It’s Christmas Eve, and it’s cold. Really cold. Twenty-six degrees below Celsius cold. While this is hardly surprising for Alberta, it’s certainly still unpleasant. So, I figured a hearty, stick-to-your-ribs dinner would be welcome for the darling wife and I. Enter potato bacon soup.
It’s a pretty simple recipe, using potatoes (really?), bacon (no way!), celery, onion, broth of your choosing, cream, and dill.
Start by chopping up celery and onion (two stalks and one-quarter, respectively), and sautéing them in some oil/butter (I used coconut oil) until they’re slightly soft. Because I’m
lazy a fan of convenience, I sautéd everything in the pot.
While you’ve got that going, peel eight to 10 medium potatoes, and cut them into eighths.
Add the broth to the pot (about four cups; I used vegetable broth), along with the potatoes, and bring to a gentle boil.
Meanwhile, start cooking your bacon. I used four slices of thick peppered bacon. Fry it until it’s a tad crispy, as it will soften up a bit when it’s added to the soup.
When the potatoes are soft, turn off the burner and remove the pot from the heat. Let it cool for a bit, then mash the contents with a potato ricer. Give everything a good stir.
Remove about a cup of the contents from the pot, and slowly add a cup of cream to what you’ve removed, stirring as you do so; this will prevent the cream from spoiling. Add this to the pot, and mix. Do this twice.
Blend about four cups until smooth, and mix back into the pot.
Crumble the bacon into the pot, add your dill (to taste), and return the pot to the burner. Heat the soup to your preferred temperature for serving.
Serve with a bread-product (I went with a cheese bun), and shred some cheese into the soup (I went with farmer’s). Enjoy!