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Start by boiling your potatoes in salted water, which should take about 15 minutes.
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While the potatoes are boiling, start on the base of the soup.
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In a heavy bottom pan over medium high heat, brown the bacon until crispy.
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Remove the bacon pieces and put on a paper towel lined plate, reserving them for the garnish.
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To the rendered bacon fat, add in the onion and garlic.
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Cook for about 2 minutes, until it becomes slightly translucent.
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Add in the chicken broth, then reduce to medium heat (make sure to scrape up any bacon residue from the bottom of the pan)
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Reduce the chicken broth/onion mixture for 5-6 minutes, until it's about 1/4 of the original amount.