Yukon Gold Potato and Bacon Soup
Courtesy of Flavours of Prince Edward Island cookbook
Credit: Chefs Jeff McCourt, Allan Williams and Austin Clement
This soup recipe is one of those standby favourites that are perfect on a cold fall night like the ones during digging season. The most important ingredient is the potato, but a close second is the people you will share it with.
- 3 Tbsp. (45 ml) unsalted butter (softened)
- ½ lb (250 g) diced bacon
- 1 cup (250 ml) chopped onion
- ½ cup (125 ml) chopped carrots
- ½ cup (125 ml) chopped celery
- 5 cups (1.25 L) peeled, diced Yukon Gold potatoes
- 8 cups (2 L) chicken stock
- ½ tsp (2 ml) dried sage
- 1 cup (250 ml) grated cheddar
- 1 cup (250 ml) whipping cream (or plain yogurt or full-fat sour cream)
- Salt and pepper
Heat the butter in a large saucepan and add the bacon. Cook the bacon over medium heat until it is about half-cooked. Add the onion, carrots and celery and cook for about 5 minutes. Add the potatoes and chicken stock and bring to a boil. Reduce the heat, add the sage and simmer, covered, until the potatoes are tender, 10 to 15 minutes.
Pour the contents into a large blender and puree (this can be done in batches if your blender is small). Return the soup to the pot and stir in the cheese and cream. Season to taste with salt and pepper. The soup can be thinned with some water or stock if it is too thick.
Serve in large bowls garnished with some sour cream and chives. Fresh country rolls and sweet tea finish this soup perfectly.