Potato Soup with Bacon and Garlic

Name: Potato Soup with Bacon and Garlic
Prep time: 30 min
Cook time: 40 min
Yield: 2
Cuisine: Potato soup recipes
Ingredients: Potato; Garlic; Cream (20%); Soy sauce; Hard cheese; Olive oil; Black peppercorns; Bacon; Broth

Recipe from Kate Logan

2898 views

Cooking time: 20 min

Servings 2

With vegetables, you can make an excellent mashed soup in just 20 minutes, because the vegetable components do not require a long preparation. Mashed soups are easy to digest because of the consistency. If you strain the soup through a sieve at the end of cooking, you get a delicate cream soup.

Potato

4 pcs.
Garlic

4 cloves
Cream (20%)

4 tbsp.
Soy sauce

2 tbsp.
Hard cheese

to taste
Olive oil

to taste
Black peppercorns

2 pcs.
Bacon

2 slices
Broth

2 cups

Calories

611.9 kcal
Protein

34 g
Fat

22 g
Carbohydrates

69 g

Wash and peel the potatoes. Add them to a pot with broth, which you can boil in advance from any meat or buy a ready to use cube with spices for broth, boil water and throw it there. The broth should be 2/3 of the pot. Boil potatoes in broth, add the black pepper. When the potatoes are ready, add chopped garlic and boil for another 1-2 minutes.
Open the package with the bacon slices and place them in a greased frying pan. Place the frying pan on the stove and saute the bacon until crisp.
Add the soy sauce and cream to the cooked potatoes.
Puree the potatoes with in a blender, pour the soup into a bowl, top with crispy bacon, grated cheese and herbs to your taste.

Serve black crispy bread as a side-dish.
Bacon does not have to be deep red after cooking. Its color depends on the method of cooking and the presence of color and flavor stabilizers in the bacon (because not all manufacturers simply salt it, many add additives to improve appearance and extend the shelf life).
The best potato varieties to mash are those with red and pink skins, because they are not very starchy and hold their shape well. The best mashed potatoes are round, with a white skin and white flesh, because they are very crumbly, tender and instantly cooked.