Cream Of Potato And Onion Soup

• 1 lb white potato, cubed
• 1 medium white onion, finely chopped
• 1/4 cup scallion, chopped
• 1/4 cup parsley, finely chopped
• 1/2 cup bacon, sliced (imitation bacon can be used for vegetarians)
• 1 1/2 cups evaporated milk (12 oz.)
• 1 1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 pinches nutmeg
• 2 tablespoons olive oil
• 1 tablespoon butter

1. In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
2. Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
3. Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
4. When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.

white potato, white onion, scallion, parsley, bacon, milk, chicken broth, salt, white pepper, nutmeg, olive oil, butter

Taken from www.food.com/recipe/cream-of-potato-and-onion-soup-443207 (may not work)