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Potato Soup with Bacon and Mozzarella
A rich and creamy blended soup with the aroma of smoked bacon and stretchy mozzarella.
Ingredients
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COMPONENT to taste
- to taste
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Method
Dice the onion finely, crush the garlic with a knife and chop finely. Cut the potatoes into small cubes, and the bacon into small pieces.
Fry the bacon over medium heat without oil until crispy. Remove the bacon, and sauté the onion and garlic in the remaining rendered fat until translucent.
Add the potatoes and one-third of the crispy bacon, stir well. Pour in the broth and cook until the potatoes are tender.
Blend the soup with an immersion blender until smooth and creamy. Pour in the heavy cream, add the grated mozzarella, season with salt and pepper. Heat, stirring constantly, until the cheese melts. Ladle into bowls and garnish with the remaining crispy bacon.
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