Teeswater News – Online! » Lifestyle, Recipes » Bacon and Potato Soup

Bacon and Potato Soup

Jun
19
2010

Fancier presentation than mine... ;)My wife being German I learned a while back that the way to a Teutonic heart is with a dish that includes potatoes and pork – the more the merrier!

This recipe actually started from one of hers, though my version is much less fussy (no halving the cooked potatoes and putting some back in whole and some mashed), while retaining those unique ingredients that make the dish 'work' (the cream).

Bacon and Potato Soup can be prepared on the stove or in a hunting camp or for that matter anywhere in between and makes for a hearty meal with homemade biscuits.

Ingredients:

  • 1/2 lb bacon
  • 1/2 large onion diced
  • 5 – 6 medium to large potatoes
  • 1 can chicken stock
  • 6 c water
  • 1/2 cup cream

Preparation:

  • Dice the bacon into about 3/8 inch pieces.
  • Put your soup pot onto the stove with a dash of oil and heat to medium high.
  • Add the bacon to the pot and stir as it starts to brown.
  • When half browned add the diced onion, cover and continue browning.
  • While the bacon and onion are browning peel and cut up the potatoes into medium chunks (no need to be fancy about it).
  • Once the bacon and onion have browned and are a bit crispy remove from the pot and set aside in a covered bowl.
  • Now for the fun part. Add about a 14 cup of the water to the soup pot and deglaze the bottom so you won't lose any of the goodness baked onto the pot.
  • Once deglazed add the rest of the water and the cutup potatoes, cover and bring to a boil just as if you were making mashed potatoes (which is what you are doing…).
  • When the potatoes have boiled and mashable either remove them from the water (save the water!) and whir up in the food processor or else if you have one of those Braun hand mixers, whir them up right in the pot.
  • Add the chicken stock and return to a simmer.
  • The soup is basically ready and can sit simmering for another hour or two if need be (watch your water levels!).
  • Just before you serve the soup add the cream and blend in to make a richer tasting soup.
  • Serve with the reserved bacon and onion as a topping or garnish.

Makes about 6 – 8 servings and can be doubled, trebled or zillionth if you like.

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Mark W. Law has been a writing and journalism fanatic since he was first tagged to write a 3 act ’shadow play’ – in Grade 2! Originally from the wee hamlet of Oyster Bay, BC, Mark has worked in many parts of the world, including almost all of the Canadian provinces, the United States, Europe and even a sand-filled radio station in North Africa. During that time he has written for military and local newspapers, served as editor for a number of online magazines as well as publishing his own popular ezine for new writers and artists – The ThinWire Journal. Mark has also penned more than 100 poems and essays and is an internationally known digital artist. And for anyone who lived in Northern BC during the 1980’s and 1990’s, Mark was the ‘morning weatherman’ on CBC Radio. Opinions expressed in ‘the View’ are his own and do not necessarily reflect Teeswater or Teeswater.Ca.

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Creative Commons Attribution-NonCommercial-NoDerivs 2.5 Canada
This work by Mark W. Law & The Teeswater.Ca Team is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 Canada.