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We hope you got insight from reading it, now let’s go back to potato & bacon soup recipe. To make potato & bacon soup you need 13 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to cook Potato & Bacon Soup:
- Provide 2 lb Idaho potatoes; peeled & medium dice
- Prepare 1 lb bacon; small dice
- Provide 1 carrot; peeled & medium dice
- Take 1 white onion; medium dice
- You need 1 stalk celery; medium dice
- Get 4 garlic cloves; creamed
- Provide 2 t herbes de provence
- Get 48 oz chicken stock
- You need 2 bay leaves
- Take 1 C heavy cream
- You need 1/2 C grated parmigiano reggiano
- Use as needed kosher salt & black pepper
- Provide as needed sour cream
Instructions to make Potato & Bacon Soup:
- Place chicken stock and bay leaves in a seperate saucepot. Bring to a boil. Reduce by 1/3.
- Slowly render bacon fat on medium-low heat until bacon is crispy. Remove bacon with a slotted spoon and pat dry between paper towels. Reserve.
- Add celery, carrots, and onions with a small pinch of salt and pepper. Sweat on medium-low heat until veggies begin to soften, about 5-8 minutes.
- Add potatoes. Season with herbes de provence, salt, and pepper. Cook for 4-5 minutes.
- Add garlic. Cook 1 minute.
- Heat heavy cream to a simmer in a seperate saucepot.
- Add chicken stock. Simmer until potatoes are tender, approximately 15 minutes.
- Remove bay leaves. Puree the soup in the pot with an immersion blender. (Puree 3/4 of the soup if you want some bite)
- Add heavy cream. Stir to combine.
- Add cheese slowly while whisking.
- Simmer 5 minutes. Do not boil. (If you want a thicker soup, a roux or slurry can be added)
- Add 3/4 of the bacon to the soup.
- Garnish with sour cream and bacon.
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- Horseradish, zucchini, green beans, creme fraiche, cayenne, crushed pepper flakes, cardamom, capers, swiss, gruyere, parmesean, romano, fontina, cumin, curry, fennel, marjoram, mint, ground mustard, jalapeño, poblano, habanero, peas, saffron, savory, shallots, white wine vinegar
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