It was cold, windy and sleety last weekend. I guess our nice fall weather has finally left us. So it seemed like the perfect time to stay inside and make a warming, comforting soup with some of the mushroom stock I made in my last blog post.
I decided to make a bacon potato soup and use a mix of my mushroom stock and some of my chicken stock, see this post for my chicken stock recipe.
To start with I heated some olive oil and added chopped bacon, onion and garlic. I let that cook for 5 minutes.
Then I added my chicken stock, my mushroom stock, diced potatoes, shredded cabbage, Worcestershire sauce and Dijon mustard. I brought to a boil and then reduced heat to simmer for 30 minutes.
I removed the pot from the heat and let the soup cool slightly. I then placed 3 cups of the soup in my blender and pureed it.
I put the puree back into the pot with rest of soup and warmed it over medium low heat, stirring occasionally. Once hot I stirred in salt, pepper and parsley and then served.
How did it taste? Like a warm hug! The soup was creamy without containing dairy. The mix of chicken and mushroom stock gave the soup a really nice flavor which really complimented the potatoes and bacon well. This is a good one for all you potato lovers out there…you know who you are!
- 2 TB olive oil
- 6 slices of bacon, chopped
- 1 yellow cooking onion, diced
- 2 cloves of garlic, finely chopped
- 2 cups of mushroom stock
- 6 cups of chicken stock
- 2 ½ cups of diced potato
- 3 cups of shredded savoy cabbage
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3 TB parsley, roughly chopped
- Salt and pepper
- Heat olive oil over medium high heat in a large pot. Add bacon, onion and garlic and cook stirring occasionally for 5 minutes.
- Add stocks, potatoes, cabbage, Worcestershire sauce and Dijon. Bring to a boil and reduce heat to simmer for 30 minutes.
- Remove from heat and let stock cool slightly. Place 3 cups of soup into a blender and puree. Pour the pureed soup back into the pot, stir and place pot over medium low heat for 5-10 minutes until thoroughly warmed. Season with salt and pepper and stir in parsley before serving.