Ingredients

• 4 slices Bacon
• 1 cup finely minced Onions
• 1 cup chopped Apple , a softer variety like Gala or Jazz
• 1 Tbsp Sherry Vinegar
• 2 cups Broth , such as chicken
• 1/2 cup Cream
• 1 cup Potato Flakes
• 1 tsp Honey
• 1 tsp Salt
• Optional toppings: Bleu Cheese Crumbles, Bacon, Chives and Caramelized Nuts

Instructions

1. In a medium soup pot over medium heat, brown the bacon. Once the bacon is cooked through and crispy, remove and reserve as a garnish, leaving the rendered fat in the pot.
2. Add the onions and apple, stirring intermittently, allowing the onions and apple to caramelize. Cook for 4-6 minutes, until the onions begin to brown and stick to the bottom.
3. Deglaze the pan with the sherry vinegar, using a wooden spoon to scrape any delicious brown bits from the bottom of the pan while also cooking off the bite of the vinegar, for about 3 minutes.
4. Add broth and bring the mixture to a boil. Once you’ve reached a boil, turn down to a simmer and add the rest of the ingredients, using a whisk to ensure there are no lumps.
5. Remove from the heat and serve. Enjoy!