Sunday, May 5, 2013

Bacon Potato Bisque

Bacon Potato Bisque

This was a hit today!   Creamy potato and bacon bisque with an savory addition of tomatoes.  The tomatoes made it extra creamy and rich.  LOVED it!

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
  1. Fry bacon in pieces until crisp in large dutch oven.  Drain and reserve fat.
  2. Add 5 T butter, melt.  Stir in 1/2 cup flour, stir and cook for 5 minutes.  Add onion and garlic, cook until softened. 
  3. 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!

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