Ingredients
- 4 cups peeled and diced potatoes
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup whole milk or heavy cream
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 tablespoon chopped fresh dill
For those seeking a vegetarian version, skip the bacon and opt for vegetable broth instead of chicken broth. You can also substitute heavy cream with coconut milk for a dairy-free alternative, maintaining the soup’s creamy texture.
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside for later, leaving the rendered fat in the pot.
- Add butter to the pot. Once melted, stir in the onions and garlic, cooking until the onions are translucent and fragrant, approximately 3-4 minutes.
- Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until they start to soften.
- Stir in the diced potatoes, ensuring they are well coated with the onion mixture. Sprinkle in the smoked paprika and dried marjoram, stirring to combine.
- Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the potatoes are tender.
- Using an immersion blender, partially blend the soup directly in the pot until you reach your desired consistency. I like leaving some chunks for texture, reminiscent of my grandmother’s rustic soups.
- Add the milk or cream, stirring well to incorporate. Season with salt and pepper to taste.
- Garnish with the crispy bacon and fresh dill before serving. This finishing touch not only enhances the flavor but also reminds me of the care my abuela put into every dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International