Potato Soup with Bacon and Fresh Thyme
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 servings
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Course
Soup
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Cuisine
American, International
Potato Soup with Bacon and Fresh Thyme
Description
Potato Soup with Bacon and Fresh Thyme begins by frying small cubes of bacon with thyme to release their flavors. Onions are then sautéed until translucent, followed by the addition of chopped carrots, parsnip, and celery root. Water is added to nearly fill the pot, then bay leaves, salt, and black pepper are included to season the broth. As the vegetables soften, potatoes are added last to ensure they cook tender but hold their shape. After cooking, sour cream is tempered with hot soup liquid before being stirred back into the pot, creating a smooth, creamy texture that rounds out the smoky and earthy flavors.
This soup can be served as a comforting starter or light meal, offering a balance of rich bacon notes with diverse root vegetable textures. Fresh thyme adds a floral, herby dimension enhancing the depth of flavor.
Ingredients
- 300 g Bacon
- 4 potato large
- 1 onion
- 2 carrot
- 1 parsnip
- 1/4 celery root
- 20 ml vegetable oil
- 200 g sour cream
- 1 pring thyme
- 2 bay leaf
- salt
- black pepper
Instructions
- Cut the bacon into small cubes.
- Wash the veggies and chop them.
- Fry the bacon in a 5-liter (about 1.3 gallon) pot using a little oil. Add the thyme. Once it gets a bit of color, add the onion. When the onion becomes translucent, add the carrots, parsnip, and celery. Add enough water to almost fill the pot. Season with salt and pepper and let to boil.
- When the veggies are almost done, add the potatoes.
- When the potatoes are done, remove from the heat.
- Put the sour cream in a bowl and gradually add and whisk some hot soup until the mix reaches the soup temperature. Pour everything into the large pot and continue mixing.
Notes
User Reviews
Overall Rating
4.9
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