Home › Soup › Potato & Bacon Soup Potato & Bacon Soup RECIPE BY Guest Contributor Thick, creamy soup PREP 0 min COOK 0 min TOTAL 0 min YIELD 0 JUMP TO RECIPE SHARE Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email Ingredients250ml Double Cream1 Stock Cube *Chicken works best*2 finely chopped celery sticks2 finely chopped potatoes3-5 bacon rashers, fried till crispy, reserve the fat in a cup/suitable vessel1 finely chopped carrot2 finely chopped onions2 teaspoons spices (I just chuck whatever I have at hand in, usually coriander and a pinch of chilli)Instructions Step 1: 1. Fry the bacon if you’ve not already done so. Chop it into little bits (about 1cm long) and set aside, reserving the fat. Step 2: 2. Put the fat and some olive oil in a large saucepan. Fry off the veggies until golden brown,EXCEPT the onion. Step 3: 3. Take 2 tsp of the veg oil/fat mix and stir in your spices. Fry the onion in this, and add into the veggies. Step 4: 4. Add your stock into the big saucepan and mix through the veggies. You need more stock if you can’t move the veggies about easily. Step 5: 5. Simmer for 30 minutes. Step 6: 6. Cool. When you can taste it and not burn yourself, you’re good to go. Step 7: 7. Add in the cream slowly. Step 8: 8. Strain the mixture through a sieve. Save the liquid. Step 9: 9. Blend or mash the veggies. Step 10: 10. Add these into the liquid you saved from straining. Step 11: 11. Strain again. Step 12: 12. Add the bacon and heat through slowly. Share: Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email