Ingredients
6 thyme sprigs
6 slices bacon, coarsley chopped
1 bay leaf
salt and freshly ground pepper
2 teaspoon Olive Oil
4 thin-skinned med. potatoes, like Carola or Yukon Gold, skin on, sliced 3/4 in. thic
1/2 cup sour cream
2 tablespoon minced chives (optional)
Directions
Heat oven to 375 degrees. Toss potatoes in oil and 1/2 t. salt. Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes. Transfer to a pot with a tight-fitting lid. Pour 1c. boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5c. boiling water, cover tightly, and set aside for 1 hour. Remove bay leaf and thyme sprigs. Using a hand blender or working in batches in a blender, puree soup until smooth, adding more boiling water if mixture is too thick. Season with salt & pepper, keeping in mind that the bacon garnish will be salty. Just before serving, cook bacon in skillet over medium-low heat until crisp but not hard. Set aside, reserving fat. Reheat soup over low heat. Pour hot soup into bowls and gently place a dollop of sour cream on top. Spoon about 1/2tsp. bacon fat on top and sprinkle with bacon bits and chives, if using. Yields 6-8 servings. Rob Evans, Chef, Hugo’s Restaurant
