Indulge in the warm, hearty flavors of this potato soup with bacon and truffle oil. This comforting dish is a delightful blend of earthy truffle oil, crispy bacon, and smooth potato soup, creating a culinary experience that will leave you wanting more. Rich, creamy, and packed full of flavor, this soup is perfect for cozy evenings at home.
The ingredients for this recipe are quite common, but you might need to seek out the truffle oil if it's not already in your pantry. Truffle oil is a type of oil infused with the flavor of truffles, a rare and expensive type of mushroom. You can usually find it in the gourmet section of well-stocked supermarkets or at specialty food stores. Remember, a little goes a long way!
Ingredients for the Potato Soup with Bacon and Truffle Oil
Bacon: adds a savory, smoky flavor to the soup.
Russet potatoes: provide the hearty, creamy texture.
White onion: gives a mild, sweet flavor.
Garlic cloves: add a spicy, aromatic touch.
Chicken broth: forms the base of the soup.
Heavy cream: adds richness and creaminess.
Sharp cheddar cheese: gives a tangy, salty flavor.
Truffle oil: infuses the soup with a luxurious, earthy flavor.
Salt and Pepper: enhances the flavors.
One reader, Conrado Brock says:
This potato soup with bacon and truffle oil recipe is a game-changer! The combination of crispy bacon and the luxurious truffle oil takes this soup to a whole new level. The flavors are rich and comforting, making it the perfect dish for a cozy night in. I highly recommend trying it out!
Key Techniques for Making Potato Soup with Bacon and Truffle Oil
How to fry bacon: In a large stockpot or dutch oven, cook the bacon over medium-high heat until crispy. Use a slotted spoon to remove the bacon from the pot and set it aside.
How to sauté onions: After removing the bacon, measure out the remaining grease and return 2 tablespoons of it to the pot. Add the chopped onion and sauté for 5 minutes or until it becomes translucent.
How to simmer the soup: Once the chicken broth has been added, bring the soup to a boil. Then, reduce the heat to medium-low, cover, and let it simmer for 20 to 30 minutes or until the potatoes are tender.
How to mash the soup: After the potatoes are tender, remove the lid and use a potato masher to mash the soup to your desired level of smoothness.
How to garnish and serve: Serve the soup warm, generously garnished with preferred toppings such as additional bacon pieces, a drizzle of truffle oil, and a sprinkle of cheddar cheese.
This potato soup is the right amount of thickness and rich flavor from the sour cream and cheese. The truffle oil adds an earthy, umami-filled flavor.
Serves:
Ingredients
- 10slicesbacon,chopped into ½-inch pieces
- 4lbRusset potatoes,washed and roughly cut into ½-inch cubes
- 1large white onion,diced
- 5garlic cloves,minced
- 5cupschicken broth
- 1cupheavy cream
- 1cupsharp cheddar cheese,grated
- 4tbsptruffle oil
- salt and pepper
Instructions
-
Fry bacon in a large stockpot or dutch oven over medium-high heat until crispy.
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Remove bacon with a slotted spoon, and then measure out the remaining grease and return 2 tablespoons of grease to the pot.
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Add the onion and saute for 5 minutes or until cooked and translucent.
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Add the garlic and cook for an additional 1 to 2 minutes or until fragrant. Then pour the chicken broth.
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Bring the soup to a boil, then reduce heat to medium-low, cover, and simmer for 20 to 30 minutes or until the potatoes are tender.
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Remove the lid, and use a potato masher to mash the soup until your desired level of smoothness.
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Add in the heavy cream, sharp cheddar cheese, truffle oil, cooked bacon pieces, and stir to combine. Season with salt and pepper.
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Serve warm, generously garnished with preferred toppings.
Recipe Notes
Optional Toppings:
- additional shredded cheddar cheese
- sliced green onions
- sour cream
Nutrition
- Calories: 839.73kcal
- Fat: 53.38g
- Saturated Fat: 21.27g
- Trans Fat: 0.36g
- Monounsaturated Fat: 21.62g
- Polyunsaturated Fat: 7.19g
- Carbohydrates: 68.13g
- Fiber: 4.90g
- Sugar: 7.78g
- Protein: 24.35g
- Cholesterol: 114.68mg
- Sodium: 1514.30mg
- Calcium: 241.37mg
- Potassium: 1685.72mg
- Iron: 3.56mg
- Vitamin A: 228.73µg
- Vitamin C: 20.50mg
Crucial Technique Tip for Enhancing Potato Soup Flavor
When frying your bacon, ensure it's crispy but not burnt. This will not only give your potato soup a rich, smoky flavor, but also a delightful crunch. Additionally, when mashing your potatoes, remember that the texture of your soup depends on how thoroughly you mash them. For a chunkier soup, lightly mash the potatoes. For a smoother soup, mash them more thoroughly. Lastly, don't forget to drizzle the truffle oil at the end. Its strong flavor can overpower the soup if added too early.
