Better with Bacon – Potato, Bacon and Ale Soup

After snowmagadon (let’s try spelling that again) Snowmageddon last night in SE Michigan, there couldn’t be a better time for a warm, hearty soup (with bacon)…

Thank goodness for this recipe from chef Christopher Deraiche, chef/part owner of Ottawa’s Wellington Gastropub.  That’s up there in Can-na-da where they know something about the stick to your ribs goodness of a hearty broth!

Now doesn’t that just look good?!

Ingredients are in metric so consider yourself forewarned.

Recipe after the jump…

Potato, Bacon and Ale Soup

Ingredients:

• 1 cup Double-smoked bacon, diced 250 mL
• 1/2 Medium onion, peeled and medium diced 1/2
• 1/2 Leek, white part only, washed and sliced 1/2
• 1/2 Bulb of garlic, peeled and chopped 1/2
• 4 Potatoes, peeled and diced large 4
• 4 cups Chicken or vegetable stock 1 L
• 2 cups Ale 500 mL
• 2 tbsp Fresh thyme leaves 25 mL
• Pinch, grated nutmeg
• Salt and pepper, to taste

Directions:

1. In a large soup pot over medium heat, render bacon about 5 minutes. Add onion, leek and garlic, and sweat them 3 to 4 minutes.
2. Add potatoes, stock, ale, thyme and nutmeg. There should be enough liquid to cover vegetables by about 2 inches (5 cm). If not, add more stock.
3. Bring to a simmer and cook, uncovered, about 20 minutes. Working in batches, puree soup in a blender and pass through a sieve.

- Note: For thinner soup, add more stock or beer. Serves 6.

recipe and photo via edmontonjournal.com

Originally posted 2010-02-10 19:44:52.