and strain the oil into a small bowl, discarding the solids. Set aside.

5. 5

   Once the potatoes are tender, use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender and blend in batches.

6. 6

   Stir in the heavy cream and mix well. Season with salt and freshly ground black pepper to taste.

7. 7

   Serve the soup in bowls, garnished with crispy bacon and drizzled with chive oil.