Potato & Bacon Soup

 

Potato & Bacon Soup

Ingredients
  

Makes 8 to 10 Servings

    For the Soup:

    • ½ pound Bacon chopped
    • 3 large Onions chopped
    • 1 stalk Celery finely diced
    • 2 cups Leeks chopped
    • 5 large Baking or Yukon Gold Potatoes, peeled and cut into chunks
    • 2 tablespoons Fresh Thyme & Sage chopped
    • 10 Garlic bulbs
    • 8 cups Chicken Stock or whatever you need to cover the vegetables
    • 1 cup Heavy Cream
    • Salt and Freshly Ground Pepper to taste

    For the Potato and Corn “Salsa”

    • Olive Oil
    • 1 cup Onion dice fairly small
    • 2 cups Yukon Potatoes cut into medium to small dice, poached in water first
    • 2 cups Corn
    • 2 tablespoons Fresh Herbs, sage, rosemary or thyme chopped
    • Salt and Pepper to taste

    Instructions
     

    For the Soup:

    • In a soup kettle, heat the bacon and cook for 5 minutes to release some the fat, add onions and sauté for 3 to 4 minutes or until light golden brown.  Add the celery, leeks, potatoes, fresh herbs, garlic cloves and chicken stock.  Cook for 45 minutes or until all vegetables potatoes are very soft.  Add the cream and insert a hand blender into the soup kettle and puree and process until very smooth.  Adjust salt and pepper.

    For the Potato and Corn “Salsa”

    • In the meantime in a frying pan, heat some olive oil and when hot add the onion and cook until light golden brown add corn and potatoes, cook for a few minutes and adjust seasoning with salt and pepper. 
    • Add the potatoes and corn to the creamy soup, and Decorate with bacon bits as the chef did in the video.

    Notes

    For the Woll Non-Stick Fry Pan:  click here