Bacon and Potato Soup
Overview
The versatile potato is rich in B vitamins and a large amount of high-quality fiber. It also contains nutrients such as trace elements, amino acids, protein, fat and high-quality starch. Potatoes are often used in Western food. Potato soup, because of the addition of light cream, is particularly creamy and rich, smooth and delicious, suitable for all ages. Add bacon for a different twist. It’s not troublesome or time-consuming to make, and it’s a Western-style soup worth making.
Tags
Ingredients
Steps
-
Ingredients picture
-
Potatoes, onions and bacon were all diced and weighed
-
On low heat, take a non-stick pan and melt a little butter
-
Add in diced bacon and stir-fry
-
Stir-fry until the bacon dices change color and reduce in size, then set aside
-
Pour the onions into the pot and stir-fry
-
After the onions become fragrant and change color and become soft, add the diced potatoes and stir-fry
-
Add water to cover the ingredients and bring to a boil over high heat
-
Remove cooked ingredients from heat and let cool
-
Pour it into a food processor and beat into a paste. If it is too dry, add a little water
-
Pour the potato and onion paste back into the pot, add an appropriate amount of light cream and continue to cook
-
If you like a strong aroma, add more whipped cream. If it feels too thick, add an appropriate amount of water. Keep stirring while adding to avoid burning the pot.
-
Add appropriate amount of salt, stirring constantly
-
Sprinkle an appropriate amount of black pepper to taste, but you still have to stir constantly
-
When the paste bubbles up and becomes smooth, turn off the heat
-
Take it out of the pan and put it into a bowl, add the fried bacon bits and serve
