Print Recipe
Pin Recipe
[btn-google-source]
Servings: 4
Calories: 470kcal
Ingredients
- 6-8 potatoes
- 4-6 bacon strips
- 3 tablespoons butter
- 1 onion
- 6 cups vegetable stock
- ¼ cup sour cream
- 1 small bunch of fresh parsley or your favorite herbs
- Salt and pepper
Instructions
- Preheat the oven to 350ºF (180°C). Wash and dry the potatoes. Prick each one with a fork a few times to let steam escape during baking. Wrap them in foil and place them on the center oven rack. Bake for about 1 hour or until tender. Once cooked, let the potatoes cool completely so they’re easier to handle.6-8 potatoes
- While the potatoes are baking, cook the bacon. Heat a skillet over medium-high heat, lay the bacon strips flat, and let them cook for about 10 minutes, flipping occasionally, until they’re golden and crispy. Transfer the cooked bacon to a plate lined with paper towels to absorb the grease. Once cooled, chop it into large pieces.4-6 bacon strips
- While the bacon rests, peel and finely dice the onion. In a large saucepan, melt the butter over medium-low heat. Add the diced onion and cook for 8–10 minutes, stirring occasionally, until it’s soft and translucent without browning.3 tablespoons butter, 1 onion
- Once the potatoes have cooled, cut them into halves or quarters and add them to the saucepan. Pour in the vegetable stock and stir well. Bring everything to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to combine the flavors.6 cups vegetable stock
- Using an immersion blender, puree the soup in the pot until smooth and creamy. (If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splatters.) Taste and season with salt and pepper as needed.Salt and pepper
- To serve, ladle the soup into bowls and top with a dollop of sour cream, crispy bacon pieces, and a sprinkle of fresh herbs like parsley or chives. Enjoy!¼ cup sour cream, 1 small bunch of fresh parsley
Notes
- Bake and cool the potatoes completely before blending; warm potatoes turn gluey faster.
- Cook the bacon in a single layer so it crisps instead of steaming.
- Soften the onion in reserved bacon grease instead of butter for a deeper base.
- Season only after blending, since blending concentrates the salt.
- Blend just until smooth; over-blending releases starch and turns the soup gummy.
- Thin with a little stock or water if it sets up too thick.
- Refrigerate leftover soup within two hours of cooking and use it within three to four days.
Nutrition
Calories: 470kcal | Carbohydrates: 64g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 1648mg | Potassium: 1451mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1139IU | Vitamin C: 65mg | Calcium: 63mg | Iron: 3mg
Tried this recipe?Let us know how it was!