Potato and Bacon Soup

Nothing really special, just good old potato soup with bacon. Adapted from Bitchin’ Camero Blog.

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1/4 lb (4 slices) thick cut pepper bacon, cooked until crisp and chopped
2 tbsp. bacon drippings
1/2 large onion, chopped
2 cloves garlic, minced
2 lb. russet  potatoes, peeled and cut in 1-inch cubes
2 cups chicken stock
1/3 cup heavy cream
Salt and pepper to taste

Cook bacon using preferred method until crisp. Allow to cool and chop or crumble into small pieces.  Reserve several tablespoons of drippings.

Place a large soup pot or heavy casserole over medium heat.  Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent.  Add garlic and cook another 2 minutes, stirring often.

Add potatoes and cook, stirring occasionally for a few minutes. Add enough stock to just cover potatoes.  Reduce heat, cover and simmer for approximately 15 – 20 minutes or until potatoes are fork-tender.

Mash potatoes roughly with a potato masher.  Scoop out about half of the remaining mixture and puree in a blender.

Add heavy cream. Stir to combine well. Taste for seasoning. Serve hot. Garnish with additional crumbled bacon and some green onions.

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