Bacon & Potato Soup | Ep. 2 | Cooking in the Community Kitchen

Join Judy for the second episode of Cooking in the Community Kitchen, where she makes vegetables delicious in her Potato and Bacon soup. Community Kitchen is a non-profit organization that focuses on education and nutrition.

Ingredients

  • 6-8 Slices of Bacon, if you prefer not to use bacon, use 1/4 cup Oil

  • 3 carrots, scrubbed, diced

  • 2 cups chopped onions

  • 3 ribs celery, sliced

  • 3 cloves garlic, minced (about 1 Tbsp.)

  • 3 Tbsp. butter or margarine

  • 4-6 cups chicken or vegetable stockor enough to cover potatoes

  • 8 potatoes, peeled (optional), cubed

  • 1 tsp+. dried tarragon

  • Salt & Pepper to Taste


Cover Recipe Image P&B Soup.png

Preparation

In a large pot, over medium heat, cook bacon until crisp. Remove bacon from the pot, reserving 1/4 cup of the bacon drippings.

Cook celery, onions, carrots in the bacon drippings until translucent. Add dried tarragon, stir in garlic and cook for 3 minutes.

Add cubed potatoes, and toss to coat. Sauté 3-4 minutes.

Return bacon to pot and add enough chicken or vegetable stock to cover the potatoes. Cover and simmer until potatoes are tender.

Puree about 1/2 the soup mixture, with hand held blender, until desired consistancy. If needed add extra milk/cream or stock until desired thickness. Taste, and adjust seasoning.

Can be topped with shredded cheese, sour cream, chopped green onions, and bacon bits.

ENJOY!

Bryton Udy