Creamy Potato Bacon Soup
Ingredients
- 2 1/5 pounds gold potatoes
- 3 onions (medium-sized)
- 180 g celery—the quantity can be adjusted to taste
- 8 bacon strips (dried tomatoes for the vegan/vegetarian alternative)
- 1/4 nutmeg preferably the whole seed, not the powder
- 1 cup cooking cream 32% vegetable cream for the vegan alternative
- 2 tsp oil
- black pepper and 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.
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.
Notes
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