Creamy potato soup with bacon

Creamy potato soup with crispy bacon

Total preparation time: 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Number of servings: 4

Creamy potato soup with bacon is a cozy dish, ideal for chilly days or when we want to indulge in something warm and delicious. This simple yet flavorful recipe combines the velvety texture of potatoes with the savory taste of crispy bacon for an unforgettable dining experience. What's more, it's a quick and easy recipe, perfect for beginners and more experienced cooks alike.

History of cream of potato soup

Cream of potato soup has a rich history, being a traditional dish in many cultures. Its origins can be traced back to the time when people first started growing potatoes as a staple food, having them on hand in their gardens. Over time, the recipe evolved and was adapted to local ingredients and tastes. Today, cream of potato soup is a staple on restaurant menus and in home kitchens thanks to its versatility and ease of preparation.

Ingredients needed

- 3 large potatoes (about 600 g)
- 1 small carrot (about 100 g)
- 1 small onion (about 50 g)
- 1 small parsnip (about 70 g)
- 1 small celery (about 70 g)
- 1 bunch green parsley
- 2 tablespoons cream (about 40 g)
- 1 egg yolk
- Salt, pepper, sweet/spicy paprika to taste
- 100 g bacon (or more if you prefer)

Practical tips for ingredients

1. Potatoes: Choose white or yellow potatoes for a creamier texture. Floury potatoes, such as russets, are ideal for this soup.

2. Vegetables: Make sure the vegetables are fresh for the best flavor. If you don't have parsnips, you can substitute more carrots or turnips.

3. Bacon: Opt for good quality bacon, preferably smoked for a more intense flavor. If you prefer a healthier option, use turkey bacon or soy bacon.

4. Cream: You can use higher-fat sour cream for a richer soup, or light sour cream for a more diet version.

Cooking technique

1. Preparing the vegetables: Peel and cut the potatoes, carrot, onion, parsnips and celery into small cubes. This will help to cook evenly and quickly.

2. Boiling the vegetables: In a large pot, add the chopped vegetables along with enough water to cover. Add salt to taste. Place pot over medium heat and simmer for about 20-25 minutes, or until vegetables are tender.

3. Pureeing the vegetables: Once the vegetables are cooked, take the pot off the heat and use an upright blender to puree the mixture until smooth. If you don't have an upright blender, you can use a regular blender, but be sure to let the mixture cool slightly before pureeing.

4. Cream and egg yolk mixture: In a small bowl, mix the cream and egg yolk. This mixture will add excellent creaminess to the soup. It is important to stir well to avoid the egg curdling.

5. Finalizing the soup: Put the cream of vegetables on a low heat and add the cream and yolk mixture. Stir continuously for 5 minutes, being careful not to let it boil, as this could coagulate the egg. Add salt and pepper to taste.

6. Preparing the bacon: In a frying pan, fry the bacon over medium heat until crispy. This step will add a delicious texture to the soup and a savory flavor.

7. To serve: Pour the creamed potato soup into bowls and add the crispy bacon on top. Garnish with a little paprika and finely chopped green parsley for added color and freshness.

Serving suggestions

Cream of potato and bacon soup is delicious served warm with a slice of toast or crispy croutons. Serve with a fresh green salad for a nice contrast of textures and flavors.

Possible variations

- Creamy potato and cheese soup: Add grated cheddar cheese during mashing for a more intense flavor.
- Green vegetable soup: Replace some of the potatoes with courgette or spinach for a healthier variation.
- Spicy soup: Add some chili peppers or chili peppers to add a little heat to your soup.

FAQs

1. Can I use frozen vegetables?
Yes, frozen vegetables can be a convenient option. Make sure you let them thaw before cooking.

2. How can I store soup for later?
Soup can be kept in the refrigerator in an airtight container for 3-4 days. You can also freeze it for later use.

3. Is the soup vegan?
This recipe is not vegan because of the sour cream and egg yolk. You can adapt the recipe using soy sour cream and omit the egg for a vegan version.

Nutritional benefits

This cream of potato soup is rich in complex carbohydrates, vitamins and minerals. Potatoes are an excellent source of vitamin C, B6 and potassium and bacon adds protein. Cream contributes healthy fats, which help absorb fat-soluble vitamins. However, moderate consumption is essential to maintain a healthy balance in your diet.

Calories

One serving of this creamy potato and bacon soup has about 300-350 calories, depending on the amount of cream and bacon used.

It's time to get cooking! Follow these steps carefully and the result is sure to be a delicious cream of potato soup that will delight anyone's taste buds. Enjoy!

 Ingredients: 3 large potatoes 1 small carrot 1 small onion 1 small parsnip 1 small celery 1 bunch of parsley 2 tablespoons of sour cream 1 egg yolk salt, pepper, paprika