Potato Soup with Bacon
Ingredients
- 4 leeks white and light green parts only, chopped
- 1 head of white celery chopped
- 2 carrots chopped
- 4 onions chopped
- 1 whole chicken giblets removed
- 1 kg potatoes peeled and diced
- 250 g bacon diced
- 50 g fresh chervil chopped
- Thyme bay leaf
- Salt pepper
Instructions
- In a large pot, combine the whole chicken, green parts of leeks, chopped celery, 1 chopped onion, 2 chopped carrots, thyme, bay leaf, salt, and pepper.
- Cover with water and bring to a boil.
- Reduce heat and simmer for 1 hour or until the chicken is cooked through and tender.
- Remove the chicken from the pot and set aside to cool.
- Strain the broth through a sieve and discard the solids.
- Return the broth to the pot.
- Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
- Set the shredded chicken aside.
- In a separate skillet, fry the diced bacon until crispy.
- Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
- In the skillet with the bacon fat, sauté the chopped leeks, celery, and onions until softened.
- Add the sautéed vegetables to the pot with the chicken broth.
- Add the diced potatoes and bring to a simmer.
- Cook until the potatoes are tender, about 15-20 minutes.
- Using a blender or immersion blender, puree the soup until smooth.
- Alternatively, pass the soup through a sieve for a silky texture.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with the crispy bacon and chopped fresh chervil.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this rich and savory soup with a medium-bodied white wine such as Chardonnay or Viognier. The acidity of these wines will cut through the richness of the bacon and complement the hearty flavors of the soup. Alternatively, a light-bodied red wine like Pinot Noir would also be a suitable match.Nutritional Information
Calories: 320 kcal | Carbohydrates: 35 g | Protein: 18 g | Fat: 12 g | Fiber: 5 g | Sugar: 7 g