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.
Preheat the oven to 375 degrees F
In a saucepan, melt the butter. Add the shallots and cook over low heat, for about 4 minutes, stirring, until softened.
Add the potatoes and stock and bring to a boil. Simmer over low heat for about 15 minutes until the potatoes are tender.
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.
In a small saucepan, cover the bacon with ½-inch of water. Simmer over low heat for about 15 minutes until very tender.
Using a slotted spoon, transfer the bacon to a mini food processor. Add the garlic and puree until smooth.
Arrange the baguette slices on a baking sheet and spread with half of the bacon puree.
Bake for about 8 minutes, or until lightly browned and crisp.
Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl.
Serve at once with the croutons, and enjoy!
Make Ahead: The soup and bacon puree can be refrigerated separately overnight
- 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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