Aurora
01-18-2014, 12:12 AM
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English Bacon and Potato Soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Yield: 6 servings
English Bacon and Potato Soup
It's a simple soup, uncomplicated and delightful, and it begins first by sauteing leeks in butter. Carrots, thyme, potatoes, English bacon, chives and real bone broth add to the mix, creating a beautiful simple soup - excellent served with freshly baked sourdough bread and more butter.
Ingredients
2 tablespoons grass-fed butter
2 medium leeks, white and light-green parts only, sliced thin
1 tablespoon fresh thyme leaves
1 pound English-style bacon, chopped
3 carrots, peeled and chopped
4 medium potatoes, peeled and chopped into 1/2-inch pieces
1 1/2 quarts chicken bone broth
2 tablespoons chopped chives
Instructions
Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks and fry them in the butter until they soften and become translucent. Stir in the thyme and bacon, and continue cooking the bacon until it renders its fat and is cooked through - about 6 minutes.
Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup - about 40 minutes.
Ladle the soup into bowls, top with chopped chives and serve.
Notes
If you cannot find English-style bacon, substitute Canadian bacon or ham. American bacon is too fatty, smoky, salty and rich for inclusion in this meal.
http://www.camping-enroute.com/images/dutch_oven_open_fire.jpg
http://4.bp.blogspot.com/-ilJv-aVOzPY/T0ZWNY4i7cI/AAAAAAAABF0/XfobBbF4JLw/s1600/bacon-potato%2Bsoup.JPG
English Bacon and Potato Soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Yield: 6 servings
English Bacon and Potato Soup
It's a simple soup, uncomplicated and delightful, and it begins first by sauteing leeks in butter. Carrots, thyme, potatoes, English bacon, chives and real bone broth add to the mix, creating a beautiful simple soup - excellent served with freshly baked sourdough bread and more butter.
Ingredients
2 tablespoons grass-fed butter
2 medium leeks, white and light-green parts only, sliced thin
1 tablespoon fresh thyme leaves
1 pound English-style bacon, chopped
3 carrots, peeled and chopped
4 medium potatoes, peeled and chopped into 1/2-inch pieces
1 1/2 quarts chicken bone broth
2 tablespoons chopped chives
Instructions
Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks and fry them in the butter until they soften and become translucent. Stir in the thyme and bacon, and continue cooking the bacon until it renders its fat and is cooked through - about 6 minutes.
Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup - about 40 minutes.
Ladle the soup into bowls, top with chopped chives and serve.
Notes
If you cannot find English-style bacon, substitute Canadian bacon or ham. American bacon is too fatty, smoky, salty and rich for inclusion in this meal.