Potato, Bacon and Roasted Garlic Soup Recipe

Cooking soups are really cost-effective, they are generally made with whatever you have on hand, or are a great way of utilizing leftovers. A flavorful soup will always be a hit with both your customers and staff, and this little beauty is one of my favorites. Potatoes, bacon and roasted garlic are a comforting flavor combination that just can’t be beat, and this simple soup can be done by anyone of any cooking skill level.

Ingredients
1 Pound of smoked bacon diced small.
4 medium russet potatoes, unpeeled and diced small
1 medium onion, diced small
5 cloves of roasted garlic, minced
4 liters of quality chicken stock.

or

4 liters of water and 200 gr powdered chicken stock
Half cup of white flour
300ml heavy cream
Worcestershire sauce
Tabasco sauce
Salt and Pepper to taste
Large soup pot
10″Chef Knife
Wooden spoon

Directions
Begin by dicing your bacon. With a sharp chef knife, cut a stack of bacon strips in half width-wise. Then cut length wise down the middle. Then cut into small dice. Continue with that for the entire pound. Put your chopped bacon into the pot and place on medium heat and begin to cook your bacon. As your bacon begins to crisp up, remove and discard all but a little of the fat.

While the bacon is rendering, you can begin dicing your onions. Using your 10 inch chef knife, dice your onions and put them in your pot with the bacon. While your onions and bacon are cooking, roast your garlic in a separate pan with a small amount of oil. When your garlic is browned, remove from heat, place on a cutting board and commence mincing your garlic. When it is sufficiently minced add to the pot.

While this is cooking, begin cutting your potatoes in small dice using your 10″ chef knife, leaving the skin on. The nutrients are in the peel, and the peel also adds a certain “rustic” flavor to your soup. When your potatoes are diced, add them to the pot and continue to cook. After five minutes, add your flour and continue to cook, stirring all the while. It is important to constantly stir to avoid burning your flour. Burnt flour is an awful taste. After a few minutes, add your chicken stock, and bring to a boil. Stirring constantly, scraping the bottom of the pot to bring anything that might be stuck, off the bottom. As the soup cooks, it will thicken, and it may be necessary to add more liquid. Continue adding liquid until you are satisfied with the consistency.

Once the desired consistency is achieved, you can add your seasonings, and season to taste. Once you are happy with what you have done, finish with your cream and remove from heat.

If you are serving it that night, place your soup in a soup warmer. If you want to serve your soup the next day, put in a heat-resistant plastic container, and cool properly utilizing the professionals technique of cold running water in a sink. Once it is cold, cover and place in your refrigerator for the following day.

Labels: cooking soups, bacon stripes masala, garlic and bacon soup recipe, garlic potato bacon soup, garlic soup potato, indian potato roasted garlic soup


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