Potato Bacon Soup.

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.

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While you’ve got that going, peel eight to 10 medium potatoes, and cut them into eighths.

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Add the broth to the pot (about four cups; I used vegetable broth), along with the potatoes, and bring to a gentle boil.

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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.

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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.

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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.

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Blend about four cups until smooth, and mix back into the pot.

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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.

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Serve with a bread-product (I went with a cheese bun), and shred some cheese into the soup (I went with farmer’s). Enjoy!

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2 comments

  1. This sounds so good! I am going to have to try it! I love soup, especially this time of year 🙂

    1. Thanks! Let me know how it turns out for you!

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