A bowl of potato soup with bacon and thyme will warm your soul. It’s hearty, it’s wholesome and incredibly aromatic.
This dish is a perfect example of how to extract a lot of flavor from simple ingredients. And best of all, it’s a one-pot meal recipe, meaning there are only a few easy steps and not much cleaning afterward.
Begin by cutting the bacon into small cubes. It goes in first because you want the vegetables to cook in the rendered fat. This will enhance the flavor. If you don’t have bacon in your pantry, you can use any of these excellent bacon substitutes.
We’ll be using a 5-liter (about 1.3 gallon) pot, so there’s enough room for all the ingredients and the water. Add only a bit of cooking oil to start off the bacon because the rendered fat will do much of the work here. Sprinkle in some thyme to awaken the aroma.
Once the bacon gets a bit of color, it’s time for the onions to go in.
As the onion becomes translucent, put in the other vegetables, stir and let cook for a few minutes.
Pour enough water into the pot to almost fill it, ensuring the vegetables are well covered. Season with salt and pepper. Allow the soup to simmer and cook.
When the vegetables are nearly cooked through, add the diced potatoes to the pot. You’ll want them tender, but not flaky.
Once the potatoes are cooked, remove the pot from the heat.
In a separate bowl, place the sour cream. Gradually add and whisk in some of the hot soup mixture until the temperature of the mixture matches that of the soup. This will help prevent curdling.
Pour the sour cream mixture into the large pot of soup and continue to mix until everything is well combined.
Enjoy the comforting flavors of this satisfying dish!
Please find below the full recipe for this delicious potato soup with bacon and fresh thyme.
Potato Soup with Bacon and Fresh Thyme
Ingredients
- 300 g bacon
- 4 large potatoes
- 1 onion
- 2 carrots
- 1 parsnip
- 1/4 celery root
- 20 ml vegetable oil
- 200 g sour cream
- 1 spring thyme
- 2 bay leaves
- salt
- pepper
Instructions
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Cut the bacon into small cubes.
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Wash the veggies and chop them.
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Fry the bacon in a 5-liter (about 1.3 gallon) pot using a little oil. Add the thyme. Once it gets a bit of color, add the onion. When the onion becomes translucent, add the carrots, parsnip, and celery. Add enough water to almost fill the pot. Season with salt and pepper and let to boil.
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When the veggies are almost done, add the potatoes.
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When the potatoes are done, remove from the heat.
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Put the sour cream in a bowl and gradually add and whisk some hot soup until the mix reaches the soup temperature. Pour everything into the large pot and continue mixing.
Notes
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