Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 8 oz. mushrooms, sliced
- 1 lb. potatoes, peeled and cut into chunks
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the chopped onion and minced garlic in the bacon fat until softened.
3. Add the sliced mushrooms and cook until they release their liquid and become tender.
4. Add the potato chunks, chicken broth, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add cooked chicken or sausage for a heartier meal.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
- Add a splash of white wine for extra depth of flavor.
Tips and tricks:
- To make the soup even creamier, add a dollop of sour cream or crème fraîche on top before serving.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- For a thicker soup, use less chicken broth or more potatoes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley or chives
- Croutons
- Shredded cheese
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or cream to thin it out.
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any potential foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Coddle is a traditional Irish dish that typically consists of sausages, bacon, and potatoes. This recipe puts a twist on the classic by adding mushrooms and a creamy broth.
Flavor profiles:
- Creamy, savory, and slightly smoky from the bacon.
Serving suggestions:
- Serve the soup as a main course for a cozy dinner at home.
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