Ingredients with Measurements:
- 6 slices of bacon, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 potatoes, peeled and diced
- 4 cups of chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until it is smooth.
5. Stir in the heavy cream and season the soup with salt and pepper to taste.
6. Serve hot, garnished with the diced bacon and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking bacon and sautéing onion and garlic. Bring the mixture to a boil and then reduce the heat to a simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 29g
Protein: 11g
Sodium: 950mg
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Vegetable broth can be used instead of chicken broth.
- Half and half can be used instead of heavy cream.
Variations:
- Add diced carrots and celery to the soup for added flavor and nutrition.
- Top the soup with shredded cheddar cheese for a cheesy twist.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to cook the bacon until it is crispy to add texture to the soup.
- Use an immersion blender for easier blending and less mess.
- Taste the soup before adding salt and pepper, as the bacon and chicken broth may already add enough saltiness.
Storage instructions:
Store leftovers 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 a bowl with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Diced bacon and chopped parsley.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the bacon thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Jože Bohinc was a Slovenian chef known for his hearty and comforting soups. This potato and bacon soup is a classic recipe that has been passed down for generations.
Flavor profiles:
Savory, creamy, and slightly smoky from the bacon.
Serving suggestions:
Serve hot as a main dish or as a starter for a meal.
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Region: Slovenian