Description
Indulge in the ultimate comfort food with our creamy potato soup with bacon recipe. Learn how to make this delicious and hearty soup today!
Ingredients
- – 6 strips beef bacon (150 g)
- – 1/2 medium onion, chopped finely
- – 2 sticks celery, chopped finely
- – 1 large carrot, peeled & chopped finely
- – 1/4 cup flour (30 g)
- – 2 cloves garlic, minced
- – 1/4 teaspoon (1 ml) Italian seasoning
- – 4 cups chicken broth or stock (960 ml)
- – 1 cup heavy/whipping cream (240 ml)
- – 2 pounds Russet potatoes, peeled & diced (900 g)
- – Seasoning salt & pepper or Tony’s Seasoning to taste
Instructions
- Place the beef bacon in a large pot over medium-high flame. Fry until it becomes crispy, which should take around 10 minutes.
- Once crisp, move the bacon to a plate lined with a paper towel, leaving the bacon drippings in the pot.
- Add the chopped onions, celery, and carrots into the pot, and cook them for 5-7 minutes until they soften.
- Incorporate the flour, minced garlic, and Italian herbs, cooking for roughly a minute while stirring continuously.
- Pour in the chicken stock, making sure to dissolve the flour and scrape up any browned bits stuck to the bottom of the pot.
- Include the cream, diced potatoes, and most of the bacon, reserving a portion for topping the soup bowls later. Turn the heat up to high and bring the mixture to a boil. Once boiling, lower the heat to maintain a gentle boil.
- Simmer with the lid slightly ajar until the potatoes are very tender, about 20-25 minutes, stirring occasionally. The soup will thicken as it cooks.
- Adjust the flavor with seasoning salt and pepper as required. Top each bowl with the reserved bacon pieces before serving.
Notes
- For a lighter option, consider using turkey bacon instead of beef bacon.
- To make this soup vegetarian-friendly, swap chicken broth for vegetable broth.
- Enhance the flavor and nutrition by adding vegetables like corn or peas.