potato bacon soup
Bacon and potatoes,how could you not love that combination!! :)
prep time
45 Min
cook time
40 Min
method
Stove Top
yield
12- maybe more!
Ingredients
- 8 large potatoes, bakers,peeled and cubed
- 1 medium onion,diced
- 3 cloves garlic,minced
- 2 medium bay leaves, dried
- 5 cups chicken broth,or enough to cover the potatoes
- 1 cup heavy cream
- 3 tablespoons parsley, italian,chopped(fresh if you can)
- 1 tablespoon tarragon,chopped(fresh if you can)
- 1 pound bacon,cooked crispy(reserve 1/4 cup of bacon fat)
- 1/4 cup all purpose flour
- 3 tablespoons butter
- 1 pinch salt and pepper,or to taste
- 2 tablespoons chives,for garnish,optional
- 4 ounces cheddar cheese, shredded for garnish,optional
- 3 stalks celery,diced
How To Make potato bacon soup
-
Step 1Begin by cooking the diced bacon in your soup pot then removing the bacon to paper towels to drain the excess fat. Leave 1/4 cup of fat in the pot. -
Step 2Add the onions and garlic,saute until just golden brown,add the potatoes and celery,toss to coat evenly. Saute for 5-10 minutes more,add the bay leaves,salt and pepper. Cover with the chicken broth.
-
Step 3While the potatoes are cooking,in a separate pan melt the butter and whisk in the flour to create a roux,add the heavy cream,cook on low for 2-3 minutes.
-
Step 4Add the cream mixture to the potatoes and stir in well. Continue to cook on medium/low for 20-25 minutes. When the soup is done remove from heat and ladle about half into your food processor and blend until smooth. You should remove the bay leaves before doing this step! Combine the two together and add the crispy bacon. Serve immediately with some crispy crumbled bacon as a garnish or perhaps some fresh chopped dill,enjoy!! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes