Tuesday, April 9, 2013

Potato & Onion Soup with Bacon

This is a very satisfying soup! It is simple and savory and makes for an excellent light supper. The potatoes for this soup can be ‘regular russet potatoes.’ As they become completely cooked they start to break down and help thicken the soup naturally. 
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3 Russet potatoes peeled (medium sized, quartered lengthwise and sliced) 
2 yellow onions sliced (as shown)
3 strips of bacon, cut in ½ inch pieces
2 T. rendered bacon fat

1 small bay leaf 
1 sprig fresh sage
3 sprigs fresh thyme
½ C. white wine
3 C. chicken stock
2 C. half and half
1 C. water
½ tsp. red wine or champagne vinegar
Fresh parsley, chopped
Salt (preferably Kosher or sea salt) and fresh ground black pepper to taste

Cook the bacon slowly until it is brown and crisp. Drain on a paper towel. Reserve 2 T. of the rendered fat. Add fat back to a large saucepan or soup pot. Sauté the sliced onions, adding the bay leaf, sage and thyme. Cook over medium heat for 3-4 minutes until the onions become translucent.

While onions are cooking peel and cut the potatoes in half
lengthwise. Then cut in half again. Then crosswise cut the potatoes into small slices about ¼ inch thick. They will look like one quarter of a piece of pie, one quarter inch thick. 

Add the white wine to the onions and cook for 2-3 minutes more to boil off the alcohol. Add the chicken stock, potatoes and a few healthy pinches of salt. Cook for about 15 minutes, until the potatoes are soft and begin to break apart when

Heat the half and half almost to a boil and add to the pot, along with the pieces of bacon. Allow the soup to return to a very mild simmer and correct the seasoning. The bacon will add some salt to the mixture. The vinegar will help to brighten the flavors as well. Only add water if the soup is too thick. The potatoes will break apart as they cook and the soup is stirred. This will add some body to the soup. This is ok. Everything should be soft, savory and ultimately satisfying! Finish the soup with some chopped parsley and a few turns of the pepper grinder.


  • I like to add a fresh sprig of herbs (sage, thyme or both) to the soup when it is finished. 

  • Garlic croutons make an excellent garnish. 

  • Since asparagus season is in full swing, I recommend adding some to the soup. Just cut into half inch chunks, boil  in salted water (or steam) and add to the soup just before serving.

A glass of sauvignon blanc or pinot grigio wouldn’t be bad either!


Jeff Stoffer CFA, CFP®
Stoffer Wealth Advisors

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