Bon Vivant Market-Smithfield & Suffolk

Potato Soup with Blue Cheese and Bacon

Everythig's better with bacon!

8 bacon slices
2 cups chopped onions
1 large leek (white and light green parts only) chopped
3 celery stalks chopped
3 and 3/4 cups canned low-salt chicken stock
1 large potato (about 10 oz), peeled, chopped
1 cup dry white wine

4 oz blue cheese, crumbled

Cook bacon in heavy large pot over medium heat until brown and crisp.  Transfer bacon to paper towels to drain.

Remove all but 2 tablespoons of bacon drippings from the pot.  Add celery, leeks, carrots, and onions to pot.  Cover and cook on low for 15 minutes or until veggies begin to soften and color.

Add broth, potato, and wine.  Partically cover the pot and bring to a boil.

Simmer until all veggies are tender.

Remove from heat.

Place cheese in processor,  add one and 1/2 cups hot soup.  Blend until cheese melts and mixture is smooth. then return to soup.

Stir soup over low heat until heated through.

Serve in bowls with crumbled bacon sprinkled on top.

 

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