Potato soup with bacon croutons
Rated 4.7 stars by 3 users
portions
4
preparation time
60 Minutes
cooking/baking time
35 Minutes
Potato soup is a classic winter dish that has been on people's menus for centuries. It is a simple, yet very appetizing dish. It also only needs a few ingredients to prepare perfectly.
Ingredients
- 1 kg potatoes (floury)
- 125 g bacon cubes
- 3 slices of toast
- 2 carrots
- 2 onions
- 200 g celery root
- 1/4 bunch parsley
- 1 l vegetable stock
- 200 ml cream
- 1 tbsp butter
- 1 tsp salt
- 1 tsp marjoram
- 1/2 tsp pepper
- 1/2 tsp nutmeg
preparation
Peel the potatoes, carrots and celery and cut into small cubes. Peel the onion and finely dice. Cut the slices of toast into cubes.
Heat up the Dutch Oven with 12 fully cooked briquettes (below).
Fry the bacon cubes in a pan without adding any fat until crispy. Add the toast cubes and fry. Remove the croutons from the pan and set aside.
Place the diced onion in the Dutch oven and fry in the butter until translucent. Add the rest of the vegetables and sauté briefly.
Pour in the vegetable stock and cover the Dutch oven with the lid. Leave the soup to simmer for 30 minutes.
Add the cream and stir the soup well again.
Pass the soup through a sieve or a food mill.
Bring the soup to the boil again in the Dutch oven. If the soup is too thick, add a little more water.
Serve the soup with the bacon croutons and chopped parsley.
Recipe note
Tip:
- The soup can also be made into a stew by not passing the soup and omitting the cream. Refine with sausages or other garnishes as desired.
- For a heartier soup, you can add sausages, ham or bacon.
- For a creamier soup, you can add more cream or flavor the soup with a dash of whipped cream.
- If you don't have a Dutch oven, you can also prepare the soup in a large saucepan, a frying pan or on a gas grill over a low to medium heat (130-140°C).
