Feeds at least 6 people

Ingredients

• 1 cup peeled garlic cloves
• 1# sliced bacon
• 1 head of fennel diced
• 3 vidalia onions- diced
• 64 oz Chicken Stock
• 4-5 peeled and diced idaho potatoes
• Salt and Pepper to taste
• 1 cup light cream

Method

• Cook sliced bacon pieces in a warm pan until all of the fat is rendered and the bacon is crispy.
  • when you cut bacon, it is much easier when the bacon is partially frozen. Bacon should be cut into little match sticks.
  • if you are a vegan of a vegetarian- do not use bacon- sub olive oil and sub vegetable broth for Chicken stock.
• Once the bacon is crispy- remove half of the bacon fat and save for another dish.
• Add the garlic cloves and sauté till golden brown.
• Add fennel and onions and sauté until brown.
• Add chicken broth and bring the mixture to a boil.
• Add diced potatoes and cook the entire mixture until all of the vegetables are tender.
• At this point- you can either add the cream, bring to a boil and then season with salt and pepper and serve.
• This will be the heart soup.
• Or you can use a blender to make the soup smooth.

*Note- when using a blender for this, fill the container 1/2 way and place the cover on top of the blender. Place a cooking towel over the top to prevent a bad explosion.

• Put blender on low and blend until smooth.
• Repeat the process until the entire mixture is silky smooth!
• Add cream, salt and pepper.
• Heat again and serve with hearty bread and a bottle of Sancerre!