Empty My Fridge
My Favorite Potato Bacon Soup | Chef Jean-Pierre
Ingredients
- Bacon · chopped½ lb
- Onion · chopped3 + 1 cup
- Celery · finely diced1 stalk
- Leek · chopped2 cups
- Potato · peeled5 + 2 cups
- Thyme · chopped2 tbsp
- Garlic10
- Chicken stock8 cups
- Heavy cream1 cup
- Salt
- Black pepper · ground
- Olive oil
- Sweet corn2 cups
- Rosemary · chopped2 tbsp
Instructions
- In a soup pot, cook the bacon for about 5 minutes to render some fat. Add the onions and saute for 3 to 4 minutes, until lightly golden brown.
- Add the celery, leeks, potatoes, fresh herbs, garlic and chicken stock. Cook for 45 minutes, until the vegetables and potatoes are very soft.
- Add the cream. Blend with an immersion blender until very smooth. Adjust salt and pepper.
- Meanwhile, heat some olive oil in a frying pan. Add the diced onion and cook until lightly golden. Add the corn and diced potatoes, cook for a few minutes, and season with salt and pepper.
- Add the potato and corn mixture to the soup and top with bacon bits.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionCreamPotatoHeavy creamCeleryBaconSweet corn
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.