How to Make Perfect Potato & Bacon Soup family's new favorite!

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Potato, annual plant in the nightshade family, grown for its starchy edible tubers. The potato is native to the Peruvian-Bolivian Andes and is one of the world's main food crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour.

You need to prepare Idaho potatoes; peeled & medium dice.
Provide bacon; small dice.
You need carrot; peeled & medium dice.
Prepare white onion; medium dice.
You need to prepare celery; medium dice.
Prepare garlic cloves; creamed.
You need to prepare herbes de provence.
Use chicken stock.
Provide bay leaves.
Provide heavy cream.
Prepare grated parmigiano reggiano.
Prepare kosher salt & black pepper.
Provide sour cream.

Short Tips:

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Place chicken stock and bay leaves in a seperate saucepot. Bring to a boil. Reduce by 1/3..
Slowly render bacon fat on medium-low heat until bacon is crispy. Remove bacon with a slotted spoon and pat dry between paper towels. Reserve..
Add celery, carrots, and onions with a small pinch of salt and pepper. Sweat on medium-low heat until veggies begin to soften, about 5-8 minutes..
Add potatoes. Season with herbes de provence, salt, and pepper. Cook for 4-5 minutes..
Add garlic. Cook 1 minute..
Heat heavy cream to a simmer in a seperate saucepot..
Add chicken stock. Simmer until potatoes are tender, approximately 15 minutes..
Remove bay leaves. Puree the soup in the pot with an immersion blender. (Puree 3/4 of the soup if you want some bite).
Add heavy cream. Stir to combine..
Add cheese slowly while whisking..
Simmer 5 minutes. Do not boil. (If you want a thicker soup, a roux or slurry can be added).
Add 3/4 of the bacon to the soup..
Garnish with sour cream and bacon..
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