Description
Creamy potato and bacon soup emerges as a comforting classic from European kitchens. Hearty ingredients blend seamlessly, promising warmth and satisfaction for those seeking rich, soul-soothing flavors you’ll crave on chilly days.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) Russet potatoes, peeled and cubed
- 6 strips thick-cut bacon, chopped
- 1 large carrot, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, diced
Liquid and Cream Ingredients:
- 4 cups (946 milliliters) chicken broth
- 1 cup (237 milliliters) heavy cream
Seasoning and Thickening Ingredients:
- ¼ cup all-purpose flour
- 3 cloves garlic, minced
- ¼ teaspoon Italian seasoning
- Salt and pepper, to taste
Optional Garnishes:
- Chopped green onions
- Shredded cheese
- Extra bacon bits
Instructions
- Render bacon in a spacious cookware over medium heat until achieving a golden, crisp texture. Extract the bacon pieces, preserving the flavorful rendered fat within the vessel.
- Utilize the existing bacon fat to caramelize onions until translucent, then incorporate garlic, stirring vigorously to prevent scorching.
- Introduce diced potatoes into the aromatic mixture, coating them thoroughly with the sautéed vegetables. Cascade chicken broth over the ingredients, elevating the temperature to a vigorous boil before reducing to a gentle simmer.
- Allow potatoes to tenderize, approximately 15-20 minutes, monitoring their softness through occasional piercing with a fork.
- For enhanced creaminess, selectively puree a portion of the soup using an immersion blender or transferring sections to a standard blender. This technique creates a luxurious, velvety consistency while maintaining some textural integrity.
- Integrate heavy cream and reserved crispy bacon fragments, seasoning comprehensively with salt and pepper. Permit the soup to meld flavors during a brief additional simmering phase.
- Present the soup in warmed bowls, embellishing with extra bacon crumbles and freshly chopped parsley. Accompany with rustic bread or crackers for a satisfying culinary experience.
Notes
- Bacon Selection: Choose thick-cut bacon for more robust flavor and crispier texture that holds up well in the soup.
- Potato Variety: Use starchy potatoes like Russet or Yukon Gold for the best creamy consistency and smooth blending.
- Dietary Modifications: For a lighter version, substitute heavy cream with half-and-half or whole milk, and use turkey bacon for reduced fat content.
- Vegetarian Adaptation: Replace bacon with smoked paprika and liquid smoke to maintain a deep, smoky flavor profile without meat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg