Potato cream soup with bacon and corn

Creamy potato soup with bacon and corn - a warm hug in a bowl

When it comes to comfort food, nothing compares to a creamy potato soup, with a velvety texture and enticing aromas. This simple yet sophisticated recipe transforms ordinary ingredients into an unforgettable culinary experience. Plus, the addition of crispy bacon and sweet corn brings an extra burst of flavor and a wonderful contrast of textures. Whether you're preparing for a family dinner or want to impress guests, this recipe is sure to become a favorite!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
- 4 large potatoes (approximately 800g)
- 1 liter of milk
- 250 ml water
- 150 g bacon (approximately 5-6 slices)
- 50 ml cooking cream
- 2 cobs of cooked corn
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- 2 sprigs of fresh parsley, chopped
- 2 sprigs of thyme (optional)

A brief history of the recipe
Creamy potato soup is a dish rooted in the culinary traditions of many cultures, often associated with comfort and the warmth of home. It has evolved over the years, adding various ingredients based on preferences and availability. The combination with bacon and corn is one of the most appreciated variations, offering a delicious contrast between creamy and crunchy.

Step-by-step preparation:
1. Preparing the ingredients: Start by peeling the potatoes. Wash them well under cold water, then cut them into small cubes. This will help them cook evenly and quickly.

2. Boiling the potatoes: In a large pot, add the potato cubes, milk, water, and a little salt. Place the pot over medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for about 20 minutes or until the potatoes are very soft.

3. Adding the cream: Once the potatoes are cooked, remove the pot from the heat. Add the cooking cream and blend everything with an immersion blender or in a regular blender. Achieve a smooth and velvety cream. If you prefer a thinner soup, you can add a little more milk or water.

4. Seasoning the soup: Taste the soup and add salt, pepper, and nutmeg to your liking. Nutmeg adds a warm and comforting flavor, perfect for this soup.

5. Preparing the corn: If using corn from cobs, cut the kernels off the cob. These will add a sweet taste and a pleasant texture to the soup. Stir them into the soup.

6. Preparing the bacon: In a separate pan, fry the bacon until crispy. Once done, remove it to a paper towel to absorb excess fat, then chop it finely. This will provide a wonderful crunchy contrast to your soup.

7. Serving: Pour the creamy soup into bowls, sprinkle the fried bacon on top, and add a little chopped fresh parsley for a touch of color. If you like, you can also add a few thyme leaves for extra flavor.

Practical tips:
- Calories and nutrients: This soup is rich in carbohydrates from the potatoes, and the bacon adds protein. A serving contains approximately 350 calories, but you can reduce this number by using skim milk and light cream.
- Variations: You can add extra vegetables, such as carrots or celery, to enrich the soup. Also, if you prefer a vegetarian version, you can omit the bacon and use olive oil for a lighter taste.
- Serving: This soup pairs perfectly with a slice of toasted bread or garlic croutons. A fresh green salad on the side will complete the meal.

Frequently asked questions:
- Can I use other types of milk?: Yes, you can use plant-based milk (almond, soy, or oat) for a lactose-free version.
- What can I do if I don’t have a blender?: You can use a potato masher to achieve a more rustic texture.
- How can I store the soup?: The soup can be stored in the refrigerator for 3-4 days. You can reheat it on the stove or in the microwave, adding a little milk to restore its creamy consistency.

This creamy potato soup with bacon and corn is not just a delicious meal, but also a way to enjoy moments spent with loved ones. So, embrace the warmth of this recipe and let yourself be carried away by the flavors!

 Ingredients: 4 potatoes, 1 liter of milk, 250 ml of water, 150 g of bacon, 50 ml of cooking cream, 2 pieces of boiled sweet corn, salt, pepper, nutmeg, parsley, 2 sprigs of thyme