Potato soup with bacon and chives

Potato soup with bacon and chives

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

In Scandinavia hot meals are frequently served with potatoes. They were consumed almost every day before rice and pasta were introduced. My grandparents had potatoes almost every day of their life. But during winter, I get tired of eating boiled potatoes, and potato soup is, therefore, a nice alternative. Instead of bacon you can use crisp croutons of dark rye bread.

Ingredients

Quantity Ingredient
1.3kg potatoes, peeled and cut into large chunks
2 leeks, sliced
2 garlic cloves
2 bay leaves
1 tablespoon salt
1 tablespoon whole peppercorns
1 litre water
100ml double cream

To serve

Quantity Ingredient
100g bacon, diced
4 tablespoons chives, chopped
grainy bread

Method

  1. Place the potatoes in a large saucepan with the leeks, garlic, bay leaves, salt, peppercorns and water. Bring to the boil, then reduce the heat and leave to simmer for 20 minutes.
  2. While the soup is cooking, fry the bacon until crisp and golden, then leave to drain on paper towels to remove the excess fat.
  3. Remove the soup from the heat and lift out the bay leaves. Purée the mixture in a blender or food processor then return it to the saucepan. Add the cream and heat through. Adjust the seasoning to taste, then serve the soup very hot with the bacon and chives, plus grainy bread on the side.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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