Cream of potato soup with bacon

potato soup


November is here – cold, rainy, lots of days you just want to stay indoors covered in a fluffy blanket reading a good book, enjoying a good glass of wine, a tea or a warm and comforting soup.

This cream of potato soup with bacon is perfect for these kind of days, pure comfort food.


  • 500 g white potatoes
  • 1 onion
  • 150 g bacon – sliced
  • 3 garlic cloves
  • 1 carrot
  • 1 little parsnip root
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 20 g butter
  • 1 teaspoon tarragon
  • 1 bunch fresh parsley
  • sour cream
  • sea salt and black pepper


  1. Fry the bacon slices in butter and olive oil until they are golden brown and crispy.
  2. Take them out of the pan. In the same pan, without washing it, saute for 1-2 minutes the sliced onion and the minced garlic. Then add the other vegetables: potatoes, carrot and parsnip root, all cut in little cubes.
  3. After 5 minutes add 1 l hot water, the bay leaf, salt, pepper and tarragon and leave all to cook for 20 minutes (cover the pan with a lid).
  4. Take out the bay leave, add half of the bacon and blend all the composition until you obtain a smooth paste.
  5. When you serve this dish, in each bowl beside the soup add one soon of cream, 1 teaspoon of the remained fried bacon and fresh chopped parsley.

Bon appetite!


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