Potato and Bacon Soup (Creamy & Flavorful)

 

Potato and Bacon Soup (Creamy & Flavorful)

Ingredients (serves 4 to 6):

4 to 5 medium potatoes (tender potatoes: Monalisa, Charlotte, etc.), peeled and cut into small cubes

150 to 200 g bacon (or smoked lardons)

1 onion, sliced

2 garlic cloves, chopped

750 ml chicken or vegetable stock

250 ml milk (or half milk, half cream for a more indulgent taste)

1 tbsp. 1 tbsp flour (to thicken)

30 g butter (or 2 tbsp oil)

Salt, pepper, nutmeg

(Optional) 1 celery stalk or a leek for the base

(Optional) A little grated cheddar cheese, chives, or heavy cream for garnish

Preparation:

Cook the bacon:

Dry-fry the bacon in a large saucepan until crisp.

Remove it with a slotted spoon and set aside on paper towels.

Prepare the base:

In the same saucepan (keep a little fat for flavor!), add the butter.

Sauté the onion (and possibly the celery or leek), then add the garlic.

Sprinkle with flour, mix well, and cook for 1 minute.

Add the liquids and potatoes:

Gradually pour in the broth, stirring to avoid lumps.

Add the cubed potatoes. Cover and simmer for 15 to 20 minutes, until tender.

Cream the soup:

Add the milk (or milk + cream) and simmer for another 5 minutes over low heat.

You can partially blend the soup for a creamier texture while still retaining some chunks.

Finish:

Adjust the seasoning (salt, pepper, a hint of nutmeg).

Add half of the crispy bacon to the soup and mix well.

To serve:

Ladle into bowls.

Garnish with the remaining crispy bacon, a little grated cheddar cheese, a touch of cream, or chives if you're feeling fancy.

Foodie tip:

Want something even more rustic? You can add some corn kernels or even small buttered croutons for a crunchy touch.