Creamy Potato & Bacon Soup
Uncomplicated and quick to come together, this recip takes the stress out of deciding what's for dinner, as long as you've got a few basics kicking around your fridge. You can definitely make this with water, but chicken stock will add in some extra body and nutrients. Make sure you cook it enough so that some of the potatoes begin to fall apart---this is what give it some creaminess! We avoid blending potato soup as this foolproof recipe ensures you don't end up with a gluey mess. The bacon is just one of the many garnishes you can add to this--top with dill, green onion, diced jalapeno peppers, sour cream or cheese!
6 slices (thick) bacon, cut into 1/2 inch pieces
2 tbsp. butter
1 small onion, finely diced
1 celery rib, finely diced
1 large bay leaf (fresh if you can find it!)
2lb. yellow-fleshed potatoes, peeled and diced (6-8 cups total diced potatoes)
3-4 sprigs of fresh thyme
8 cups water or chicken stock
salt and pepper, as needed
1 cups milk or cream
- Preheat your favourite soup pot over medium heat. Fry bacon in butter until just crisp. Remove with a slotted spoon, leaving all of the delicious fat behind.
- Stir onions into fat, seasoning lightly with salt. Sweat until soft but not brown. Stir in celery and sweat just the same.
- Stir in bay leaf, potatoes, thyme sprigs (those little leaves will fall off, and you can remove the stems later) and enough stock or water just to cover.
- Bring up just to a boil, then reduce heat to low and simmer until potatoes are nice and soft. At this point, use a wooden spoon to 'mash' a few of the potatoes up against the side of the pot to give the soup some cohesiveness.
- Turn off the heat and slowly stir in milk or cream.
- Taste for seasoning, adding a few grinds of black pepper if you like, and serve garnished with the bacon and any other garnishes you like!