Time-Saving Tips for Preparing This Soup Recipe
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Multi-task: While the soup simmers, prep the garnishes or clean up the kitchen to maximize efficiency.
Use a food processor: Speed up the potato chopping process by using a food processor for quick and uniform results.
One-pot wonder: Opt for a pressure cooker to expedite the cooking process and reduce cleanup time.
Freeze for later: Make a double batch and freeze the extra soup for a quick and convenient meal in the future.
Substitute Ingredients For Potato Soup with Bacon & Truffle Oil Recipe
bacon - Substitute with pancetta: Pancetta is an Italian bacon that is cured but not smoked, providing a similar salty and savory flavor to the dish.
russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar starchy texture and buttery flavor, making them a suitable substitute for russet potatoes in the soup.
white onion - Substitute with yellow onion: Yellow onions have a slightly stronger flavor compared to white onions, but they can be used as a substitute in this recipe without significantly altering the taste.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a milder flavor and convenience in seasoning the soup.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, adding a different flavor profile while still providing a savory base for the soup.
heavy cream - Substitute with whole milk: Whole milk can be used as a lighter substitute for heavy cream, offering a creamy texture and richness to the soup.
sharp cheddar cheese - Substitute with Gruyère cheese: Gruyère cheese can be used as a substitute for sharp cheddar, providing a nutty and slightly sweet flavor that complements the soup well.
truffle oil - Substitute with mushroom-infused oil: Mushroom-infused oil can be used as a substitute for truffle oil, offering a similar earthy and aromatic flavor to enhance the soup.
Presentation Tips for Serving Potato Soup
Elevate the plating: When presenting the potato soup, consider using a wide-rimmed bowl to showcase the creamy texture and allow for a beautiful drizzle of truffle oil. The bowl should be warmed before serving to maintain the soup's temperature.
Garnish with crispy bacon: Place a small mound of crispy bacon in the center of the soup, allowing it to stand out as a focal point. The bacon should be cooked to perfection, adding a delightful crunch and smoky flavor to each bite.
Artful drizzle of truffle oil: Using a steady hand, carefully drizzle truffle oil in a circular motion over the soup, creating an elegant and aromatic design. The truffle oil should be of the highest quality to impart a luxurious touch to the dish.
Sprinkle with cheddar cheese: Grate a small amount of sharp cheddar cheese over the soup, allowing it to melt slightly and enhance the visual appeal. The cheese should be evenly distributed, adding a pop of color and richness to the presentation.
Accompany with artisan bread: Serve the potato soup with a side of freshly baked artisan bread, sliced and arranged neatly on a wooden board. The bread should be warm and inviting, offering a delightful accompaniment to the luxurious flavors of the soup.
Use fresh herbs as a finishing touch: Sprinkle a few delicate sprigs of fresh herbs, such as chives or parsley, over the soup to add a burst of color and a hint of freshness. The herbs should be carefully placed to create a visually appealing contrast.
Incorporate elegant tableware: Choose elegant and minimalistic tableware to complement the presentation of the potato soup. Consider using fine porcelain or ceramic bowls to enhance the visual appeal and elevate the dining experience.
Essential Kitchen Tools for Making Potato Soup with Bacon
- Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
- Stockpot or Dutch oven: A large, deep cooking pot with a lid, used for making soups, stews, and boiling pasta.
- Slotted spoon: A spoon with slots or holes that allow liquids to drain as you lift solid foods from a cooking liquid.
- Potato masher: A kitchen tool used to mash cooked potatoes or other soft foods.
- Measuring cups: Used to measure ingredients such as liquids, flour, sugar, and more accurately.
- Grater: A kitchen utensil with sharp-edged holes used to shred or grate foods like cheese or vegetables.
- Whisk: A kitchen utensil used for whipping and mixing ingredients such as eggs, sauces, and batters.
- Ladle: A long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.
- Cutting board: A durable board on which to place material for cutting.
- Knife: A sharp-edged tool used for cutting or slicing ingredients.
- Saucepan: A deep cooking pan with a long handle, used for making sauces or heating liquids.
- Soup bowls: Bowls used for serving the potato soup.
- Soup ladle: A large, deep ladle used for serving soup.
Storage and Freezing Instructions for Potato Soup
- Let the potato soup cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or a freezer-safe bag. if using a bag, remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Store the potato soup in the refrigerator for up to 4-5 days.
- To freeze the soup, place the airtight container or freezer-safe bag in the freezer. the soup can be frozen for up to 3 months.
- When ready to enjoy the frozen potato soup, thaw it overnight in the refrigerator.
- Reheat the thawed soup in a pot over medium heat, stirring occasionally, until it reaches the desired temperature. you may need to add a little water or chicken broth to adjust the consistency if the soup has thickened during storage.
