Bacon Potato Soup with Cream
It was once of those grey summer days – blazing sun for days and then all at once these dark clouds and thunderstorms take over for 24 hours. No fresh salads you are craving for then. All you want to do is just close the curtains, add an extra sneaky dash of cream to your soup and hide underneath a blanket with your goodie bowl in front of your telly. Sure you recognise yourself in this!
Love potato soups with bacon? Then also check out my potato bacon chowder with corn!
- 3,5 oz salted bacon (100 g), diced
- 3 cups chicken stock (720 ml), warm
- ⅓ cup cream (80 ml)
- 1 ⅓ lbs potatoes (600 g), diced
- 1 small onion
- 2 garlic cloves
- 1 tbsp unsalted butter
- 2 bay leaves
Peel the onion and garlic. Chop them finely. Add the unsalted butter to a large pan and place it over medium heat. Once the butter has melted, add the bay leaves and the chopped onion and garlic.
- Stir and cook for 3 minutes. Then add half of the diced potato.
- Stir and gently bake the potato in the butter for 3 minutes. Then add the diced bacon to the pan as well. Season with a little pinch of pepper. You can add extra salt right in the end of the recipe if necessary because the bacon is salty already.
- Bake the potatoes and bacon for 2 more minutes and then pour in the warm chicken stock.
Give all the ingredients a good stir, bring them to a rolling boil and then turn the heat low. Cover the pan and let the potatoes and bacon simmer for 20 minutes until the potato is tarting to fall apart. After that, add the cream an the rest of the diced potatoes.
Cook for another 4 to 6 minutes until the freshly added potatoes are almost tender. Check the seasoning of the potato soup and extra pepper or salt to taste if necessary. Scoop the soup into large bowls and serve hot.