Country Potato Bacon Soup
Chicken stock may be substituted for water but I don’t think it’s necessary. All the ingredients, except potatoes, are quite flavorful on their own. Save chicken stock for something that needs a flavor boost. Don’t shy away from buttermilk without giving it a fair shot. It has less fat that half and half or cream and much more flavor. The soup can be pureed if you want it smooth. I prefer to slightly mash the potatoes with a potato masher and leave the texture chunky. As with most soups, this one is better the second day. It takes a while for the bacon grease and buttermilk to become comfortable with each other. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 slices bacon, fried crisp and set aside, drippings reserved
- 1 medium onion, chopped
- 4 1/2 cups potatoes, peeled and diced into one inch cubes
- 3 1/2 to 4 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup buttermilk, OR make from a shortcut
Instructions
- In a pot, saute the onion in the reserved bacon fat until soft. Add potatoes and stir well. Cover the potatoes with the water, add salt and pepper and stir.
- Bring to a boil, reduce heat and cover. Cook for 15 minutes or until potatoes are soft.
- While the potatoes are cooking, eat a piece of that bacon sitting on the counter staring at you.
- Once the potatoes are soft, you can puree them or slightly mash them. Taste for seasoning and adjust.
- Add buttermilk and stir well. Brink temperature back to simmer and cook for 15 minutes uncovered, do not let it boil.
- Ladle into bowls. Crumble the remaining bacon, if there is any left, and garnish each bowl with a bit of crumbled bacon.
Notes
Most expensive item is potatoes, but at 35 Baht per kilo, you can make a lot soup! Easily under $1 per meal for this dish. Serve as a side with dinner or a light lunch.
Shortcut: Buttermilk.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.