Bacon and potato soup

The wonders that ham bone can do. I bought five ham bones for about a hundred pesos and this is the third dish I’ve made with them. I just add the ham bone to a pot of water along with vegetables, simmer them together for a couple of hours and the broth produced is so rich and tasty. Last night I made a bacon and potato soup with it. Speedy liked it so much that I made it again today. But there’s a difference between this one and last night’s version. Bacon and potato soup

Last night, the soup was chunkier with small pieces of potatoes for a more rustic feel. Today’s bacon and potato soup was creamy all the way. Speedy likes the chunky version; I like the creamy version.


  • 4 medium-sized potatoes, peeled and diced
    4 c. of broth, preferable homemade, with or without the ham bone
    100 g. of belly bacon
    1 large onion, peeled and chopped
    2 tbsps. of butter
    salt and pepper, to taste
    onion leaves, for garnish



    Boil the potatoes in the broth. Lower the heat, cover and simmer for about ten minutes.

    While the potatoes cook, fry the bacon in a pan until the fat is rendered and the bacon is browned.

    Remove the bacon with tongs or a slotted spoon and cool.

    In the bacon fat, cook the chopped onion over medium heat until softened a bit, about a minute.

    Take about half a cup of the broth and pour into the pan with the onion to deglaze. You want the browned tasty bits to liquefy so scrape the bottom of the pan to make sure to get all those browned bits. Not only will they make the soup tastier, they will give the soup and deeper color too.

    Meanwhile, pour the broth and potatoes into the blender. Pulse a couple of times for a chunky soup; puree completely for a creamy soup.

    Pour the potato mixture into the pan with the onion.

    Season with salt and pepper, and stir. When the mixture boils, turn off the heat. Add the butter and stir until melted. Bacon and potato soup

    Pour the soup into a tureen or ladle into individual bowls. Crumble or chop the bacon and sprinkle on the soup. Garnish with slivers of onion leaves. Serve hot with buttered toast.

Cooking time (duration): 30 minutes

Number of servings (yield): 4

Meal type: dinner