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Before you jump to Potato & Bacon Soup recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to potato & bacon soup recipe. To cook potato & bacon soup you only need 13 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to make Potato & Bacon Soup:
- Use 2 lb Idaho potatoes; peeled & medium dice
- Use 1 lb bacon; small dice
- Prepare 1 carrot; peeled & medium dice
- You need 1 white onion; medium dice
- Provide 1 stalk celery; medium dice
- Take 4 garlic cloves; creamed
- Take 2 t herbes de provence
- Use 48 oz chicken stock
- Take 2 bay leaves
- Get 1 C heavy cream
- You need 1/2 C grated parmigiano reggiano
- Provide as needed kosher salt & black pepper
- You need as needed sour cream
Instructions to make Potato & Bacon Soup:
- Place chicken stock and bay leaves in a seperate saucepot. Bring to a boil. Reduce by 1/3.
- Slowly render bacon fat on medium-low heat until bacon is crispy. Remove bacon with a slotted spoon and pat dry between paper towels. Reserve.
- Add celery, carrots, and onions with a small pinch of salt and pepper. Sweat on medium-low heat until veggies begin to soften, about 5-8 minutes.
- Add potatoes. Season with herbes de provence, salt, and pepper. Cook for 4-5 minutes.
- Add garlic. Cook 1 minute.
- Heat heavy cream to a simmer in a seperate saucepot.
- Add chicken stock. Simmer until potatoes are tender, approximately 15 minutes.
- Remove bay leaves. Puree the soup in the pot with an immersion blender. (Puree 3/4 of the soup if you want some bite)
- Add heavy cream. Stir to combine.
- Add cheese slowly while whisking.
- Simmer 5 minutes. Do not boil. (If you want a thicker soup, a roux or slurry can be added)
- Add 3/4 of the bacon to the soup.
- Garnish with sour cream and bacon.
- Variations; leeks, milk, kale, spinach, corn, paprika, smoked paprika, cheddar, roasted red bell pepper, roasted garlic, chives, scallions, peppercorn melange, butter, Italian seasoning, rosemary, sage, thyme, oregano, parsley, basil, applewood seasoning, asiago, asparagus, broccoli, tarragon, dill, cilantro, coconut, dried onion soup mix, milk, canola oil, vegetable oil, vegetable stock, beer, white wine, white pepper, celery root, celery seed, turnips, butternut squash, acorn squash, lemon,
- Horseradish, zucchini, green beans, creme fraiche, cayenne, crushed pepper flakes, cardamom, capers, swiss, gruyere, parmesean, romano, fontina, cumin, curry, fennel, marjoram, mint, ground mustard, jalapeño, poblano, habanero, peas, saffron, savory, shallots, white wine vinegar
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly
Cover raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use has been saved correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you may keep the food and whether it must go in the fridge.
This kind of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. For example, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, make certain that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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