Thick Potato Soup with Bacon and Oregano
A hearty potato soup packed with vegetables, crispy bacon, and sour cream. Oregano replaces marjoram for a warm, herby flavor.
- Time
- 40 min
- Serving
- 486 kcal
- Ingredients
- ≈ $1.77
- Protein
- 14 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 260 g
- 2 Carrots≈ $1.50 per kg 55 g
- 3 Onions≈ $1.60 per kg 45 g
- 4 Celery stalkspack 400 g ≈ $2.20 35 g
- 5 Baconpack 200 g ≈ $2.95 45 g
- 6 Dried oregano 1 g
- 7 Beef stock cubes to taste
- 8 Sour cream 15%pack 300 g ≈ $1.60 35 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the bacon5 into strips and fry in a pot for 4–5 minutes until crispy, setting aside some for serving.
Add chopped onion3, carrot2, and celery4, and sauté for 5 minutes.
Add diced potatoes1, oregano, a bouillon cube, and 600 ml of water.
Simmer for 20–25 minutes until the potatoes1 are fully tender.
Partially blend the soup with an immersion blender, leaving some chunks.
Stir in sour8 cream, salt, and pepper, and heat through for 2 minutes without boiling. Serve with bacon5.
Tips
- Why it works
- Fry the bacon until crisp so it doesn't go soft in the broth and gives a rich flavor. If it isn't crisp, the taste will be flat.
- Substitutions
- Replace the oregano with marjoram (1 tsp), but the aroma will be less bright. Instead of sour cream, you can use 2.5% kefir (35 g), but the soup will be less creamy.
- Common mistakes
- If the potatoes cook longer than 25 minutes, they will fall apart into a purée. Check doneness: a fork should go in easily, but the pieces should stay intact.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat over medium heat for 5 minutes, stirring constantly so it doesn't catch.
- Serve with
- Serve with black bread and pickled cucumbers. Good for a cold autumn day.
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