Creamy Potato Soup with Bacon Vinaigrette

For the Soup

• 1 tablespoon butter
• 1 large onion diced
• 1 large carrot diced
• 1 rib celery diced
• 3 cloves garlic diced
• 1 sprig rosemary chopped
• 1 teaspoon salt
• 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes
• 7 cups chicken stock or water
• 1 cup low fat sour cream
• salt and pepper to taste

For vinaigrette

• 4 pieces thick cut bacon
• 3 green onions finely sliced
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil
• pinch salt

1. Add butter to large pot on medium high heat and melt
2. Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.
3. Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes
4. Turn off heat, add sour cream and puree in blender or with immersion blender
5. To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.
6. To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.