John Myers
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Creamy Potato Soup with Potato Croutons and Bacon Chips
The perfect creamy potato soup with potato croutons and bacon chips recipe with a picture and simple step-by-step instructions.
- 50 g Onions
- 200 g Potatoes
- 500 ml Vegetable broth
- 200 ml Cream
- 200 ml Salt
- 200 ml Pepper
- 200 ml Nutmeg
- 1 Potato
- 2 tbsp Rapeseed oil
- 4 Discs Bacon
For the soup:
- Peel and roughly dice the onion and fry in a saucepan with a little olive oil. They shouldn’t get too brown, otherwise the soup will also take on a rather dark brown color. In the meantime, peel and dice the potatoes and add them to the pot. After about 2 minutes, when everything has got a little color, add the vegetable stock. Now we cook the whole thing until the potatoes are done. Carefully stir in the cream and finely puree the whole thing with the hand blender to make a nice, creamy soup. Season with salt, pepper and nutmeg. Tip: When pureeing the soup, carefully move the hand blender up and down, this creates an even creamier consistency and enhances the taste a little.
The potato croutons:
- Peel the potatoes and cut them into small cubes. Fry these in a hot pan with a little oil until golden. Finally, place on a paper towel and let the excess fat drip off. Sprinkle with a little salt. The croutons have a very strong, unadulterated potato taste and therefore go well with soup.
The bacon chips:
- The bacon is fried in a pan without oil and over medium heat until crispy. Put some kitchen paper on a flat plate and let the bacon drain briefly to remove the excess fat. Now it can be served. Put the soup in a deep plate, crumble the bacon over it and add the croutons to the soup. If you want, you can decorate this with chives or parsley.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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