There was no better meal to enjoy on this very cold winter night than this delicious and comforting potato bacon soup.
My recipe is quite a bit different than many other recipes on the internet as I add carrots and corn to mine. In addition, I reduce the heavy cream by a lot. This soup is already so thick and creamy, there is just no need for the extra cream!
Hope you give this a try and enjoy.
Potato Bacon Soup
6
servings20
minutes30
minutesIngredients
1 standard package of bacon, 3/4 lb, chopped
2 celery stalks, chopped
1 onion, chopped
1 small carrot, chopped
1/2 tsp red pepper flakes
3 garlic cloves, pressed
1/4 cup flour
8 average gold potatoes, chopped (about 2.5 lbs)
4 cups chicken stock
1/3 cup heavy cream
1/2 cup frozen corn kernels
Salt and pepper to taste
- Optional Garnishes:
Sliced jalapenos, green onions, grated Cheddar cheese
Directions
- Cook bacon in a Dutch oven or a heavy-bottom stock pot over medium-high heat until crisp, stirring frequently to avoid scorching. Remove the bacon with a slotted spoon to a paper towel lined plate. Set aside. Drain some of the bacon fat leaving 1/4 cup of bacon fat in the pot for cooking vegetables.
- Add onions, carrot, celery and red pepper flakes. Cook for about 5 minutes until softened. Sprinkle flour over the veggies and cook for 2 minutes stirring constantly, to cook off the raw flour taste. Add garlic and cook for just under 30 seconds until fragrant. Very slowly pour in the chicken stock and stir vigorously. Add half reserved bacon. Bring the soup to simmer, cover and cook maintaining a gentle simmer for about 25-30 minutes until potatoes are fall apart tender.
- Transfer 1/2 of the soup to a blender and puree. Return back to the pot, add cream and corn. Stir and adjust for seasoning (add more salt and pepper as needed.) Serve garnished with the remaining bacon we set aside, as well as garnishes of choice.
