Smoky Potato Soup with Bacon Croutons

Ingredients

• 4 tablespoons unsalted butter
• 2 medium shallots
• thinly sliced
• 1 1/2 pounds baking potatoes
• peeled and sliced 1/3 inch thick
• 6 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground white pepper
• 4 ounces fatty slab bacon
• cut into 1/2-inch cubes
• 2 garlic cloves
• chopped
• Eight 1/3-inch-thick baguette slices

Instructions

1. Preheat the oven to 375.
2. In a saucepan, melt the butter.
3. Add the shallots and cook over low heat, stirring, until softened, about 4 minutes.
4. Add the potatoes and stock and bring to a boil.
5. Simmer over low heat until the potatoes are tender, about 15 minutes.
6. Working in batches, puree the soup in a blender.
7. Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.
8. Meanwhile, in a small saucepan, cover the bacon with 1/2 inch of water.
9. Simmer over low heat until very tender, about 15 minutes.
10. Using a slotted spoon, transfer the bacon to a mini food processor.
11. Add the garlic and puree until smooth.
12. Arrange the baguette slices on a baking sheet and spread with half of the bacon puree.
13. Bake for about 8 minutes, or until lightly browned and crisp.
14. Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl.
15. Serve at once with the croutons.