Potato Bacon Soup

• 8 ounces chicken stock
• 8 ounces heavy cream
• 8 ounces milk
• 8 ounces white wine
• 2 ounces onions
• 10 ounces russet potatoes, blanched
• 3 ounces bacon bits, save grease
• 14 teaspoon nutmeg, to your taste
• 2 ounces flour
• 2 ounces bacon fat

1. Caramelize onions in rendered bacon fat.
2. Add flour to make a roux.
3. Cook until golden brown.
4. Reduce wine by half and add to stock.
5. Incorporate stock and cream to roux.
6. Burr-mix the soup until it is smooth and has a creamy consistency.
7. Adjust seasonings along with salt and pepper.
8. Prepare service, add bacon and garnish with scallions.

chicken, heavy cream, milk, white wine, onions, potatoes, bacon bits, nutmeg, flour, bacon

Taken from www.food.com/recipe/potato-bacon-soup-114564 (may not work)