Creamy Potato Soup with Bacon

Pigs Under a Blanket


““Bacon is something that my family is obsessed with - we use it in so many recipes! And Kayem Brand, based right here in Chelsea, Massachusetts has new small-batch bacon that is a game changer!””


8 Sliced Kayem Double Smoked Small Batch Bacon (Cooked On Baking Sheet)

4 Kayem Old Type Franks, Boiled

1 Package Frozen Puff Pastry

1/4 Cup All Purpose Flour

3/4 Cup Gruyere Cheese, Freshly Grated

8 Asparagus Spears Trimmed And Blanched

1 Egg

2 Tbsp Heavy Cream

1 1/2 Tbsp Everything Bagel Seasoning

  • Preheat 375
  • Line bacon sheet with parchment paper
  • Lightly flour work surface & unfold puffed pastry sheets (2-sheets per pack)
  • Gently roll out sheet cut in half
  • Create a rectangle out the square & sprinkle Gruyere on half of puffed pastry remembering to leave 1/2 inch border around it
  • Lay bacon, asparagus & frank on top of the cheese
  • Whisk the egg with heavy cream in a small bowl
  • "Pull up the covers" and fold over puffed pastry
  • Use fork prongs and gently press along the edge to create a seal
  • Brush top with the egg wash & sprinkle everything bagel seasoning on top
  • Bake for 15-20 minutes or until the puffed pastry rises and is golden brown
  • Serve warm and add a fried egg on top for a perfect brunch or light meal