How to Prepare Appetizing Potato & Bacon Soup tasty & perfect

Whether you are a college student just beginning your very own cooking experiments or an experienced cook with lots of dinner parties under your belt, there is constantly something new to find out about cooking. We hope these Potato & Bacon Soup recipe and tips can help you in your kitchen tonight, as well as get used to remarkable home-cooked meals.

Potato, annual plant in the nightshade family, grown for its starchy edible tubers. The potato is native to the Peruvian-Bolivian Andes and is one of the world's main food crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour.

You need Idaho potatoes; peeled & medium dice.
Provide bacon; small dice.
Prepare carrot; peeled & medium dice.
You need to prepare white onion; medium dice.
You need to prepare celery; medium dice.
You need to prepare garlic cloves; creamed.
You need to prepare herbes de provence.
Provide chicken stock.
You need to prepare bay leaves.
Use heavy cream.
Prepare grated parmigiano reggiano.
You need to prepare kosher salt & black pepper.
Prepare sour cream.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add at least a pinch or two when you start cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

Place chicken stock and bay leaves in a seperate saucepot. Bring to a boil. Reduce by 1/3..
Slowly render bacon fat on medium-low heat until bacon is crispy. Remove bacon with a slotted spoon and pat dry between paper towels. Reserve..
Add celery, carrots, and onions with a small pinch of salt and pepper. Sweat on medium-low heat until veggies begin to soften, about 5-8 minutes..
Add potatoes. Season with herbes de provence, salt, and pepper. Cook for 4-5 minutes..
Add garlic. Cook 1 minute..
Heat heavy cream to a simmer in a seperate saucepot..
Add chicken stock. Simmer until potatoes are tender, approximately 15 minutes..
Remove bay leaves. Puree the soup in the pot with an immersion blender. (Puree 3/4 of the soup if you want some bite).
Add heavy cream. Stir to combine..
Add cheese slowly while whisking..
Simmer 5 minutes. Do not boil. (If you want a thicker soup, a roux or slurry can be added).
Add 3/4 of the bacon to the soup..
Garnish with sour cream and bacon..
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