Potato And Crispy Bacon Soup

Potato And Crispy Bacon Soup

Nourish the soul with this deliciously hearty soup. At midday, my husband and that i leave our computers and sit right down to lunch. Soup, hearty and rich and filling, may be a mainstay on our lunchtime table. Either one among us will toss the ingredients into one pot around noon, and let it simmer until done, once we sit right down to eat, supplementing lunch with an enormous salad, a slice of no-knead sour bread , homemade fermented vegetables and liver pate from time to time, too.

I save the leftover soup to feature to our son’s lunchbox subsequent day. I warm it on the stove within the morning, pour it during a thermos, and set it in his lunchbox along side a little serving of sauerkraut or sour pickles.

From time to time, I make a double batch, pouring the leftover soup into Pyrex containers (like these) to freeze for a simple lunch or dinner a while when we’re too busy or tired or overextended to cook.

Potato And Crispy Bacon Soup

We have our favorite soups, to be sure: Sweet Potato and Poblano Pepper, Lentil Stew with Winter Vegetables, Bacon Leek and Potato. With a glut of potatoes from our CSA to figure our way through, we’ve found ourselves leaning upon a replacement favorite: Loaded potato Soup topped with soured cream , sharp cheddar , crispy shoulder bacon, scallion and thinly sliced jalapeno

The ingredient of Potato And Crispy Bacon Soup

• 1 tablespoon extra virgin olive oil plus extra to serve
• 100g 6 rashers thinly sliced streaky bacon finely chopped
• 6 fresh marjoram sprigs
• 1 onion chopped
• 2 garlic cloves crushed
• 1kg potatoes peeled cut into 3cm cubes
• 1 tablespoon massel vegetable stock powder
• 1 2l 6 cups water
• 65g 1 4 cup sour cream plus extra to serve
• chargrilled crusty bread to serve

The Instruction of potato and crispy bacon soup

1. Heat the oil in a large saucepan over medium heat add the bacon and cook stirring for 4 6 minutes or until crisp add the marjoram and cook for a further minute.
2. Than transfer the bacon and marjoram to a plate and keep warm.
3. Add the onion and garlic to the pan and cook stirring for 4 minutes add the potato and cook stirring for a further 2 minutes.
4. Add the stock powder and water bring to the boil and cook for 20 minutes or until potato is tender remove 1 cup of the potato and set aside remove soup from heat and add the sour cream use a stick blender to blend the soup until smooth season with pepper.
5. Divide the reserved potato between serving bowls top with soup sprinkle over bacon and marjoram and top with a dollop of sour cream drizzle with extra olive oil and season with pepper if desired serve with crusty bread.

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