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.

casaveneracion.com 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.

Ingredients

  • 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

Instructions

  1. casaveneracion.com

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

    casaveneracion.com

    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.

    casaveneracion.com

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

    casaveneracion.com

    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.

    casaveneracion.com

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

    casaveneracion.com

    Pour the potato mixture into the pan with the onion.

    casaveneracion.com

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

    casaveneracion.com 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

Comments

  1. koch says

    connie,

    just looking at the photos, i know this is delicious!

    i noticed though that most of your recipes are not so health friendly. too much carbo, too much fat. wouldn’t it be nice if you could share something that would not make me feel guilty? eating healthy is good, don’t you think?

    • Connie says

      I don’t believe in guilt. AS far as I’m concerned NOT overeating is the healthiest option.

      As to what “healthy” means, I still have to find a definition that is universally acceptable. I don’t even believe that pure vegetarian or vegan diets are healthy.

      • yowhan says

        I agree with you miss connie.. I think moderation is the key..the term “healthy” has a different meaning to other people..

        • Connie says

          Exactly. The Italians love their carbs (pasta, rice, bread) and yet the Mediterranean diet is all the craze right now. :)

    • JoJo D. says

      @koch. What’s wrong with these people? It’s her blog. Why not create your own blog or just keep your ideas to yourself. The problem with people who comment on other people’s blog is that they can not help themselves squeezing in their ideas that they think is right. Isn’t it impolite to tell the blogger that “wouldn’t it be better if you’ll do my suggestion” kind of thing. People can’t help it, really.

      • Connie says

        Amen. Despite the seemingly polite way that Koch phrased her comment, she’s actually dictating what I should publish. And since this is clearly a blog about what I cook at home, in effect, she’s telling me what to cook at home. Crazy world.

  2. undoyy says

    we love your recipes connie.my kids keep browsing on your website.thank you for sharing.
    my kids –ages 9-20 (4) of them….

    @ mr koch—you dont have to use her recipes.
    my kids keep telling what to cook for them
    from her wedsite.theyre young, active …so i dont worry about it for now..
    my kids are very active they go biking,running , basketball and they go to the gym…and hungry all the time…

    • Connie says

      LOL Your kids and my kids are doing the same thing — “ordering” what they want me to cook hehehehe

  3. gigi says

    lol koch, since when has it been ms connie’s responsibility to NOT MAKE YOU FEEL GUILTY?! hahaha

    you r hilarious… toinks. oh and go get a life.. ;-)

  4. Marie says

    Hi Connie,

    First of all I’d like to thank you for sharing your recipes as well as your personal views! I came across your website few years ago when I was browsing on the internet to look for recipes & food blogs. Hence, I always come back to your blog to read updates and acquire more of your kitchen ideas…I’m now a fan!

    By the way, allow me to introduce myself to you. My name is Marie (second name is Grace). I live near Vancouver, BC with my husband & son. Our family migrated here in 1995. One of the valuable things I brought with me were Filipino-international cookbooks written by famous kitchen gurus, LOL! I must admit some recipes were successful, but most weren’t T-T I confess though I’m not a good cook, I have a great passion for cooking & entertaining both for my beloved family and friends.

    As a teenager, I was surrounded by best “kapampangan” cooks from my mom’s family side. But, never allowed to help in the kitchen as my elders (mom, aunts & grandma) were very fussy in cooking from the way the ingredients were prepared up to the cooking method. Not to mention how finicky they’re when selecting the ingredients for cooking a certain recipe. However, I commend them for obtaining my exceptional taste buds…ehehehe!

    When I got married, my most unforgettable experience was when my husband came back from his trip to England and brought a Moulinex multi-function food processor as “pasalubong”. It has never been used even when we have to prepare & cook for large family gatherings, except for grinding the pork liver for the lechon’s liver sauce, and yet they’re not pleased about it…ahahaha!

    Again, I really appreciate your effort for sharing your kitchen ideas and letting us (readers) partake in this endeavour. More blessings to you and your family. Have a great weekedn!

    Happy cooking,
    Marie
    Vancouver, BC in Canada

    • Connie says

      Hello Marie,

      Many Filipinos living abroad have a similar story — they didn’t learn to cook back home because there was always a mother or a grandmother who was a great cook. I hope you get inspired enough to finally use that Moulinex food processor. Cooking can be both fun and relaxing. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Current ye@r *