4.9 from 234 votes
Potato Soup with Bacon and Fresh Thyme
This potato soup combines the smoky flavor of diced bacon with a medley of root vegetables including potatoes, carrots, parsnip, celery root, and aromatic thyme. Cooked in a broth seasoned with bay leaf, salt, and pepper, it achieves a savory, hearty base. Sour cream is blended in at the end to add creaminess and smoothness, balancing the smoky and earthy flavors.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
12
servings
Course:
Soup
Cuisine:
American, International
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.
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