Creamy Potato Soup with Bacon Vinaigrette

By • April 17, 2010 • 47 Comments

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Author Notes: I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB CookieOB Cookie

Food52 Review: No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy, and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life. You might be skeptical, as we were, about not including some of the bacon fat in the dressing, but trust us -- this keeps the whole thing bright and perky. Of course, for you gluttons out there, it's always an option. - A&M A&M

Serves 6

For the Soup

  • 1 tablespoon butter
  • 1 large onion diced
  • 1 large carrot diced
  • 1 rib celery diced
  • 3 cloves garlic diced
  • 1 sprig rosemary chopped
  • 1 teaspoon salt
  • 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes
  • 7 cups chicken stock or water
  • 1 cup low fat sour cream
  • salt and pepper to taste

For vinaigrette

  • 4 pieces thick cut bacon
  • 3 green onions finely sliced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • pinch salt
  1. Add butter to large pot on medium high heat and melt
  2. Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.
  3. Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes
  4. Turn off heat, add sour cream and puree in blender or with immersion blender
  5. To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.
  6. To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.
  • This recipe is a Wildcard Contest Winner!

Comments (47) Questions (2)

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25 days ago Lynn

This is the first potato soup that I love. I also love it because any well supplied kitchen will have all the necessary ingredients. I substituted a little sharp cheddar on top and it was delish! KUDOS to the creator!

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about 1 month ago pat alexander

Love this recipe-easy to make. After i cooked the bacon, I put the veggies in the bacon fat to soften.-yummy! Made for St. Paddy's Day!

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3 months ago Victoria

I have all these things! Totally making this for dinner tomorrow, I can't wait :)

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3 months ago robin lewis

This is so delicious, thank you! I realized, toward the end of the cooking, that I didn't have the green onion that I thought I had. I chopped up more rosemary instead. Delicious soup, very rustic and comfy. Thank you! (I did use organic baby red potatoes b/c I didn't have russet, but still, I don't think I messed up your lovely recipe. Thanks again.)

Ashley

5 months ago Ashley Marie

Just made this - cannot express how incredibly delicious it was. My boyfriend said it was hands-down the best potato soup he's ever had. The bacon vinaigrette is a MUST if you're making it. Also, what I did, to save on having to clean another pan, was cook the bacon first in my soup pot, remove it to drain and use that bacon fat - instead of butter - to saute my veggies in.

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6 months ago oinky

A beautiful soup, which itself is humble and comforting. The vinagrette elevates it to something wonderful. I made this after a long, blue, over-worked day- it truly is a bummer cure-all! Works with greek yogurt as a sour cream sub :)

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9 months ago LeeLeeBee

This recipe is fantastic, and perfect for a cold and dreary winter day here in Australia. The only change I would make is to make a batch and a half of the vinaigrette; it was so good, we ran out before finishing the rest of the soup!

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9 months ago LeeLeeBee

I forgot to mention that Australian sour cream is really thick, so I only used a half cup.

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about 1 year ago miriam

Best. Easiest. Most delicious. Soup. Ever. - very lazy person

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about 1 year ago Rhonda35

This soup is SO good! Don't skip the vinaigrette; it's what takes the soup from good to amazing. I made one change - in the order of things - I cooked the bacon first, removed it to drain, then used the rendered bacon fat to saute the vegetables. (I hate to discard bacon fat if there's a use for it!) Thanks for sharing your recipe, OB Cookie.

Stringio

about 1 year ago mj.landry

Cold and dreary and rainy where I live so I made this today. Boy am I happy. This soup is fantastic! Thanks for the recipe.

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about 1 year ago oldkitcheninflatbush

The soup is wonderful. The vinaigrette is a perfect addition. I do add a large turnip to the mix and sneak in a little half and half in the end before I add the sour cream or creme fraiche. Nice and thanks.

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over 1 year ago Shalala

I didn't have white wine vinegar on hand so I used red wine vinegar and it still turned out very well. I also substituted light sour cream for full fat sour cream and this recipe was still velvety and satiating.

Mcs

over 1 year ago mcs3000

This is my fave FOOD52 soup. Lost count how many times I've made it. Wondrous.

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over 1 year ago kakeladi

Does it have to be thick sliced bacon?
And where do I find a 'paper town'? LOL

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over 1 year ago Peggy Kay Perhac

Couldn't wait...loved it chilled!

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over 1 year ago Peggy Kay Perhac

Couldn't wait...loved it chilled!

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over 1 year ago Peggy Kay Perhac

Will this work chilled?

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I use the bacon vinaigrette from this recipe a lot. I often substitute red wine vinegar and cider vinegar for the white wine vinegar, depending on what I'm using the vinaigrette for, and what kind of vinegar I have on hand. Also, I don't care for raw onions, so I typically use coarsely chopped parsley instead. Sometimes, though, I'll toss a minced shallot into the bacon fat after cooking the bacon, and use that, too. I spoon it over omelets, over a creamy cauliflower soup I make, over any creamy vegetable soup made with ricotta whey, and over roasted vegetables. Just love it! As I noted in my Everlasting Pork Belly challenge journal, one should keep a jar of bacon vinaigrette on hand at all times. ;o)

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almost 2 years ago ReggieDoobar

I wanted to make this, but I was just too depressed. So I put a potato on the table, poured some bourbon into a bowl and sipped it with a spoon. It was ok I guess.

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6 months ago Ray Ascione

I substituted vodka for the bourbon in your recipe....it was fantastic!!!