Ever had a stuffed potato? A big baked potato bowl with sour cream, bacon, cheddar cheese and chives. Now, imagine that kind of soup. I was surprised at how delicious it was when I tried it the first time, since I've never been a big fan of "potato soups", always thought they sounded so...unappetizing. Sometimes you have to be brave and just try it, and I'm glad I did. Now I make this soup regularly, it's cheap, cosy and creamy. I encourage you to try this recipe, especially on a cold day.
- 280 g bacon, diced
- 1 celeri stick, finely chopped
- 1 onion, diced
- 1 medium carrot, diced
- 500 g potatoes, diced
- 2 tbsp corn starch
- 2 dl cream
- 5 dl milk
- 1 dl vegetable broth (1 cube)
- 5 dl water
- 1 dl chicken broth (1 cube)
- 1 ½ tbsp grounded black pepper
- 2 tsp salt
- 1 tsp chili flakes
- Shredded cheddar cheese
- In a large saucepan on medium-high heat, fry the bacon until it becomes crispy. Remove bacon from saucepan into a bowl but leave as much fat in the saucepan as possible. Add the onion, celeri and carrot and fry until the onion begins to become transparent.
- Then fry the potatoes for about 4-5 minutes before adding in the corn starch. Make sure you stir and distribute the corn starch evenly.
- Turn down the heat to medium-low. Pour in the cream, milk and water along with both the chicken and vegetable broth. Season with salt, pepper and chili flakes and let simmer for 30 minutes.
- Serve with bacon and shredded cheddar cheese on the side, let people add the amount they want in their dish. If you want, you can serve chives as well to get a bit of extra flavours and crunch.
This is one of my favourite soups and I can't wait to be able to cook it for my little girl - when she is big enough to eat that kind of food. Hope you enjoy it!