Potato soup with smoked bacon and nettles

4 servings

50 minutes

Potato soup with smoked bacon and nettles is a refined blend of rustic comfort and gastronomic richness. The roots of this dish trace back to European culinary traditions where simple yet flavorful ingredients create harmonious culinary masterpieces. The delicate creamy texture of the soup, complemented by the light spiciness of smoked bacon, reveals the depth of potato flavor and the sweet note of leek. The addition of nettles adds freshness and a slight herbal bitterness, creating a unique balance. This dish is perfect for cozy family dinners, warming on cool days and filling the air with homely aromas. Served with crispy bread croutons and browned bacon for added textural variety, this soup is a true embodiment of comfort and flavor richness in European cuisine.

Energy value per serving

• Calories: 562.4
• Proteins: 17.6g
• Fats: 35.9g
• Carbohydrates: 43.8g

Ingredients

• Butter: 75 g
• Onion: 1 head
• Leek: 1 pc
• Potato: 600 g
• Chicken broth: 750 ml
• Nettle: 100 g
• Cream 10%: 300 ml
• Nutmeg: to taste
• Smoked bacon: 100 g
• White bread: 3 pc
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Dice the onion and potato, and also the white bread without crust. Slice the leek into thin rings and the bacon into small cubes.

   Required ingredients:

   • Onion: 1 head
   • Potato: 600 g
   • Leek: 1 piece
   • Smoked bacon: 100 g
   • White bread: 3 pieces

2. In a thick-bottomed pot, melt 50 g of butter and add chopped onion and leek.

   Required ingredients:

   • Butter: 75 g
   • Onion: 1 head
   • Leek: 1 piece

3. Sauté the vegetables for 8-10 minutes until they are soft. Add the potatoes and cook for another 5 minutes.

   Required ingredients:

   • Potato: 600 g

4. Pour in the broth and bring everything to a boil. Reduce the heat and simmer the soup for 25 minutes.

   Required ingredients:

   • Chicken broth: 750 ml

5. While the soup is cooking, place nettles in a large pot and pour boiling water over them.

   Required ingredients:

   • Nettle: 100 g

6. Then drain the water and squeeze the nettle well.

7. Pour half of the soup into a blender and blend until smooth.

8. Pour into a clean pot, add cream, the remaining half of the soup, blanched nettles, nutmeg, salt and pepper, and bring to a boil.

   Required ingredients:

   • Cream 10%: 300 ml
   • Nettle: 100 g
   • Nutmeg:  to taste
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

9. At the same time, heat the remaining butter in a pan, add the chopped bacon and white bread, and fry everything until golden brown.

   Required ingredients:

   • Butter: 75 g
   • Smoked bacon: 100 g
   • White bread: 3 pieces

10. Pour the soup into serving bowls, sprinkle with crispy bacon and bread croutons on top.

11. Serve at the table.