Bacon and Potato Soup
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
directions
- In your soup pot, saute the onion and bacon on medium heat until the onion is soft and the bacon is becoming crispy.
- Drain off excess fat, if necessary, leaving 2 T. behind.
- Add carrots and celery and saute for 2 minutes on medium heat.
- If using, add flour and stir to coat vegetables.
- Turn heat to medium high for 1 minute then add 1 cup of stock, stirring to get brown bits off bottom of pan.
- Add the rest of the stock and potatoes and bring to a boil.
- When potatoes are soft, add milk/cream and heat until the soup is warm again.
- If desired, use a potato masher to break down the potatoes to your desired texture or simply continue to cook until the soup is as thick as you like.
- If using, add cajun seasoning.
- Add salt and pepper to taste.
- Before serving add chopped parsley.
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Reviews
-
This is a really great soup. Unfortunately, mine didn't turn out as well as it should have. I ended up using bland deli bacon and an organic vegetable stock that lacked flavour. I omitted the celery and only used a handful of green onion. I made mine in the crock pot with great success. I followed the recipe pretty much as written for steps 1 - 3. Then I skipped step 4 as I was not adding the flour at this time. I threw the potatoes and almost all of the stock in the crock pot on low while I worked on the bacon and carrots. Then I picked back up the recipe at step 5. After that, I dumped what was in the frying pan into the crock pot. I cooked it on low for 5 hours. Then I mashed the potatoes and carrots in the pot. (I think a blender would be great here.) After mashing, I added in about 3 cups of frozen corn that I boiled on the stove. As I added the corn, I also added the milk. About half an hour before it was to be done, I stirred in 2 tbsp flour that was mixed into 1/2 cup of milk. Next time, I would leave it on low for at least 8 hours. Although, I think 10 would be better. This was a tasty soup. I can't wait to make it again with better products!
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This is so much better than the sum of its parts. I used a little more than 1 cup of each bacon and onion and omitted the celery and flour. It took my bacon quite some time to brown, but it was worth it. I cut my potatoes quite small and used skim milk which, with the fat from the bacon, worked just fine. I did use cajun seasoning, but probably closer to 1/2 tbsp. With thick french bread this was a wonderful soup on a cold rainy day. It was kind of thin because I chose not to puree it, though I mashed it a little. Really wonderful flavor and one I'd make again. Thanks grrlee!
RECIPE SUBMITTED BY
LeeDelaino
United States