Potato and Bacon Soup Recipe with Crispy Bacon and Croutons

This potato and bacon soup recipe makes a comforting bowl of chunky potato and bacon soup that’s topped with crispy bacon, crumbled croutons and crunchy fried shallots. Textured and loaded with umami thanks to the bacon and toppings, it’s a hearty and warming bowl of soup that more closely resembles a stew. Grind some fresh black pepper or sprinkle on chilli flakes for added warmth.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Australian

Servings:

Calories: 938kcal

Author: Lara Dunston

Equipment

Ingredients

500 g potatoes peeled and diced
½ tsp salt
6 rashers of bacon sliced into 1cm strips
4 tbsp olive oil
250 g onion diced
2 cloves garlic minced
1 litre chicken stock or pork stock
2 bay leaves
1 tsp sea salt or to taste
1 tsp white pepper or to taste
½ head white cabbage shredded
1 tbsp extra virgin olive oil
2 tbsp croutons semi-crushed, ground a little in a mortar and pestle
2 tbsp crispy fried onions
2 tbsp sour cream optional

Garnish

Chilli flakes or cracked black pepper to taste

Metric - US Customary

Instructions

In a pot of salted water, boil the diced potatoes for around 15 minutes until they’re just starting to soften.
Meanwhile, in a wok, fry pan or skillet, over medium heat, fry the bacon slices until crispy, then use a slotted spoon to scoop the fried bacon out so you can retain the bacon fat, and set aside in a dish.
Add 2 tablespoons of olive oil over medium heat until shimmering, then fry the onions for 3-5 minutes until soft, add the finely chopped garlic and fry for a minute until fragrant, taking care not to burn the garlic. Add a splash of hot water, deglaze the wok/pan, and transfer the onion and garlic to a soup pot.
To the soup pot, add a litre of stock and bay leaves, sea salt, white pepper, and turn onto high.
To the same wok, fry pan or skillet, heat another 2 tablespoons of olive oil until shimmering, then slide in the shredded cabbage, turning so it’s covered in olive oil, and fry over high heat for about 8 minutes until soft and brown, then transfer to the soup pot.
Drain the potatoes and transfer them to the soup pot, along with ¾ of the crispy bacon. When the soup comes to a boil, turn down to medium to simmer for 15 minutes or so until the potato breaks down more and it’s thick and chunky. Taste the soup, season with additional salt and pepper if needed.
When you’re ready to serve, ladle the soup into bowls and drizzle on extra virgin olive oil, sprinkle on the semi-crushed croutons, crispy fried onions, an optional dollop of sour cream onto each bowl, and a sprinkle of chilli flakes or cracked black pepper to taste.
Serve immediately with crusty bread or toast and additional bowls of sour cream and croutons.

Nutrition