Chunky Potato and Bacon Soup

Name: Chunky Potato and Bacon Soup
Total time: 45 min
Yield: 4 serving
Ingredients: 600 g potatoes (I used sebago); 150 g streaky bacon; 1 medium brown onion; 500 ml chicken stock; 500 ml milk (I used full fat); 2 garlic cloves; 80 g sharp cheddar cheese; 30 g freshly grated Parmesan cheese; ⅓ cup sour cream (I used light); salt and pepper to taste; finely chopped chives

User Reviews

5.0

3 reviews

Excellent

Total Time
45 mins
Servings
4
Calories
360 kcal
Course
Main Course
Cuisine
Australian

Chunky Potato and Bacon Soup

Zara Shaw

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Chunky Potato and Bacon Soup is a thick and creamy potato soup. This easy soup recipe is loaded with sour cream and cheese too!

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Ingredients

Servings

600 g potatoes (I used sebago) diced
150 g streaky bacon chopped (plus extra to serve)
1 medium brown onion chopped
500 ml chicken stock
500 ml milk (I used full fat)
2 garlic cloves crushed/minced
80 g sharp cheddar cheese grated (approx 1 cup) plus extra to serve
30 g freshly grated Parmesan cheese (approx ½ cup)
⅓ cup sour cream (I used light) plus extra to serve
salt and pepper to taste

Suggested Garnish

finely chopped chives

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Instructions

In a large, heavy-based pot fry the chopped bacon over medium heat until it starts to crisp. Remove bacon from the pot and set aside, leaving the bacon grease in the pot.
Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
Add potatoes, milk and chicken stock then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavour! Simmer partially covered for 15 minutes, or until potatoes are soft.
Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency.
Add reserved bacon (leaving aside any for garnish), cheddar, parmesan, and sour cream and stir to combine. Add salt and pepper to taste and serve immediately with desired toppings.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The extra flavour in this potato soup comes from frying the bacon. The fat that renders out as you fry the bacon is packed with flavour, so we want to use it. Another source of flavour are those yummy brown bits that get stuck to the bottom of the pot when you fry up the bacon, these are gold! Make sure you scrape those up and incorporate them when you add the milk and stock.
The exact simmer time for the potatoes to be tender will depend on their size.
As far as garnishes go, I like to have extra as I eat. For example, if you are going to garnish your soup before you serve it, I suggested serving extra of the garnishes on the table as well. This way everyone can add extra as they go.