chefbari

Prep time: 20 minutes Cook time: 25–30 minutes Yields: Large pot (approx. 8 servings)

Ingredients

• The Base:

• 15 Bacon slices (enough to yield fat for the roux and garnish)
• 1 Sweet white onions, diced
• 2 Garlic Cloves, minced
• 3 Bay leaves
• ⅛ teaspoon of thyme 
• 1/2 cup All-purpose flour
• The Liquid & Veg:

• 1 Liter Chicken stock, warmed
• 2 cups Reserved potato blanching water
• Potatoes, cut into medium cubes (approx. 4–5 large potatoes)
• 2 cups Half-and-half cream (or full milk), warmed
• The Finish:

• Salt and black pepper to taste
• 1/4 cup Green onions or chives, chopped
• Garnish: 1 cup of Grated cheddar cheese, extra bacon bits, fresh green onions

Instructions:

1. Prepare the Bacon & Potatoes

• Preheat your oven to 400°F (200°C). Lay the bacon strips on a baking sheet and cook until nice and crisp. Remove the bacon, chop it into bits, and reserve the rendered bacon fat.
• While the bacon cooks, cut your potatoes into medium cubes. Blanch them in boiling water until just tender (par-cooked).
• Important: Before draining, scoop out 2 cups  of the starchy potato water and set it aside. Drain the potatoes.

2. Start the Roux

• In a large heavy-bottomed pot or Dutch oven, heat the reserved bacon fat over medium heat.
• Add the diced sweet white onions and sauté until transparent.
• Stir in the chopped cooked bacon (reserve some for garnish if desired), minced garlic, thyme and the 3 bay leaves.
• Sprinkle in the 1/2 cup of flour. Stir constantly over low heat for about 5 minutes until the roux turns a blonde color.

3. Build the Soup

• Slowly whisk in the 1 Liter of warm chicken stock and the 2 cups of reserved potato water. Stir continuously until the mixture is silky smooth and slightly thickened. Cook for 10 minutes, stirring. Season with salt and pepper.
• Add the par-cooked potatoes to the pot and mix evenly.
• Note: Do not leave the pot unattended. Stir every few minutes to ensure the bottom does not catch.

4. Add the Cream

• Warm your 2 cups of half-and-half (or milk) in the microwave—adding it cold can shock the soup.
• Pour the warm cream into the mixture.
• Simmer on low heat for another 10–12 minutes to marry the flavors.

5. Finish and Serve

• Stir in the 1/4 cup of chopped green onions (or chives). Taste and adjust seasoning if needed. Remove the bay leaves.
• Ladle into bowls and garnish generously with grated cheddar cheese, crispy bacon bits, and fresh green onions.

Chef’s Tip: Why We Pre-Cook the Potatoes

Most home recipes tell you to boil raw potatoes directly in the cream base. That is a mistake. Cream soups are heavy and love to scorch on the bottom of the pot if you simmer them too long. By blanching the potatoes in water first (and saving that starchy liquid gold!), you cut the simmering time in half and guarantee a silky, unburnt soup. Work smarter, not harder!

Cheers ! 

Chef Bari