[cho]

Originally Posted by TekDragon

Par boil potatoes in chicken/veg broth. You want them tender and just falling apart, not overboiled. Also, save some of that stock.

In a pan, fry bacon. Add onion, garlic. Fry until soft. Add potatoes. Do not drain bacon fat. That right there is flavour country. Add leftover stock that you saved, white wine, and fresh stock to top up.

In a separate pan you will make a rue. Half butter, half flour by weight. Melt butter in pan, add flour and stir until combined. You will want a light golden brown. Keep on stirring and use a spatula and a non stick pan. De glaze with white wine. Add to soup, simmer, enjoy.

i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted