Smoky Potato Soup with Bacon Croutons Recipe

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Myrtle March 30, 2021

How To Make Smoky Potato Soup with Bacon Croutons

Stay warm on cold winter nights with a serving of this smoky potato soup! It’s served with crispy croutons, topped with bacon puree, for a fuller meal.

Preparation: 15 minutes
Cooking: 47 minutes
Total: 1 hour 2 minutes

Serves:

Ingredients

  • 4tbspunsalted butter
  • 2shallots
  • lbsbaking potatoes
  • 6cupschicken stock,or low sodium broth
  • ½cupheavy cream
  • salt and freshly ground white pepper
  • 4ozbacon,fatty slab
  • 2garlic clove
  • 8baguette slices

Instructions

  1. Preheat the oven to 375 degrees F

  2. In a saucepan, melt the butter. Add the shallots and cook over low heat, for about 4 minutes, stirring, until softened.

  3. Add the potatoes and stock and bring to a boil. Simmer over low heat for about 15 minutes until the potatoes are tender.

  4. Working in batches, puree the soup in a blender. Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.

  5. In a small saucepan, cover the bacon with ½-inch of water. Simmer over low heat for about 15 minutes until very tender.

  6. Using a slotted spoon, transfer the bacon to a mini food processor. Add the garlic and puree until smooth.

  7. Arrange the baguette slices on a baking sheet and spread with half of the bacon puree.

  8. Bake for about 8 minutes, or until lightly browned and crisp.

  9. Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl.

  10. Serve at once with the croutons, and enjoy!

Recipe Notes

 Make Ahead: The soup and bacon puree can be refrigerated separately overnight

Nutrition

  • Calories: 664.56kcal
  • Fat: 38.75g
  • Saturated Fat: 19.23g
  • Trans Fat: 0.50g
  • Monounsaturated Fat: 13.28g
  • Polyunsaturated Fat: 3.70g
  • Carbohydrates: 60.48g
  • Fiber: 3.63g
  • Sugar: 11.13g
  • Protein: 20.00g
  • Cholesterol: 100.80mg
  • Sodium: 1519.59mg
  • Calcium: 81.54mg
  • Potassium: 1297.43mg
  • Iron: 3.51mg
  • Vitamin A: 226.12µg
  • Vitamin C: 13.43mg
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