22 Jan Creamy Potato Bacon Soup

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Another great soup to keep you warm... and a great deal on Bent Arrow Products this week!

It may seem like we are soup obsessed around here and it’s only because we are.

Totally.  Soup.  Obsessed.

Adam claims he could and would eat soup year round. I don’t know if I could go that far, but I do know that you really can’t beat it this time of year. When it’s cold and snowy, soup is really the only thing I want to eat. (That, and lots of warm chocolate chip cookies… but, resolutions ya’ll.)

We made this soup using jowl bacon because our summer pork belly bacon sold out in less than 24 hours. Seriously. That fast!

Despite being technically an offal, jowl bacon isn’t much different than bacon bacon so we sub it all the time. In salads, pizza, on Brussels sprouts, just plain at brunch and more.

Jowl bacon comes from the pigs cheek. Ours comes sliced as our belly bacon would and has a natural cure using celery juice powder. It cooks similarly to bacon, bring fried or baked. It curls, so bacon presses or another pan can be used if that bothers you. In both ways of cooking you are looking for a crispy-chewy piece of bacon.

When it’s this cold you can’t beat a creamy potato bacon soup.  And, because it’s still January it’s too bad for you either.  (As, potato bacon soups go, of course.)  We load it up with lots of veggies, homemade stock and Greek yogurt.  If Greek yogurt isn’t your thing, light or real sour cream are great too.

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Potato Bacon Soup
 
Ingredients
  • 2 pounds russet portages, peeled and cubed
  • 1 onion, chopped
  • 2 carrots, chopped
  • ¼ cup flour
  • 2 cups reduced fat milk (whole is fine too)
  • 1 cup chicken stock
  • ¾ cup Greek yogurt or sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅔ cup sharp cheddar cheese
  • 6 slices of jowl bacon (or center cut bacon), cooked and crumbled
Instructions
  1. Heat 2 tablespoons of olive oil in a large pot and add potatoes, onions, and carrots. Cook until soft. Mash slightly.
  2. Whisk together flour, milk and stock in a medium bowl and stir into the potato mixture. Cook over medium heat stirring often for about five minutes.
  3. Lower the heat and add yogurt or cream, spices, cheese and bacon. Stir often until thickened and bubbling.
  4. Ladle into bowls and top with parsley.

 

This week all Bent Arrow products are 25% off on Market Wagon and we will also honor this at the farm through Sunday, 1/27/2019.

1Comment
  • Kerry Smith
    Posted at 14:25h, 23 January

    So awesome! For sure going to make this soon. I bet you could even sub half the potatoes for cauliflower to make it even healthier. But, likeeeeee, potatoes. 😀