## Dish Delight: Potato and Bacon Soup with Roasted Carrots and Sour Cream
A bowl of piping hot soup is exactly what you need on a cold winter evening. Especially if it’s a delicious blend of flavors – creamy potatoes, crispy bacon, sweet roasted carrots, topped off with a dollop of tangy sour cream. You would be hard pressed to find a more comforting combination. Suits exactly for four people, this fantastic soup will take you 15 minutes to prepare, cook in about 35 minutes, for a total time of 50 minutes invested in an unforgettable meal.
## Why Make This Soup?
The richness of the bacon perfectly blends with the starchiness of the potatoes while the roasted carrots add that hint of sweetness savored in every spoonful. And to top it off, the sour cream brings a tanginess that cuts through the richness, bringing a balance that is hard to resist. This hearty meal is also very flexible and can work for a busy weeknight dinner or for a lazy weekend meal, while the ingredients are simple enough to be found in most kitchens.
## Cooking the Potato and Bacon Soup
### What You’ll Need
– 4 strips of bacon, chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup milk
– 2 large carrots, peeled and sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/2 cup sour cream
– Fresh chives, chopped for garnish
### How It’s Made
1. Warm up your oven to 400°F (200°C).
2. Toss your sliced carrots with olive oil, salt, and pepper. Spread them out on a baking sheet and roast them for around 20 minutes. They should be tender and caramelized slightly. Leave them aside for now.
3. Cook your chopped bacon on medium heat in a large pot until crispy. Set the bacon aside but keep the drippings in the pot.
4. Saute diced onions in the pot till they are translucent, then add minced garlic and cook for a minute more.
5. To the pot add your diced potatoes, pour in the chicken broth and get it boiling. Reduce the heat and allow it to simmer for about 15 minutes until the potatoes have softened.
6. If you like your soup with a smoother feel, you can use an immersion blender to get to your preferred texture.
7. Stir in the milk and season with salt and pepper. Let the soup get heated fully without boiling.
8. To serve the soup, ladle it into bowls and top with the crispy bacon pieces, roasted carrots, a dollop of sour cream, and garnish with fresh chives.
Your Potato and Bacon Soup with Roasted Carrots and Sour Cream is ready for a perfect gourmet experience at home.
## Serving the Potato and Bacon Soup
To serve the Potato and Bacon Soup, it should be ladled into a bowl and topped with crispy bacon pieces, a few roasted carrots, a dolish of sour cream, and a sprinkle of fresh chives. While the soup can be a meal in itself, it could be enjoyed with a crusty bread on the side or a light salad.
## Storing your Potato and Bacon Soup
You can store this soup in the refrigerator, in an airtight container, for up to 3 days. To reheat, pour into a pot and heat on a stove over medium heat until heated through.
## Tips to make this soup
While this is a simple make, ensure that you do not boil the soup once the milk has been added, as this could cause the milk to separate. Also, remember to not overcook the carrots- they should be roasted until just tender, to maintain their sweetness against the saltiness of the bacon.
## Variations
This is a very adaptable recipe- you could add other root vegetables like parsnips or turnips. Or add some green vegetables like spinach or kale for a nutritional boost.
## FAQs
1. **Can I use a different type of milk?**
Yes, you can use whichever type of milk you prefer or have on hand.
2. **Can I use a different type of meat?**
Yes. While bacon gives the soup a rich, smoky flavor, other types of meat like ham or sausage could be used instead.
3. **Is it necessary to blend this soup?**
No, it’s not necessary to blend this soup. The blending just helps in attaining a smoother consistency. If you prefer your soup to have chunks, feel free to skip this step.