Potato And Bacon Soup With Parmesan And Sour Cream

For Seasoning

• Salt: To taste
• Black pepper: To taste, freshly ground
• Paprika: 1/2 teaspoon
• Fresh parsley: 2 tablespoons, chopped, for garnish

Step-by-Step Instructions

1. Prepare the Ingredients

1. Begin by peeling and dicing the potatoes into uniform cubes for even cooking.
2. Chop the bacon into small pieces and dice the onion finely. Mince the garlic cloves and set everything aside.

2. Cook the Bacon

1. Heat a large pot over medium heat and add the chopped bacon. Cook until it becomes crispy, stirring occasionally.
2. Remove the bacon pieces with a slotted spoon and transfer them to a plate lined with paper towels to drain excess grease. Leave the rendered bacon fat in the pot for flavor.

3. Sauté the Aromatics

1. Add the olive oil and butter to the bacon fat in the pot. Once the butter has melted, sauté the diced onion until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

4. Cook the Potatoes

1. Add the diced potatoes to the pot, stirring them to coat with the aromatic mixture.
2. Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Bring the mixture to a boil.
3. Reduce the heat to a simmer, cover the pot, and cook for 15–20 minutes, or until the potatoes are fork-tender.

5. Blend the Soup

1. Use an immersion blender to puree the soup directly in the pot for a creamy consistency. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
2. For a chunky texture, leave some potato pieces unblended.

Please Head Over To Next Page There Still More ,,,