Potato Bacon Soup
As we are reaching the end of what has been a very cold winter for most of us, I thought I would share this delicious soup as a farewell to this cold! This soup will leave you hanging for the next years’ winter to roll around – because who doesn’t love bacon and potato, right?
Just like many great soups, this is very easy to make and can be altered in any way you desire.
It makes a large enough batch to feed the whole family and be left with leftovers for the next day!
Ingredients
- 1 tbsp extra virgin olive oil
- 100g (6 rashers) streaky bacon, finely chopped
- 6 fresh marjoram sprigs (optional)
- 1 brown onion, chopped
- 1 leek, chopped (optional)
- 2 garlic cloves
- 1kg potatoes, peeled, cut in to small chunks
- 1 tbsp vegetable stock powder
- 2L (6 cups) water
- ¼ cup sour cream, plus extra to serve
- Cheese, grated (optional)
- Crusty bread, to serve
Method
- Heat the oil in a large pot or saucepan over medium heat. Add the bacon and cook, stirring, for 4-6 minutes, or until crisp.
- Add the marjoram (if using) and cook for a further minute. Transfer bacon and marjoram to a plate, set aside.
- Add the onion, leek (if using) and garlic to the pot/pan and cook, stirring for 4 minutes.
- Add the potato and cook, stirring, for a further 2 minutes.
- Add the stock powder and water. Bring to the boil and cook for 20 minutes, or until potato is tender.
Remove soup from heat and add the sour cream.
Use a stick blender to blend the soup until smooth. (If you would like, you can blend the bacon and marjoram with the potato mixture) Season with pepper.
Otherwise, sprinkle over bacon and marjoram and top with a dollop of sour cream. Drizzle with extra olive oil and season with pepper, if desired.
Serve with crusty bread and sprinkle with cheese.
From the mouth of babes
“This is very yummy”
“I love the taste of bacon”
“Potatooooo!”
That’s all from Miss Shanny in the kitchen until next month.
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