Rosemary Potato And Crumbled Bacon Soup - Prep (Chef Bob'S Kitchen Recipe File)

• A:
• 1/2 tablespoon extra virgin olive oil
• 1 1/8 cups onions, coarse chopped, / 1 lb wt
• 2 3/4 cups russet potatoes, peeled, coarsely chopped 1-2", /3 lb wt
• B:
• 1 1/8 teaspoons rosemary, fresh minced,
• 2 1/4 cups Chicken Stock (see recipe Stocks & Broths)
• 1 1/8 cups heavy cream
• 3/8 tablespoon sea salt
• 1/4 teaspoon black pepper, fine ground fresh,
• 1/4 tablespoon garlic, minced,
• 1/2 teaspoon Tuscan Seasoning
• 1 1/8 teaspoons Herb & onion seasoning
• C:
• 1/2 package crumbled bacon

1. 1.taute "A" ingredients until potatoes and onions are becoming clear around the edges.
2. 2.tdd "B" ingredients and simmer until potatoes are soft.
3. Puree and adjust consistency with chicken broth.
4. 3.tdd "C" Crumbled bacon Stir in and simmer for 10 minutes.

extra virgin olive oil, onions, russet potatoes, rosemary, chicken, heavy cream, salt, black pepper, garlic, onion seasoning, bacon

Taken from www.epicurious.com/recipes/member/views/rosemary-potato-and-crumbled-bacon-soup-prep-chef-bobs-kitchen-recipe-file-50083273 (may not work)