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.
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.
