Creamy Bacon & Potato Euphoria
Equipment
- large saucepan
Ingredients
- 8 rashers back bacon
- 200 g onion chopped
- 450 g 1lb potatoes, cubed
- 275 g 10oz canned condensed chicken soup
- 600 ml 1pt milk
- 1 teaspoon dried dill
- Salt and freshly ground black pepper to taste
Instructions
- In a large saucepan, sauté the bacon until crisp.
- Remove and drain on kitchen paper.
- Sauté the chopped onions in the bacon fat over medium heat until soft and golden.
- Add the cubed potatoes and enough water to cover.
- Cover the pan and cook for 15–20 minutes until the potatoes are tender.
- In a separate bowl, stir together the condensed chicken soup and milk until smooth.
- Add this mixture to the potato mixture.
- Heat but do not allow it to boil.
- Season with salt and pepper to taste, and stir in the dried dill.
- Crumble the bacon and sprinkle it on top to garnish.
- Serve the creamy bacon and potato soup hot.
Notes & Wine Advice
Wine Advice: Pair this comforting bacon and potato soup with a light Chardonnay or a Pinot Gris. The wine’s buttery notes will complement the richness of the bacon and the creamy texture of the soup, creating a delightful harmony on the palate.
Nutrition values
Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 12 g | Vet: 18 g | Suiker: 6 g