Smoky Creamy Bacon Soup
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Why I Love This Recipe
Did you know? Bacon dates back to 1500BC, making it a truly ancient delicacy enjoyed by countless civilizations!
Ingredients You'll Need
8 strips of high-quality bacon, diced
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
4 tbsp butter
4 tbsp all-purpose flour
4 cups chicken stock
2 cups heavy cream
1 large potato, peeled and cubed
Salt and pepper to taste
1 tsp smoked paprika
1/2 tsp thyme
Chopped fresh parsley, for garnish
Directions
In a large pot over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté in the bacon fat for about 5 minutes until softened.
Add minced garlic and cook an additional minute.
Stir in the butter until melted, then sprinkle the flour over the vegetables. Cook while stirring constantly for about 2 minutes to form a roux.
Gradually add the chicken stock while stirring to combine with the roux. Bring the mixture to a boil, stirring constantly.
Reduce heat to low and add in the cubed potato. Cover the pot and cook for 15 minutes or until the potatoes are tender.
Using a blender, immersion blender, or food processor, purée the soup in batches until smooth.
Return the blended soup to the pot. Stir in the heavy cream, salt, pepper, smoked paprika, and thyme to taste.
Sommer gently for another 5 minutes but do not bring to boil, as this could curdle the cream.
Ladle the soup into bowls and top with the reserved crispy bacon and a sprinkle of parsley. Serve immediately.
Pairs Well With
Pairs well with Chardonnay for the adults and sparkling apple cider for a non-alcoholic choice
Questions, Comments & Reviews
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