Potato Soup

Lately, I have been eating more potatoes, after years of avoiding them.   I think the reason is that there are so many good types and so many good recipes.   It is also nice to eat a carb that has not been processed.  

I made this great soup last week --- very very simple recipe and absolutely delicious.

Tip:  I buy a pound of bacon, then separate the strips into packages of 3-4 slices and freeze.  Then I have just the right amount for numerous recipes or breakfast for one or two.  

Potato Soup

Ingredients
2 Tbsp. olive oil
3-4 slices of bacon
1 large yellow onion
10 or so medium red potatoes
Sel gris
Freshly ground pepper
1/4 cup cream




Instructions
Heat a dutch oven or soup pot on medium heat.
When the edge is hot to the touch, add olive oil.
Let the oil heat up.
Meanwhile, cut the bacon into lardons (half inch pieces).
Add bacon to the pot and stir occassionally with a wooden spoon.
Meanwhile, cut up the onion into quarters and slice fairly thinly.
Add onion to the pot and saute, stirring now and then.
Meanwhile, slice the potatoes (about 1/4 thick), but don't peel.
Add the potatoes, 1 tsp salt, pepper, and cold water to cover.
Bring to a boil, and then turn down and simmer until the vegetables are mushy (about 30 minutes).  
Turn the heat off, add the cream, check seasoning and adjust, stir, and serve.