My Favorite Potato Soup Recipe with Bacon!
Hello there friends, today I'm going to show you how to make my favorite Potato Soup. Perfect for a cold or even hot day! I love putting a little corn salsa in the middle of all my potato soups to give them a wonderful, and delicious texture!
Recipe Video
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.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Thank you for your inspiring videos! One question though, what brand are the large pots with the one main handle?
Thank you again!!