Parmesan Potato Soup with Bacon

DSC_9465 (1600x1060)This turned out pretty well.  The bacon made that a foregone conclusion but the Parmesan was an experiment gone good.  I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender.  The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table.  There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos.  Seasonings include dried thyme, oregano, fresh ground black pepper and salt.  I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.DSC_9462 (1600x1060)Since I am  lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce.  It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.