Potato and Bacon Soup
Posted: Mon Nov 05, 2018 2:27 pm
I had some helpers come out the farm to help clean corrals, so I fed them this for lunch. They all went out to work in the cold and rain with full, warm bellies.
Potato and Bacon Soup
3 lbs spuds, peeled and cubed
½ lbs of cooked diced bacon**
3 stalks of diced celery
3 diced carrots
½ cup diced onion
1 cup niblet corn (can or frozen)
1 tsp thyme
2 chopped garlic cloves
4 cups of chicken or veggie broth (I actually use 2 cups of each)
4 cups of milk
½ cup flour (or less depending how thick you want it)
Salt and pepper to taste
Optional – shredded cheese and sour cream (see below)
• Chop up the bacon and fry it until cooked.
• Remove from pan and let sit on a plate with paper towel to soak up the fat.
• Throw in the chopped onion, diced carrots and celery, garlic cloves into the pan the bacon just came out of and let it sauté in the bacon fat on medium heat to soften the veggies.
• In a pot, bring the broth to a boil, turn down to medium heat and gradually pour the milk in, and then add the flour and whisk it all until the flour is blended.
• Throw the veggies into the liquid, fat and all, plus the spuds, the cooked bacon, and the corn and thyme, add some salt and pepper too.
• Let simmer until the spuds are cooked through, stirring every so often so that it doesn’t stick to the bottom of the pot – I say this, because I used gluten free flour, and it was a bugger to blend, so some got stuck to the bottom.
• Serve with shredded cheese and/or a dollop of sour cream.
**You can also substitute the bacon for cooked, diced ham. Use your own discretion as to how much to put in.
Potato and Bacon Soup
3 lbs spuds, peeled and cubed
½ lbs of cooked diced bacon**
3 stalks of diced celery
3 diced carrots
½ cup diced onion
1 cup niblet corn (can or frozen)
1 tsp thyme
2 chopped garlic cloves
4 cups of chicken or veggie broth (I actually use 2 cups of each)
4 cups of milk
½ cup flour (or less depending how thick you want it)
Salt and pepper to taste
Optional – shredded cheese and sour cream (see below)
• Chop up the bacon and fry it until cooked.
• Remove from pan and let sit on a plate with paper towel to soak up the fat.
• Throw in the chopped onion, diced carrots and celery, garlic cloves into the pan the bacon just came out of and let it sauté in the bacon fat on medium heat to soften the veggies.
• In a pot, bring the broth to a boil, turn down to medium heat and gradually pour the milk in, and then add the flour and whisk it all until the flour is blended.
• Throw the veggies into the liquid, fat and all, plus the spuds, the cooked bacon, and the corn and thyme, add some salt and pepper too.
• Let simmer until the spuds are cooked through, stirring every so often so that it doesn’t stick to the bottom of the pot – I say this, because I used gluten free flour, and it was a bugger to blend, so some got stuck to the bottom.
• Serve with shredded cheese and/or a dollop of sour cream.
**You can also substitute the bacon for cooked, diced ham. Use your own discretion as to how much to put in.
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