John Myers
Potato Cream Soup with Crispy Bacon Cubes
The perfect potato cream soup with crispy bacon cubes recipe with a picture and simple step-by-step instructions.
- 2 Onions, finely diced
- 2 Garlic cloves, finely chopped
- 500 g Potatoes, peeled and diced
- 150 ml Gewürztraminer, medium dry
- 900 ml Vegetable stock
- 100 ml Cream
- 0,5 tsp Dried marjoram
- Espelette pepper
- Black pepper from the mill
- Salt
- 200 g Diced bacon
- 1 tbsp Butter
- 0,5 bunch Leaf parsley, finely chopped
- Melt the butter in a saucepan and fry the onions and garlic until translucent and then add the potato cubes and sauté for a few minutes while turning and then deglaze with the Gewürztraminer and reduce this to about 1/3 and then the vegetable stock add and with the lid closed, let everything simmer for about 40 minutes over medium heat.
- Then add the cream and puree everything finely with the hand blender and then, depending on the consistency, add some vegetable stock, it shouldn’t be porridge. Then season with marjoram, Espelette pepper, pepper and salt, put the lid on and let it steep for a few minutes over the lowest heat,
- In the meantime, leave the bacon cubes in a hot pan and let them get crispy. Then serve the soup, add a few cubes of bacon to the soup and sprinkle with the parsley. And of course, a glass of the wonderful GHewürztraminer also goes with it.
Facebook Comments