Potato, Bacon & Spinach with Roasted Garlic

Ingredients

12 oz. bacon, julienne
7 lbs. potatoes, peeled and quartered
1 tsp. Roasted Garlic Base
2 Tbsp. parsley, chopped
1 tsp. thyme
2 bay leaves
2 medium onions, rough chopped
2 ribs celery, rough chopped
2 carrots, rough chopped
2 Tbsp. olive oil
8 oz. flour
10 oz. spinach, chopped
1 quart heavy cream
5 quarts prepared Chicken Base of your choice

Instructions

(yields 2+ gallons)

Heat olive oil and sauté the vegetables until tender. Add bay leaves, thyme, parsley, prepared Chicken Bases, No Added MSG Roasted Garlic Base and potatoes. Bring to a boil and simmer until potatoes are tender. In another pan, sauté the bacon until crisp. Remove the bacon and reserve for later use. Add the flour to the bacon fat and make a blond roux. Add to the potato pot and mix well. Remove the bay leaves, add the spinach, and puree the potato and vegetable mixture until smooth. Add the crisped bacon and heavy cream.