Make this hearty potato and bacon soup and fill up those tummies on a chilly day!
Potatoes and bacon just go together, right? This soup has a lovely combination of both plus carrots and onions. Sour cream just makes it more delicious! This soup can be made in a pressure cooker or Instant Pot, or on a pot on the stove(this just takes longer).
How to make this soup
Prep your vegetables beforehand. In a deep pot or pressure cooker, sautee the onions and add the bacon. Then add the carrots and sautee until soft. Add a tablespoon of flour. This will thicken the soup. You can, however, leave it out or use gluten-free flour if you want to keep this soup gluten-free.
Next, add your cut potatoes and stock. Cook until the potatoes are soft. In the pressure cooker, it is about 20-25 minutes. On the stovetop will be longer, around 30-40 minutes.
Let the soup cool down completely before adding the sour cream. If you find that the fat of the bacon is floating at the top, remove it before adding the cream. Heat it up again, but don’t let it boil, before serving. Use a whisk to get rid of the cream clumps.
A delicious, and filling, potato and bacon soup that is perfect for those colder days. Serve with a fresh slice of bread!
Print the recipe below for your recipe book
- 4 medium potatoes, sliced
- 1/2 onion, diced
- 2-3 medium carrots, grated
- 250g bacon, diced
- 2 cubes of chicken stock
- 4 liter of boiling water
- 300ml sour cream
- 15ml(1 tablespoon) flour- optional
- Sautee the onion, then add the bacon.
- Add the carrots and sautee until soft.
- Add the flour(if you are using it to thicken the soup).
- Add the potatoes and chicken stock.
- Cook until the potatoes are soft. (20-25 minutes in a pressure cooker, or 30-40 minutes on the stove)
- Let it cool down before adding the sour cream., for at least half an hour.
- Add the sour cream before serving, whisk the cream clumps until it disappears.