- If the soup appears to have separated after thawing, use an immersion blender or whisk to blend it back together until smooth.
- For best results, store the bacon separately from the soup. cook fresh bacon when reheating the soup and add it as a topping just before serving for optimal texture and flavor.
- Avoid freezing the soup with toppings like cheese or bacon, as these can become soggy or lose their texture when thawed. add fresh toppings after reheating the soup.
How To Reheat Leftover Potato Soup
- Reheat the potato soup in a saucepan over medium-low heat, stirring occasionally to prevent scorching. This method allows for even heating and helps maintain the soup's original texture.
- If the soup has thickened during storage, add a splash of chicken broth or water to thin it out to your desired consistency.
- To preserve the flavor and texture of the bacon, reheat it separately in a skillet over medium heat until crispy. Add the crispy bacon to the soup just before serving to maintain its crunch.
- For a quicker reheating option, use the microwave. Transfer the desired portion of soup to a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until the soup is heated through.
- If you find that the truffle oil flavor has diminished after reheating, drizzle a small amount of fresh truffle oil over the soup before serving to reinvigorate the aroma and taste.
- To add a fresh element to your reheated soup, garnish with chopped fresh herbs like chives, parsley, or green onions.
- For a creamier texture, stir in a dollop of sour cream or crème fraîche before serving the reheated soup.
- If you have any leftover cheddar cheese, sprinkle some freshly grated cheese over the top of the reheated soup for an extra layer of flavor and richness.
Interesting Fact About Potato Soup
Potato soup with bacon and truffle oil is a comforting and hearty dish that is perfect for cold weather. It combines the rich flavors of bacon and truffle oil with the creamy texture of potatoes and cheese. This soup is a great source of warmth and comfort, and it can be customized with various toppings such as chives, sour cream, or extra bacon. It's a versatile dish that can be enjoyed as a main course or as a side dish. Whether served for a family dinner or a casual gathering, this soup is sure to be a crowd-pleaser.
Is Making Potato Soup at Home Cost-Effective?
This potato soup with bacon and truffle oil recipe is moderately cost-effective for a household. The use of affordable ingredients like potatoes, onions, and bacon makes it budget-friendly. However, the addition of truffle oil and heavy cream may increase the overall cost. The soup's rich and flavorful taste, combined with the protein from bacon and the creaminess from the cheese, makes it a satisfying meal. On a scale of 1-10, I would rate this recipe a 7 for taste and versatility. The approximate cost for a household of 4 people is around $20-$25, making it a reasonable option for a delicious and filling meal.
Is This Comforting Soup Healthy or Unhealthy?
This potato soup recipe, while undeniably delicious, is not particularly healthy. Here's why:
- The recipe includes 10 slices of bacon, which are high in saturated fat and sodium.
- Heavy cream is used, adding significant amounts of saturated fat and calories to the dish.
- Sharp cheddar cheese contributes additional saturated fat and sodium.
- The truffle oil, while adding a luxurious flavor, is also high in fat.
However, the recipe does include some nutritious ingredients, such as potatoes, which provide fiber, potassium, and vitamin C, and onion and garlic, which offer various health benefits.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of bacon or replace it with a leaner protein source, such as turkey bacon or chopped ham.
- Use low-fat milk or evaporated skim milk instead of heavy cream to reduce the saturated fat content.
- Opt for a reduced-fat cheddar cheese or use a smaller amount of a strongly flavored cheese, such as Parmesan, to maintain the cheesy taste while cutting down on fat and calories.
- Decrease the amount of truffle oil used, or replace it with a more heart-healthy option, such as olive oil.
- Increase the number of vegetables in the soup by adding carrots, celery, or leafy greens to boost the fiber and nutrient content.
Editor's Opinion on This Comforting Potato Soup Recipe
This potato soup with bacon and truffle oil recipe is a delightful combination of rich and comforting flavors. The crispy bacon adds a smoky crunch, while the truffle oil elevates the dish with its luxurious aroma. The creamy texture of the soup, combined with the sharp cheddar cheese, creates a harmonious balance of flavors. The addition of garlic and onion enhances the depth of the soup, making it a perfect choice for a cozy night in or a special gathering. Overall, this recipe is a winner and is sure to impress anyone who tries it.
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Why trust this Potato Soup with Bacon & Truffle Oil Recipe:
This recipe offers a delightful combination of bacon, potatoes, and truffle oil, creating a rich and flavorful soup. The use of sharp cheddar cheese and heavy cream adds a creamy and indulgent texture. The inclusion of chicken broth ensures a savory base, while the addition of onion and garlic provides depth of flavor. The careful instructions and use of quality ingredients make this recipe a trustworthy choice for a comforting and satisfying meal.
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