Potato and crispy bacon soup
On a cold winter’s night we can’t think of anything nicer than sitting on the couch, curled up in a blanked with this tasty potato and crispy bacon soup.
Serves: 6
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 100g bacon, finely chopped
- 6 fresh marjoram sprigs
- Onion, chopped
- 2 crushed garlic cloves
- 1kg potatoes, peeled and cut into cubes
- 1 tablespoon stock powder
- 6 cups of water
- ¼ cup sour cream, plus extra to serve
- Crusty bread to toast and serve
Method:
- To begin, heat the extra-virgin olive oil in a large saucepan over a medium heat.
- Add bacon and cook, stirring, for about six minutes or until the bacon is crisp.
- Add your marjoram and cook for an extra minute, before transferring to a place.
- Add onion and garlic to pan and cook, stirring, for about four minutes.
- Add potato and cook, stirring, for an extra two minutes.
- Add stock powder and water and bring to the boil, cooking for 20 minutes or until tender.
- Remove a cup of the potato and set aside.
- Remove the soup from the heat and add your sour cream.
- Using a stick blender, blend the soup until it becomes smooth.
- Season with pepper to your liking.
- Divide reserved potato between serving bowls and top with soup.
- Spring bacon and marjoram, and top with a dollop of sour cream.
- Serve with crusty toasted bread, adding extra pepper and olive oil if desired.
Doesn’t this recipe sound incredible? What’s your favourite type of soup to enjoy when you’re trying to warm up on a cold winter’s night?
Let us know in the comments!
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