This garlic and potato cream soup with green parsley and crispy bacon is a true comfort on a chilly day. With a smooth and creamy texture, this recipe combines the subtle sweetness of roasted garlic with velvety potatoes for a taste that will captivate you from the very first spoonful.
The crispy fried bacon adds a perfect texture contrast and a savory note, harmoniously completing the soup’s flavors. Sprinkled with fresh green parsley, the dish becomes an explosion of freshness and taste, ideal to serve alongside crunchy croutons for extra body.
Perfect for dinner or lunch, this cream soup is both nourishing and comforting, an inspired choice for anyone who appreciates traditional recipes with a modern twist.
Ingredients:
5–6 medium potatoes, peeled and cut into cubes
1 large head of garlic (or more, to taste)
1 small onion, chopped
2 tablespoons butter or olive oil
1 liter vegetable broth or water
200 ml cooking cream
100 g bacon, sliced into strips
Salt and pepper, to taste
½ teaspoon dried thyme (optional)
Chopped green parsley, for serving
Croutons (optional), for serving
Preparation:
1. Preparing the Garlic: Peel the garlic cloves. For a sweeter, more nuanced flavor, you can roast the garlic in the oven at 180 °C for 15–20 minutes until soft. This step is optional but will enrich the soup’s taste.
2. Sautéing the Vegetables: In a large pot, melt the butter or heat the olive oil. Add the chopped onion and sauté until translucent. Add the garlic (if not roasted) and cook for 2–3 minutes, stirring gently.
3. Simmering the Soup: Add the potato cubes to the pot and pour in the vegetable broth. Season with salt, pepper, and thyme, if using. Simmer over medium heat for 20–25 minutes until the potatoes are tender and easily mashed.
4. Cooking the Bacon: In a skillet, fry the bacon strips until crispy. Transfer to a paper towel to drain excess fat.
5. Blending to Cream: Once the vegetables are cooked, use an immersion blender to puree the soup until smooth and creamy. Stir in the cooking cream thoroughly. If you prefer a thinner consistency, add a little more water or broth.
6. Serving: Ladle the cream soup into bowls and garnish with the crispy bacon and chopped green parsley. Add croutons for extra texture, if desired.
Suggestion: This cream soup is perfect for a comforting meal, combining the bold flavors of garlic and bacon with the freshness of parsley. Serve it hot to savor every nuance!
1. Why Is Garlic and Potato Cream Soup with Bacon Considered “Comfort Food”? This cream soup stands out for its velvety texture and rich, sweet flavors of garlic and potatoes. The crispy bacon provides a savory crunch, creating a dish that is both nourishing and reassuring, ideal for cold days or when you need a meal that brings warmth and satisfaction.
2. What Role Does Roasted Garlic Play in This Recipe and How Does It Affect the Soup’s Flavor? Roasted garlic develops a subtle sweetness and milder aroma compared to raw garlic, which can be sharp and intense. Roasting tames the spicy compounds, leaving a delicate, slightly caramelized savor. This technique provides the soup with a complex yet never overpowering flavor, making it more enjoyable and digestible.
3. How Can You Achieve the Perfect Consistency for a Cream Soup? The key is boiling the potatoes and garlic until the potatoes are soft enough to mash. Then, using an immersion or standard blender, puree the soup until you get a uniform, creamy texture. Gradual addition of cream helps adjust thickness, and if more liquid is needed, you can add water or broth. Tailor the liquid amount to your preference for a thicker or thinner soup.
4. Why Is Crispy Bacon Used as a Topping and What Alternatives Could There Be? Crispy bacon offers both a visual and textural contrast. Its salty flavor and crunchy texture blend perfectly with the soup’s creaminess and the sweetness of roasted garlic. For a meat-free alternative, you can replace bacon with crispy croutons, toasted seeds (pumpkin or sunflower), or smoked tofu cubes to achieve a similar contrasting effect.
5. How Can This Recipe Be Adapted for Different Dietary Preferences?
Vegetarian Variation: Omit bacon and use vegetable broth instead of chicken broth.
Vegan Version: Replace cooking cream with a plant-based alternative (coconut or soy cream) and omit bacon, using vegan toppings like croutons and fresh herbs.
Lower-Calorie Option: Reduce the amount of cream or choose a low-fat version.
6. What Role Do Thyme or Other Herbs Play in Developing the Soup’s Flavor? Dried (or fresh) thyme, mentioned as optional, adds a subtle, peppery, herbal note that complements the sweetness of potatoes and garlic. You can also experiment with rosemary or oregano, but use sparingly to avoid overpowering the main flavors. Fresh parsley provides a refreshing contrast, highlighting the soup’s rich savor.
7. Can Garlic and Potato Cream Soup with Bacon Be a Complete Meal? Yes. Combining potato carbohydrates, bacon proteins, and cream fats, the soup can serve as a complete dish, especially when accompanied by croutons or whole-grain bread. To boost protein further, add grated cheese or a poached egg for a more substantial, satiating meal.
8. How Can You Incorporate This Soup into a More Elaborate Menu for Guests? Use this cream soup as a first course, followed by a chicken, beef, or fish entrée with a light side. Pair it with a dry white wine (Chardonnay, Sauvignon Blanc) or a rosé to balance the soup’s richness and highlight the fine notes of garlic and bacon. The final presentation—with crispy bacon and fresh herbs—will lend a refined touch to your table.
9. Why Might Roasted Garlic Be Preferred Over Raw Garlic in This Soup Recipe? Roasted garlic offers a milder, sweeter taste than raw garlic, which can be sharp and pungent. Roasting softens its texture, reduces acidity, and reveals a delicate sweetness. In soups, this is crucial for achieving a balanced, velvety profile without emphasizing raw garlic’s intensity.
10. Which Drinks Pair Best with Garlic, Potato, and Bacon Cream Soup? Opt for a dry white wine like Sauvignon Blanc or Pinot Grigio to bring freshness and balance the rich flavors of cream and bacon. If you prefer red, choose a light, fruity wine such as Pinot Noir that won’t overpower the soup’s delicate aromas. For a non-alcoholic option, a light herb-infused lemonade (e.g., with mint) complements the parsley’s freshness and contrasts pleasingly with the soup’s creamy texture.
