Creamy Bacon and Yukon Gold Potato Soup
Indulge in this deliciously creamy bacon and Yukon Gold potato soup, perfect for cozying up on a rainy day or a crisp fall evening. This rich and satisfying dish is elevated by smoky bacon that infuses every spoonful with flavor, while tender pieces of Yukon Gold potatoes provide a buttery texture. Enhanced with fresh herbs and a dash of whole grain mustard that warms the palate, this soup is not just a meal; it's an experience. Whether served as a one-dish meal or a comforting starter, it's sure to be a hit with family and friends. If you prefer a lighter consistency, simply adjust with additional cream or broth to suit your taste.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
bacon
1/2 lb (diced)
onion
1 large (diced)
salt
to taste
pepper
to taste
fresh thyme
1 sprig
fresh rosemary
2 sprigs
bay leaf
1
Yukon Gold potatoes
15 (peeled and diced into 1/2 inch pieces)
garlic
1 teaspoon (chopped)
vegetable stock or water
2 quarts
cream
1 cup
whole grain mustard
1/4 cup ((preferably with horseradish))
Instructions
1
In a large stockpot, render the diced bacon over medium heat, cooking until it is crispy and golden brown. This should take about 6-8 minutes.
2
Add the diced onion to the pot and sauté for 4-5 minutes until it becomes translucent and fragrant.
3
Season the mixture with salt and pepper, then add the fresh thyme, rosemary, and bay leaf.
4
Stir in the diced Yukon Gold potatoes and chopped garlic, ensuring they are well coated with the bacon and onion mixture.
5
Pour in the vegetable stock (or water), bringing the mixture to a rolling boil.
6
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.
7
Stir in the cream and whole grain mustard, mixing thoroughly to combine all the flavors.
8
Carefully remove the bay leaf and purée half of the soup in a blender until smooth, then return it to the pot. For a chunkier texture, you can adjust how much you blend to your preference.
9
Taste and adjust the seasonings as necessary, keeping in mind that the flavor may be enhanced after blending.
10
To serve, ladle the soup into bowls and garnish generously with chopped scallions for a fresh crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Bacon and Yukon Gold Potato Soup?
It is a rich and satisfying soup made with smoky bacon, buttery Yukon Gold potatoes, fresh herbs, and whole grain mustard, perfect for fall evenings.
Which type of potatoes should I use for this recipe?
The recipe specifically calls for 15 Yukon Gold potatoes, which are chosen for their buttery texture and ability to hold their shape while remaining tender.
How long does it take to cook the bacon for this soup?
The diced bacon should be rendered over medium heat for about 6 to 8 minutes until it becomes crispy and golden brown.
Can I use water instead of vegetable stock?
Yes, you can use either 2 quarts of vegetable stock or 2 quarts of water to simmer the potatoes.
How do I achieve a creamy yet chunky texture?
The recipe suggests pureeing exactly half of the soup in a blender and then returning it to the pot to balance creaminess with hearty potato chunks.
What role does the whole grain mustard play in the soup?
The whole grain mustard, preferably with horseradish, is added at the end to warm the palate and enhance the depth of flavor.
How should the potatoes be prepared?
The potatoes should be peeled and diced into 1/2 inch pieces before being added to the pot.
What fresh herbs are included in this soup?
The recipe uses one sprig of fresh thyme, two sprigs of fresh rosemary, and one bay leaf for aromatic seasoning.
How long do the potatoes need to simmer?
The potatoes should simmer uncovered for approximately 20 minutes, or until they are fork-tender.
What is the recommended garnish for this potato soup?
Ladle the soup into bowls and garnish generously with chopped scallions for a fresh crunch.
How much bacon do I need for this recipe?
You will need 1/2 pound of diced bacon.
When do I add the garlic?
The chopped garlic is stirred in along with the diced Yukon Gold potatoes after the onions have been sautéed.
How long should I sauté the onion?
The diced onion should be sautéed for about 4 to 5 minutes until it becomes translucent and fragrant.
Should I remove the bay leaf before serving?
Yes, you should carefully remove and discard the bay leaf before pureeing the soup and serving.
Can I adjust the consistency of the soup?
Yes, if you prefer a lighter consistency, you can adjust the soup with additional cream or broth to suit your personal taste.
Is this soup suitable as a main course?
Yes, it is described as a satisfying one-dish meal or a comforting starter.
What kind of onion should I use?
The recipe calls for one large onion, diced.
How much cream is required?
The recipe requires 1 cup of cream, which is stirred in near the end of the cooking process.
What temperature should the bacon be cooked at?
The bacon should be rendered over medium heat.
Can I use a different type of mustard?
The recipe recommends 1/4 cup of whole grain mustard, preferably with horseradish, for the best flavor profile.
Does this recipe include salt and pepper?
Yes, salt and pepper are added to taste after sautéing the onions.
Is this recipe categorized under any specific cuisine?
The recipe is tagged as French cuisine and falls under the category of comfort food.
What is the first step in making this soup?
The first step is to render the diced bacon in a large stockpot until crispy.
How many ingredients are in this recipe?
There are 12 ingredients in total, ranging from bacon and potatoes to fresh herbs and cream.
Can I make this soup in advance?
While the instructions focus on immediate preparation, potato-based soups with bacon typically store and reheat well.
Do I boil the soup with the cream already in it?
No, the mixture is brought to a boil with stock or water first; the cream is stirred in after the potatoes are tender.
How much garlic is used?
The recipe uses 1 teaspoon of chopped garlic.
What is the total liquid volume for the base?
The base uses 2 quarts of vegetable stock or water.
Is the soup simmered covered or uncovered?
The instructions specify letting the soup simmer uncovered for about 20 minutes.
When should I taste and adjust the seasoning?
You should taste and adjust the seasonings after pureeing and returning the mixture to the pot, as blending can enhance the flavors.