The best part of this recipe, for me anyway, is that you can rough chop everything--thanks to my new hand blender I got for the holidays, everything will get blended together and no one will notice your lopsided chops of potatoes!
First I sauteed some onions with GOOD extra virgin olive oil for about 5-7 minutes
then I added two chopped carrots and let them simmer for an additional 5 minutes. I added in a teaspoon of cayenne pepper, a sprinkle of thyme + parsley, and a little salt and pepper.
I rough chopped 4 large Idaho potatoes, and added them to the pot. I poured in about 1/4 cup of dry white wine and let the potatoes absorb the flavor of the wine.
Once the wine is absorbed, I added 4 cups of chicken stock and a teaspoon of red pepper flakes. Let simmer for about 15 minutes, to allow the potatoes to suck in all the flavors.
Once the potatoes are cooked through, I added in some chopped freshly cooked bacon, about 6 slices. Chop up the remaining slices and reserve for garnish.
Then I removed the pot from the heat, used my hand blender and went to town.
If you don't have a hand blender you do batches by using a food processor. After the potatoes were the consistency that I wanted, I poured in two cups of half and half, and another cup of chicken stock. I mixed it all together and voila. A great soup!
I HIGHLY recommend serving this with a wallop of sour cream and a little sprinkle of some of that leftover chopped bacon. :) I hardly had any leftovers.