BACON & POTATO SOUP
Now this one is a classic for all the right reasons. It is easy to make, it uses some of our favourite ingredients and it tastes amazing. Bacon & Potato Soup is filling and warming and comforting, you can make a big batch and freeze it and it works on a tight budget!
We all know that we, at Yandina Butchery, love our bacon! We source Free Range Pigs from Gooralie Farm at Goondiwindi and make the bacon ourselves at our shop. Triple smoked so it has the real, good old fashioned bacon taste that we remember when we were kids.
Did you know that 80% of the ham & bacon sold in Australia is from imported pork, which gets injected with a “smokey flavour” and that’s how they make their ham & bacon… That’s why it is so important to look out for the pink Australian PorkMark Logo, and to ask about where your pork products have come from. Let’s all get behind them & support Aussie farmers and small businesses!
BACON & POTATO SOUP
- 2 tbsp olive oil (*Garlic Oil if Low FODMAP)
- 1 Leek halved & thinly sliced (just the green part if Low FODMAP)
- 4 cups Chicken Stock
- 1/4 cup Cream
- 1/4 cup Chives
- 1 Potatoes (750 Grams) peeled & chopped
- 4 Bacon Rashers diced (Australian Free Range is the best)
- 1 tsp Salt And Pepper
- 1 Garlic Clove minced*
- Sourdough to serve
Cook bacon in a large saucepan over medium-high heat for 5 mins until crispy.
Remove to plate lined with paper towels.
Add oil and leek to saucepan (and garlic if you are using it). Cook, stirring, for 3 minutes or until soft.
Add potatoes and toss them around in the leek and oil to coat.
Add the chicken stock to the saucepan. Cover and bring to the boil.
Then turn heat down to low and simmer, partially covered, for approx 20 mins or until potatoes are tender.
Blend to desired consistency then return to saucepan.
Add cream and ¾ of the amount of cooked bacon.
Stir over low heat until soup is heated through.
Season with salt & pepper.
Sprinkle with remaining bacon and chopped chives.
Serve with crusty fresh sourdough bread or garlic bread.