ROASTED POTATO SOUP WITH SOUR CREAM AND BACON

ROASTED POTATO SOUP WITH SOUR CREAM AND BACON image

Number Of Ingredients 8

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4 thin-skinned medium potatoes, like Yukon Gold or Carola, skin on, sliced ¾-inch thick
2 teaspoons olive oil
Salt and freshly ground black pepper
1 bay leaf
6 thyme sprigs
6 slices bacon, coarsely chopped
½ cup sour cream
2 tablespoons minced chives

Steps:

1. Heat oven to 375 degrees. Toss potatoes in oil and ½ teaspoon 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 1 cup boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5 cups 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, purée soup until smooth, adding more boiling water if mixture is too thick. Season with salt and pepper, keeping in mind that the bacon garnish will be salty. 2. 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. 3. Pour hot soup into bowls and gently place a dollop of sour cream on top. Spoon about ½ teaspoon bacon fat on top and sprinkle with bacon bits and chives, if using.