Tomato, White Bean, Bacon Soup

Ingredients

• 0.3 pound bacon diced
• 2 cups onion chopped
• 2 cloves garlic minced
• 0.8 lb potatoes peeled chopped (recommend Yukon Gold)
• 6 cups tomatoes fresh whole with juice)* canned peeled chopped
• 2 cups chicken stock see 
• 1 Tbsp brown sugar dark
• 15 ounce beans white drained canned
• 8 servings salt and pepper to taste

Equipment

• frying pan
• paper towels
• pot
• blender
• slotted spoon
• immersion blender

Directions

1. Cook bacon: Cook bacon on medium heat in a large thick-bottomed pot (5 to 6 quart) until lightly browned and fat is rendered.
2. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.
3. Drain off all but 1 Tbsp of bacon fat.
4. Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft.
5. Add the minced garlic and cook a minute more.
6. Add the chopped peeled potatoes and cook a few minutes more.
7. Add the tomatoes and chicken broth. Bring to a boil, lower heat to maintain a simmer. Cover and cook until potatoes are cooked through, about 20 minutes (or longer).
8. Add beans, blend half the soup: Stir in the brown sugar.
9. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).
10. Add bacon to the soup and the rest of the beans.
11. Add salt and pepper to taste.
12. Serve with crusty bread.