Colonial Potato Soup

• 4 slices smoked bacon, diced
• 2 small onions, diced
• 2 garlic cloves, minced
• 1 1/2 lbs red potatoes, diced
• 1 (14 ounce) can beef broth
• 2 cups milk
• 5 ounces sour cream
• 1/2 teaspoon fresh rosemary, minced
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon sea salt
• 1 teaspoon black pepper

1. * Fry bacon till semi-crisp then add the onion. Saute over medium high heat stirring occasionally with a wooden spoon. Just when the onion begin to caramelize add the garlic. Saute for 5 minutes. Bacon should be well done and the onions and garlic caramelized.
2. * Add the potatoes, then pour over them the beef broth and milk. Stir well then add the rosemary, sea salt and black pepper. Simmer about 15 minutes stirring frequently to avoid scorching.
3. * Once the potatoes are semi-tender add the sour cream and parsley. Continue to simmer till the potatoes are done and the broth has become thick and creamy. Lightly mash to thicken the broth. Serve immediately.
4. This is great when paired with an herby artisan bread and white wine.

bacon, onions, garlic, red potatoes, beef broth, milk, sour cream, fresh rosemary, fresh parsley, salt, black pepper

Taken from www.food.com/recipe/colonial-potato-soup-462295 (may not work)