Potato and Bacon Soup Recipe (2024)

FAQs

Should bacon be cooked before adding to soup? ›

Yes, I've tried it both ways and it is far far superior cooked first to crispy, then drain off the grease, because there is plenty of that residing in the bacon after it is cooked already. No matter how small the amount of bacon, bacon grease really makes a dish much worse. And crisp it when you cook it.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Yes, adding heavy cream or milk can be a great way to thicken your potato soup while also adding richness and creaminess. Simply pour in a small amount of cream or milk while your soup is simmering, then continue to cook until it reaches the desired thickness. Be sure to stir frequently to avoid scorching.

Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.

If you mean a “soup” such as a hotpot broth you put over a stovetop and boil, then simmer at high heat, then the thinner cuts of bacon you find in the West, or the more thick cut in Europe and China, would do wonderfully since they'll cook right off.

However, so long as the bacon gets above 145 degrees, you are good.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

How to make can potato soup taste better? ›

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

To keep that from veering into bland territory, you can add dried herbs, stock concentrate + actual stock, ample garlic, and always heroic cream cheese to the mix, as we do in this recipe.

I don't recommend mixing the bacon into the soup as it will get soggy. Soup should be stored and the refrigerator and freezes well.

By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you're also much less likely to burn the meat while waiting for the fat to cook off.

No, it's not safe to eat raw bacon. Even though bacon has been preserved through the curing process, it has not been cooked. Like other foods you should never eat raw, consuming raw or undercooked meat puts you at risk of foodborne illness from viruses, bacteria or parasites.

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.