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Soup: Potato Soup w/ Tomatoes and Bacon




Source of Recipe


"The BLT Cookbook" by Michele Anna Jordan


Recipe Introduction


This soup will get you through the barren months of no fresh tomatoes, when it is impossible to make a good BLT.
You can, if you want, top the soup with a flurry of shredded lettuce to add that appealing contrast of temperature and texture.



List of Ingredients




3 slices bacon
1 tablespoon extra virgin olive oil
1 yellow onion, diced
6 garlic cloves, minced
Kosher salt
Black pepper in a mill
4 to 5 medium Yukon Gold potatoes, scrubbed and sliced
3 cups homemade chicken broth
1 28-ounce can diced tomatoes, with their juice
4 tablespoons minced fresh flat-leaf parsley or fresh snipped chives



Recipe



Fry the bacon in a heavy soup pot until it is crisp, transfer it onto a brown paper bag to drain and pour off all but a tablespoon of the bacon fat from the pot.
Add the olive oil, return the pot to medium-low heat, add the onion, and cook until it is soft and fragrant, about 12 minutes.
Add the garlic, saute 2 minutes more and season with salt and pepper.
Add the potatoes, chicken broth, and 3 cups of water.
Bring to a boil over high heat, reduce the heat to medium low and simmer until the potatoes are nearly tender, about 15 minutes.
Add the tomatoes and their juice and simmer 10 minutes more.
Puree the soup with an immersion blender, adding more water if necessary for a proper soup consistency.
Stir in 3 tablespoons of the parsley, taste the soup and correct the seasoning.
Crumble the bacon.
Ladle into soup bowls, sprinkle some of the bacon and some of the remaining parsley on top.
Serve immediately.
This soup is excellent reheated and can be kept in the refrigerator for 3 to 4 days.

Serves 4.
Per serving: 330 calories; 7 g fat (1.5 g saturated fat; 19 percent calories from fat); 60 g carbohydrates; 5 mg cholesterol; 770 mg sodium; 12 g protein; 9 g fiber.