Potato Bacon Soup
Creamy, hearty potato soup loaded with crispy bacon and a rich herb cream base.
Ingredients
- 1 lb bacon, chopped
- 8 potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 1 cup flour
- 1 teaspoon dried herbs
- 1 cup heavy cream
- 3 tablespoons butter
- 1 litre chicken stock
Special Tools
- Dutch oven or large pot
- Blender or immersion blender
Directions
Starting off
In a Dutch oven, cook the bacon over medium heat until crisp. Remove the it and set aside.
Build the base
Cook the onion in the left over fat until translucent, about 5 minutes. Add the garlic and cook for 1–2 minutes. Add the cubed potatoes and toss to coat, sautéing for 3–4 minutes.
Simmer the potatoes
Return the bacon to the pot and add enough chicken stock to just cover the potatoes. Cover and simmer until the potatoes are tender.
Make the cream base
In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Slowly whisk in the heavy cream and dried herbs. Bring to a boil and cook until thickened, stirring constantly.
Combine and finish
Stir the cream mixture into the potato soup. Purée about half the soup and return it to the pot. Stir well and salt to taste.
Notes
- Blending only part of the soup keeps a creamy but chunky texture.
- Add extra stock if the soup becomes too thick.
- Taste before serving and adjust salt and pepper as needed.