Tuesday, January 17, 2012

Creamy Potato Soup with Bacon Vinaigrette

  Creamy Potato Soup with Bacon Vinaigrette



Creamy Potato Soup with Bacon Vinaigrette

by Victoria Challancin

I admit it:  I am a sucker for the unusual, the odd bit, the dazzling difference, be it in people, in travels, in food.  So when I see a bacon vinaigrette adorning what could possibly be a fairly boring soup, I'm in.


This recipe is lovely.  Comforting with a tinge of excitement, it's perfect for cooler weather.  And face it, those of you that know me realize that I could probably enjoy bacon on cardboard.  It's my roots, you see.


The soup itself is a predictable recipe, full of basic pureed vegetables, a rich stock (I used a homemade chicken broth), and some added depth via sour cream.  The bacon vinaigrette, however, is in a category of its own.  Sharp, tangy, a bit unusual...it has that edge that turns the everyday into something special.  I found this lovely recipe here.




Creamy Potato Soup with Bacon Vinaigrette

(Recipe from OBCookie on Food52.com)

For the soup:
1 tablespoon butter
1 large onion, diced
1 large carrot, diced
1 rib celery, diced
3 cloves garlic, minced or pressed
1 sprig rosemary, leaves chopped
1 teaspoon salt
6 medium Russet potatoes (about 2 lbs), peeled and diced
7 cups chicken stock or water
1 cup low fat sour cream
Salt and freshly ground black pepper to taste

For vinaigrette:
4 pieces thick cut bacon
3 green onions, finely sliced
3 tablespoons white wine vinegar
2 tablespoons olive oil
Pinch salt

Add butter to large pot on medium-high heat and melt.  Add carrot, onion, celery, garlic, rosemary, and salt.  Sauté vegetables until onions are soft, about 10 minutes.

Add potatoes and stock.  Cook on medium-high until potatoes are very tender, about 20 minutes.  Turn off heat.  Add sour cream and puree in blender or with immersion blender.  

To make vinaigrette:  Cook bacon unti9l crispy on medium-high heat in frying pan.  Drain fat onto paper towel and chop bacon into small pieces.  Place bacon in small bowl and add onions, vinegar, and salt.  Add oil and mix well.  Serve 2 tablespoon of vinaigrette atop each individual bowl of soup.

Enjoy!


The Bacon Vinaigrette




  Creamy Potato Soup with Bacon Vinaigrette

©Victoria Challancin.  All Rights Reserved.

8 comments:

Hotly Spiced said...

I love how you made your own stock Victoria. Very impressive! Potato soup is a favourite of mine. I haven't had it was a bacon dressing before but I think this would work very well. I'll have to try it!

Victoria Challancin said...

It's so easy to make your own stock or broth here in Mexico because you can so easily and cheaply buy parts like necks, backs, and feet!

platanosmangoes.com said...

I remember at one time going to a butcher and buying parts for making stock...its not the same unless you have your own butcher. Here in the city it is so expensive, but I do have a special place to shop. I always have my own stock sitting in my freezer.

Love this soup and the bacon vinaigrette and added plus.

Lorraine @ Not Quite Nigella said...

Even though it's warm here today this soup looks so delicious and I could dive right in. And I love the sound of the bacon vinaigrette! :)

LunaCafe said...

I love the idea of the bacon vinaigrette! Wonderful post! ...Susan

FOODalogue said...

I love this...the bacon vinaigrette adds salt and acid to balance the creamy soup. Plus it looks so attractive too!

Culinary Collage said...

Your soup looks amazing and homemade stock makes it all the better....yum!

Lynne said...

Your potato soup will be my next soup meal! I love the addition of the low fat sour cream instead of heavy cream. The tart flavor would be perfect in the soup. And the bacon vinaigrette-Wow! Thanks.