APLK: Creamy Potato and Bacon Soup

Recipe and images by recipe contributor, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Ingredients:

1 to 1 1/2 pounds Yukon Potatoes (peeled, halved and thinly sliced)     

2 quarts water 

3 slices bacon  

1 cup onion, diced

2 teaspoons kosher salt

3 tablespoons unsalted butter 

1/2 cup cream

Instructions:

Place water and bacon into a large pot. Bring to a boil over high heat. Once the water is boiling, add the salt to the pot.

Add the potatoes and onions to the pot, reduce the heat to a simmer and cover. Continue to simmer for 30-45 minutes.

Once the potatoes are tender and easily break with a fork, remove the bacon and stir in the butter. Once the butter is melted and incorporated into soup, add the cream. Warm through. Serve warm with crusty bread and brie.