Creamy Potato, Bacon, and Roasted Onion Soup

Recipe

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FIXED RECIPE

• 1 Pound Bacon
• 1 Red Onion
• 1 Yellow Onion
• 2 Leeks
• 6 Stalks of Celery
• 1/3 Cup Garlic
• 1 Gallon Chicken Stock
• 6 Idaho Potatoes
• 1 Pint Heavy Cream
• 1 Cup Parsley
• Lea & Perrins To Taste
• Tabasco To Taste
• Salt & Pepper To Taste

Procedure:  In a pot render the chopped bacon until cooked and add in all vegetables and caramelize.  After vegetables are done caramelizing add in chicken stock and bring to a boil.  Once boiling add in peeled diced potatoes and simmer until potatoes are cooked.  Using a hand blender puree half of the soup, be sure to leave it some what chunky.  Next add in the cream and adjust all seasonings.  Let simmer for 45-60 minutes longer on medium-low heat.  Serve warm and enjoy!