Unpretentious to the core, and wholly unapologetic about it; sometimes the best meals are quick, easy, and delivered with minimal fanfare. That, my friends, is what this soup is all about.
With that in mind, I’m going to get straight to the recipe. In it, you’ll notice that I left the sour cream as optional. I seasoned to taste, shot all my pictures, and started chowing down on a delicious bowl of sour cream-less soup. A few bites into the soup I checked the fridge for something, saw the unused sour cream, and smacked my forehead in “I can’t believe I forget that” fashion. Honestly, the soup is pretty great without, but the sour cream takes it to a whole other level.
Adapted from Cooking Classy.
Creamy Potato Bacon Soup
- 10 strips double-smoked bacon (about 300 g), diced
- 5 medium-sized carrots (about 400 g), chopped
- 3 celery stalks, chopped
- 1 medium onion, finely diced
- 7-8 yellow potatoes (about 1.5 kg peeled weight), cut into 1 cm cubes
- 900 ml low-sodium chicken broth
- 1/2 tsp. dried thyme
- 1/4 cup butter (salted or unsalted)
- 3 tbsp. all-purpose flour
- 2 cups milk
- salt and pepper, to taste
- 1/2 cup sour cream (optional)
- cheddar cheese, to serve (optional)
- In a soup pot over medium heat, cook the bacon, stirring often, until it reaches your desired level of crispiness. Remove with a slotted spoon to a prep bowl and set aside.
- Remove all but 2 tbsp. of the bacon fat from your pot, then toss in your onion, carrots, and celery. Cook for about 10-12 minutes, stirring often. While you’re stirring, use the moisture from the veggies to deglaze the bottom of your pot.
- Once the veggies have been softened, add in your potatoes, chicken broth and dried thyme. Turn the element up to high and bring everything to a boil. Once boiling, reduce heat to a simmer and cook for 20 minutes, giving it a good stir every few minutes.
- About halfway through the simmering process, get started on your bechamel sauce. In a medium-sized saucepan over medium heat, melt the butter. Add in the flour, whisking well. Cook for 1 minute before adding the milk, a little at a time, whisking constantly.
- Continue whisking until the sauce begins to thicken (about 5-10 minutes).
- Once the soup has simmered 20 minutes, turn off the element and let sit. Once the bechamel sauce is ready, add it to the soup pot along with most of the bacon and the sour cream (optional), giving everything a good stir.
- Season to taste with salt and pepper (I used about 2 tsp. salt and 1/4 tsp. pepper, for reference).
- Portion into bowls and top with cheddar cheese and the reserved bacon for serving. (Optional: top the bowls of soup with sour cream for serving, instead of mixing sour cream directly into the pot.) If you like it spicy, I suggest adding a little sriracha as well.