Creamy Bacon & Potato Soup

Ingredients

• 3 lb russet potatoes, peeled and cut into uniform ½-inch cubes
• 5–6 strips bacon, cut into ½-inch pieces
• 1 medium yellow onion, finely diced
• ½ tbsp jarred minced garlic
• 3½ cups water
• 3½ tsp beef bouillon powder
• 2 cups whole milk or heavy cream
• 2 tbsp salted butter
• ½ tsp ground white pepper
• ⅛ tsp ground nutmeg

Method

1. Render the bacon. Put the chopped bacon into a cold 5.5-quart enameled cast iron Dutch oven. Bring to medium heat and cook until deeply brown and crisp. Lift out the bacon with a slotted spoon, leaving all the rendered fat in the pot.
2. Cook the aromatics. Add the diced onion to the bacon fat. Sauté over medium heat for 4–5 minutes until translucent. Add the minced garlic and stir constantly for exactly 45 seconds.
3. Simmer the potatoes. Add the cubed potatoes, exactly 3½ cups water and the beef bouillon. Bring to a rolling boil, then immediately reduce to low and cover. Simmer undisturbed for 15–20 minutes, until a fork passes easily through the potatoes. Keep the low simmer near 200°F (93°C).
4. Thicken in the pot. Mash roughly 50% of the potato cubes against the inside of the pot with a heavy wooden spoon or potato masher. Leave the rest in pieces for texture.
5. Finish with dairy. Keep the heat low. Pour in the milk or heavy cream; add the white pepper, nutmeg and salted butter. Stir gently, then simmer uncovered for 5 minutes until thickened. Do not boil after adding the dairy.
6. Serve. Ladle into bowls and top generously with the reserved crisp bacon.

Cooking notes

Water quantity

Use 3½ cups water, measured before adding the dairy.

Control the dairy heat

After adding milk or cream, use a gentle simmer rather than a hard boil.

Storing leftovers

Refrigerate promptly in shallow containers; use within 3–4 days and reheat soup thoroughly.

Bottom Up Iron · bottomupiron.com/recipes/creamy-bacon-potato-soup.html