Bacon Potato Soup

5 strips bacon
1 onion, chopped
2 pounds potatoes, peeled and cubed
4 cups chicken broth
3 cloves garlic, peeled
3 bay leaves
2 teaspoon dried parsley
1 cup whole milk
Salt and pepper, to taste

In a large stockpot, cook the bacon. Remove the cooked strips and place them on plate covered with a paper towel. Do not drain the grease.

Add the onion and saute until semi-translucent.

Add the potatoes, chicken broth, garlic, bay leaves and parsley.

Crumble the bacon and add about 3/4 of it to the soup.

Cook, covered, over medium heat until potatoes are tender, about 20-30 minutes.

Remove the bay leaves. Add the milk. Using an immersion blender, blend the soup until smooth. (If you don’t have an immersion blender, use a regular one and puree the soup in batches.) Season with salt and pepper.

Use the rest of the bacon as garnish.

Yields about 4 servings.