Potato Bacon Parmesan Soup

Years ago I often ate this delicious potato soup at a little coffee shop I frequented for lunch. I tried to get the owner to tell me the recipe, but she wouldn't budge. I loved that darn soup and decided I had to know how to make it. It only had a few ingredients, and I knew it couldn't be too complex. So, I took to the kitchen and experimented until I came up with this version. Truth be told, I actually like mine a teensy bit better! It's very simple, but I tell you, it is SO, so good:

Potato Parmesan Soup
8-10 medium potatoes, peeled and chunked
1/4 c. chopped green scallions
1 quart + 1/2 pint (2-1/2 pints)heavy cream
2 c. grated fresh Parmesan cheese
1-1/2 cloves minced garlic
8 slices good quality smoked bacon, fried crisp, drained and crumbled
salt and pepper to taste

With the potatoes just covered with water, boil them for about 12 minutes, or until they easily break with a fork, and you can softly bite into them. Once they are done, drain most of the water off, and take a potato masher to them. Mash most of the potatoes, but leave some whole to give the soup some substance. Also add the chopped scallions at this time:





Bring the soup back to the stove on a medium-low heat. Add in the garlic and all of the heavy cream to the potatoes. Simmer for about 30 minutes, or until scallions are tender. Add in the Parmesan cheese and a generous amount of salt, checking the taste as you go.



Add in a sprinkling of black pepper and the drained, crumbled bacon. Stir well and simmer for another 15 minutes on low.



I usually serve this with garlic toast and a big green salad. Guys seem to love this one too!