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Potato Soup

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Source: From the test labs of SomethingEdible.com

Servings: Serves about four.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 oz fresh side fine dice (About 1/4 cup. 3 strips of bacon will work too)

1/2 sweet yellow onion fine dice (get the biggest onion you can find or use all of a smaller one).

2 tsps Kosher salt

1/2 tsp black pepper

5 Yukon Gold Potatoes Medium-sized ones, peeled and cut to a 1/2 inch dice.

12 fluid oz water (You might not need it all. Just use enough to cover the spuds.)

1 tsp Balsamic vinegar

1/4 cup heavy cream

1 Tbsp butter

1/2 cup milk (1/4 cup initially, and then another 1/4 cup later to adjust thickness)

Instructions:

In a medium pot, over medium to medium-low heat, render the fat out of the lardons of fresh side. Continue until the fat cubes are golden brown (about 10 minutes). Add diced onion, salt and pepper and continue to sweat on medium-low for 5-7 minutes or until the onions begin to just caramelize. Add the potato dice and raise the heat to medium. Cook for 10 minutes while stirring every minute or to ensure that nothing burns.

Next, add enough water to just cover the potatoes and bring to boil over medium heat. Continue to simmer over medium-low for about 5-7 minutes or until potatoes are not quite completely fork-tender. Hit with a potato masher to desired lumpage and stir in vinegar, cream, butter and 1/4 cup milk. Finish to desired consistency with the additional milk before serving and tweak the salt and pepper if necessary.

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