Bacon Potato Bisque
5 T butter
6 Yukon gold potatoes, cut into 1 inch pieces
1 med onion diced
4 gloves garlic diced
12 oz bacon, sliced and cut into pieces
1 box reduced sodium chicken broth
1 can diced tomatoes with garlic and onion
1/2 cup flour
1 cup whole milk
- Fry bacon in pieces until crisp in large dutch oven. Drain and reserve fat.
- Add 5 T butter, melt. Stir in 1/2 cup flour, stir and cook for 5 minutes. Add onion and garlic, cook until softened.
- Add chicken broth and tomatoes. Bring to boil. Add potatoes and bacon. Cook until potatoes are tender. Add milk. Heat and stir for 5 minutes. Serve with warm bread and enjoy!