Yield:        Six(6) 8oz. Servings

1 oz.        Bacon – Diced ¼ inch (about 2 slices)
4 oz.        Butter
5 oz.        Yellow Onion – Diced ¼ inch (about ½ an onion)
10 oz.        Spring Garlic – White part only, washed and sliced (about 5 bulbs)
8 oz.        Yukon Gold Potatoes – Diced ½ inch (about 1 medium-sized potato)
1 quart        Chicken Stock (unsalted)
1 sprig        Parsley
1 sprig        Thyme
1 each        Bay Leaf
1 cup        Heavy Cream

Procedure:

In a medium-sized sauce pot, over low heat, combine the bacon and butter.
When the butter has melted, add the onions and garlic. Cover pot. Cook gently, stirring occasionally until soft. Add potatoes, chicken stock, and herbs. Bring to a boil.
Reduce heat to a simmer and cook until the potatoes are tender. Stir in heavy cream.
Remove herbs and place the soup in a blender and puree until smooth. Season with salt and pepper and garnish with chopped chives.
 

<-- BACK