4.9 from 147 votes
Creamy Potato Bacon Soup
This Creamy Potato Bacon Soup combines diced gold potatoes, sautéed onions, and celery into a smooth, comforting base enriched with cooking cream and seasoned with nutmeg and black pepper. The finishing touch of crisp fried bacon strips adds contrasting texture and smoky flavor, while a sprinkle of fresh thyme brings a subtle herbal note. Its creamy texture and balanced seasoning make it a hearty dish ideal for colder days or whenever a warming meal is needed.
Prep Time
15 mins
Cook Time
28 mins
Total Time
45 mins
Servings:
8
servings
Course:
Soup
Cuisine:
International
Ingredients
- 2 1/5 pounds gold potatoes
- 3 onion medium-sized
- 180 g celery quantity adjustable to taste
- 8 Bacon dried tomatoes for the vegan/vegetarian alternative, strips
- 1/4 nutmeg preferably the whole seed, not the powder
- 1 cup cooking cream vegetable cream for the vegan alternative, 32% fat
- 2 tsp neutral cooking oil generic cooking oil
- black pepper to taste
- salt to taste
- thyme for plating and extra flavor
Instructions
Cream soup:
- Clean and chop the onion and celery. Dice the potatoes.
- In a saucepan, sauté the onion until it becomes translucent. If you got slab bacon instead of strips, you can now add the pork skin to the saucepan and cook it with the onion—this will lend the dish a more intense bacon flavor.
- Add the celery. Add water and salt. When adding salt, please keep in mind that you will also add bacon, which is salty.
- When the celery is almost tender, add the potatoes. Boil.
- After boiling all the vegetables, blend them and add the cooking cream. Grate the nutmeg and black pepper.
- In another pan, add a dash of oil and fry the bacon strips.
Cup of Yum
Plating:
- Pour the soup into your dish of choice and sprinkle with fried bacon to bring forward the contrasting textures.
- We recommend serving the creamy potato bacon soup with baked or deep-fried parsnip chips. However, you can also serve it with croutons.
- For extra flavor, you can add thyme.