0.5 pound double bacon smoked cut into small pieces
2 bay leaves
19 ounce .5 can cannellini beans drained and rinsed canned
1 cup celery diced
2 cups chicken stock see
1 handful parsley chopped
4 cloves garlic chopped
1 cup heavy cream
1 cup milk
1 cup onion diced
1 large russet grated peeled
4 servings salt and pepper to taste
2 teaspoons thyme leaves chopped
0.3 cup white wine
1 large yukon gold boiling peeled cut into bite sized pieces
Equipment
food processor
sauce pan
Directions
Cook the bacon in a large sauce pan until the fat renders and the bacon starts to get crisp, about 7-10 minutes.
Add the onion and celery and saute until tender, about 7-10 minutes.
Add the garlic and saute until fragrant, about a minutes.Puree half of the beans in a food processor with some of the chicken stock.
Add the white wine, cream, milk, chicken stock, bacon, beans, potatoes, thyme and bay leaves and bring to a boil.Reduce the heat and simmer until the grated potato has dissolved and the diced potato is tender, about 30-40 minutes.Season with salt and pepper, mix in the cream and parsley and remove from heat.
