Potato and bacon soup


Winter is upon us, and even though we live in the tropics, it still gets cold. This recipe is ideal being warm, thick and nourishing. It does take some time to prepare, but you can pre-make, then add the topping of Cheddar and chives

Cooking method

Cook the bacon 12 to 14 minutes in a large pot over medium heat until crisp, stirring occasionally. Transfer to a plate, reserving two rashers of crispy bacon. Pour out all but 2 tablespoons of the fat from the pot.

Add the onion and garlic to the pot. Cook, 6 to 8 minutes stirring frequently, until softened.

Add the potatoes, broth, milk, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer 30 to 40 minutes, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened.

Serve warm, topped with the Cheddar, chives, and the two reserved bacon rashers. (Some cooks will use commercial Bacon Bits in the topping.)

Ingredients Serves 4
Bacon, chopped 4 rashers
Onion, chopped 1 small
Garlic, chopped 2 cloves
Potatoes, peeled and cubed 4
Chicken broth 3cups
Whole milk 3cups
Sea salt and black pepper to taste
Cheddar, grated 1 cup
Chives chopped fresh 2 tbspns