Recipe by Ambien.
Quite simple, not alot of work involved. Produces a wonderful soup full of flavour! I made this recipe a few weeks ago on a very cold day. As for preperation of the bacon, you can choose to cook it in the stock pot, leaving behind as much fat as possible for flavour, and add back after cooking of the rest of the soup, or do as I've suggested with the microwave. I suggested the microwave because making the bacon cripsy is much easier this way.
Top Review by wicked cook 46
I also did not when to add the sour cream so just omitted it. Nice flavour without and my soup was really thick but I did not use all the stock and might of added more potatoes or used bigger one so IMO did not need it. Made for PAC Fall 2009
- 1 -2 table spoons of minced garlic (depending on taste)
- 1 large onion (chopped finely)
- 500 g bacon, pieces or 6 -8 slices bacon, chopped coarsely
- 1 liter vegetable stock
- 300 ml thickened cream or 300 ml sour cream
- 3 bay leaves
- 7 -9 medium potatoes (peeled and sliced)
Directions See How It's Made
- Cook onion and garlic in a stock pot until onion is tender (medium heat suggested).
- Pour in vegetable stock. Add potatoes and bay leaves to the mix. Cook until potatoes are just tender.
- While waiting for potatoes to cook, Place bacon pieces on a microwave safe dish. Place into microwave and set timer for 2-3 minutes to crispen bacon. If you prefer your bacon still a bit crisper set time for a further 2-3 minutes.
- For a smooth soup, pour mixture into a food processor. Pulse a couple of times, then put onto a slow blend for 30 seconds. For a coarse soup, use a potatoe masher or hand blender to break up potatoes just a bit.Add bacon to soup just before serving.