smoky bacon soup

Smoky Bacon Soup

Authordanieldiver
Rating

On a cold day there are few things as reassuring and comforting as a bowl of soup. This soup not only brings that comfort as you eat but also as you cook the smoky bacon aroma will fill the house and leave everyone salivating. Like most soups this soup is ideal for batch cooking and freezing in individual portions.

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smoky bacon soup
Yields4 Servings
 glug of olive oil
 250 g Streaky smoked bacon, roughly chopped
 2 Stalks celery, roughly chopped
 1 Onion, peeled and chopped
 800 g Sweet Potato, peeled and cut into chunks
 200 g White potato, peeled and cut into chunks
 1.70 l Chicken/vegetable stock
 2 Bay leaves
 ½ tsp thyme
 1 pinch Cinnamon
 1 pinch Nutmeg, freshly grated or equivalent dried
 sea salt and pepper, to taste
1

Add a glug of olive oil to a large saucepan, add bacon and cook over a high heat until the bacon begins to brown and releases some of its fat into the pan. Add the onion and celery and cook for 3 - 4 minutes until the onion is soft and beginning to become translucent. Tumble in the potatoes followed immediately by the stock, bay leaves and thyme. You can season lightly with salt and pepper at this stage. When the soup begins to boil lower to a simmer and continue to cook stirring occasionally for 20 - 25 minutes until the potatoes and vegetables are tender.

2

Allow to cool. slightly then blitz with a stick blender until you have a thick velvety soup. If soup becomes too thick you can add a little more hot stock to thin. Add the cinnamon, nutmeg and season to taste with salt and pepper.

3

Ladle into bowls, for a little extra oomph drizzle with chilli oil and serve with crusty bread and butter.

Ingredients

 glug of olive oil
 250 g Streaky smoked bacon, roughly chopped
 2 Stalks celery, roughly chopped
 1 Onion, peeled and chopped
 800 g Sweet Potato, peeled and cut into chunks
 200 g White potato, peeled and cut into chunks
 1.70 l Chicken/vegetable stock
 2 Bay leaves
 ½ tsp thyme
 1 pinch Cinnamon
 1 pinch Nutmeg, freshly grated or equivalent dried
 sea salt and pepper, to taste

Directions

1

Add a glug of olive oil to a large saucepan, add bacon and cook over a high heat until the bacon begins to brown and releases some of its fat into the pan. Add the onion and celery and cook for 3 - 4 minutes until the onion is soft and beginning to become translucent. Tumble in the potatoes followed immediately by the stock, bay leaves and thyme. You can season lightly with salt and pepper at this stage. When the soup begins to boil lower to a simmer and continue to cook stirring occasionally for 20 - 25 minutes until the potatoes and vegetables are tender.

2

Allow to cool. slightly then blitz with a stick blender until you have a thick velvety soup. If soup becomes too thick you can add a little more hot stock to thin. Add the cinnamon, nutmeg and season to taste with salt and pepper.

3

Ladle into bowls, for a little extra oomph drizzle with chilli oil and serve with crusty bread and butter.

Smoky Bacon Soup

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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