Potato soup in shot glasses
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This silky creamy potato soup, served in small shot glasses, is a simple yet impressive appetizer to offer to guests while they wait for the main course. Leeks and fried bacon add a special flavor to this soup. Cook it in the bacon fat and serve, topping each serving with crispy bacon bits.
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Recipe:
Fry 4 slices bacon in a skillet until crisp. Remove, reserving the rendered fat in the skillet. Add 2 tablespoons butter and melt over medium heat. Add 1 sliced leek and 1 sliced, peeled red potato. Cook until the leek is softened, about 5 minutes. Add 2 cups chicken broth and 1 cup heavy cream. Simmer until the potatoes are tender, about 15 minutes, then blend in a blender in batches until smooth. Serve the soup in small shot glasses; chop the bacon and sprinkle it on top of each serving.
Recipes with similar ingredients: red potatoes, leeks, cream, bacon
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