Bacon and Potato Soup
This is a delicious homemade potato soup flavoured with bacon. Serve with warm bread and your favourite red wine.
Ingredients
Serves: 6
- 300g peeled, cubed potatoes
- 8 bacon rashers
- 1 large onion, diced
- 2 sticks celery, diced
- 1 large carrot, diced
- 200ml chicken stock
- 1 2/3 cups (420ml) full cream milk
- 1 cup (250g) sour cream (or Greek yoghurt)
- 1 pinch salt and fresh ground black pepper, to taste
- 1 tablespoon finely diced fresh parsley
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Place potatoes in a large saucepan and cover with water. Cover the saucepan and place over medium high heat then boil the potatoes until tender. Drain reserving 125ml cooking liquid.
- Roughly mash the potatoes in the saucepan, leaving some large chunks of potato for a 'rustic' consistency.
- Meanwhile; fry the bacon until crisp then remove to kitchen paper to drain.
- In the same frying pan saute onion, celery and carrots in bacon dripping until tender. Add to potatoes. Stir in reserved cooking liquid, chicken stock, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through; do not boil.
- Dice bacon and add to soup along with parsley.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (4)
Very easy to make and delicious! I found that 300g of potatoes was not enough and the soup was a bit watery. I added 3 large potatoes at the end, slightly mashed to thicken the soup and it was perfect! I also cooked the bacon with the vegetables instead of leaving aside and adding later, and it added more bacon flavour to the soup. My husband loved this soup and wants me to make it again. Looks like this recipe is a keeper in our house. - 08 Mar 2012 (Review from Allrecipes UK & Ireland)
Used different ingredients. Didn't have any celery so used leek - very tasty still - 03 Jan 2010 (Review from Allrecipes UK & Ireland)
used leek as well instead of celery, was really scrumptious - 24 Nov 2013 (Review from Allrecipes UK & Ireland)