Potato Bacon Soup

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Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 911kcal

Ingredients

Garlic Rosemary Focaccia

  • 1 cup Warm water (between 100–110°F, 38–43°C)
  • 1 tsp Granulated sugar
  • 1 tsp Instant yeast
  • 2 TBSP Extra-virgin olive oil plus more for greasing the pan
  • 1/2 tsp Kosher salt
  • 1 1/4 cup All-purpose flour
  • 1 clove Garlic minced
  • 1/2 TBSP Fresh rosemary chopped
  • Sea salt to taste
  • Black pepper to taste

Potato Bacon Soup

  • 4 slices Bacon chopped
  • 1/4 Onion
  • 1 clove Garlic
  • 2 large Potatoes peeled and diced
  • 1 cup Chicken broth
  • 1/2 cup Heavy cream
  • Salt to taste
  • Black pepper to taste
  • Fresh chives chopped for garnish (optional)

Homemade Fruit Punch

  • 1/3 cup Cranberry juice
  • 1/4 cup Pineapple juice
  • 1/4 cup Orange juice
  • 1/2 TBSP Lime juice
  • 1/3 cup Ginger Ale
  • 1/4 Lemon sliced
  • 1/4 Lime sliced
  • 1/4 Orange sliced
  • 1 Strawberries sliced
  • Ice cubes optional
US Customary - Metric

Instructions

  • Make the focaccia: Whisk together half of the warm water, granulated sugar, and yeast in a bowl. Let sit for 5 minutes.
  • Add the remaining water, olive oil, salt, and 1/4 of the flour to the bowl. Mix until combined.
  • Gradually add the remaining flour and knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  • Lightly grease a small baking pan (about 6x9 inches with olive oil. Place the dough in the pan, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Preheat the oven to 425°F (212°C).
  • Once the dough has risen, gently dimple the surface with your fingers. Drizzle the minced garlic and chopped rosemary evenly over the top of the dough. Sprinkle it with coarse salt and freshly ground black pepper.
  • Bake the focaccia in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
  • Remove from the oven and let it cool slightly before slicing and serving.
  • Potato bacon soup: In a pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
  • Add the diced onion and minced garlic to the pot with the bacon grease. Cook until softened.
  • Add the diced potato to the pot and cook for a few minutes.
  • Pour in the chicken broth and bring to a simmer. Let it cook until the potatoes are tender.
  • Once the potatoes are cooked, use a potato masher or immersion blender to partially blend the soup to your desired consistency.
  • Stir in the cream and simmer for 2 - 3 minutes. Season with salt and pepper to taste.
  • Combine the cranberry juice, pineapple juice, orange juice, and lime juice in a pitcher.
  • When ready to serve, add the ginger ale to the pitcher and stir gently.
  • Add the sliced lemon, lime, orange, and strawberry for garnish. Serve over ice if desired.
  • Portion the soup and top with bacon and chopped chives and serve with focaccia and glasses of fruit punch.

Nutrition

Calories: 911kcal | Carbohydrates: 87g | Protein: 20g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1333mg | Potassium: 519mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1022IU | Vitamin C: 64mg | Calcium: 93mg | Iron: 5mg

Potato Bacon Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 2
Calories 911 kcal

Ingredients
 
 

Garlic Rosemary Focaccia

  • 1 cup Warm water (between 100–110°F, 38–43°C)
  • 1 tsp Granulated sugar
  • 1 tsp Instant yeast
  • 2 TBSP Extra-virgin olive oil plus more for greasing the pan
  • 1/2 tsp Kosher salt
  • 1 1/4 cup All-purpose flour
  • 1 clove Garlic minced
  • 1/2 TBSP Fresh rosemary chopped
  • Sea salt to taste
  • Black pepper to taste

Potato Bacon Soup

  • 4 slices Bacon chopped
  • 1/4 Onion
  • 1 clove Garlic
  • 2 large Potatoes peeled and diced
  • 1 cup Chicken broth
  • 1/2 cup Heavy cream
  • Salt to taste
  • Black pepper to taste
  • Fresh chives chopped for garnish (optional)

Homemade Fruit Punch

  • 1/3 cup Cranberry juice
  • 1/4 cup Pineapple juice
  • 1/4 cup Orange juice
  • 1/2 TBSP Lime juice
  • 1/3 cup Ginger Ale
  • 1/4 Lemon sliced
  • 1/4 Lime sliced
  • 1/4 Orange sliced
  • 1 Strawberries sliced
  • Ice cubes optional

Instructions
 

  • Make the focaccia: Whisk together half of the warm water, granulated sugar, and yeast in a bowl. Let sit for 5 minutes.
  • Add the remaining water, olive oil, salt, and 1/4 of the flour to the bowl. Mix until combined.
  • Gradually add the remaining flour and knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  • Lightly grease a small baking pan (about 6x9 inches with olive oil. Place the dough in the pan, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Preheat the oven to 425°F (212°C).
  • Once the dough has risen, gently dimple the surface with your fingers. Drizzle the minced garlic and chopped rosemary evenly over the top of the dough. Sprinkle it with coarse salt and freshly ground black pepper.
  • Bake the focaccia in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
  • Remove from the oven and let it cool slightly before slicing and serving.
  • Potato bacon soup: In a pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
  • Add the diced onion and minced garlic to the pot with the bacon grease. Cook until softened.
  • Add the diced potato to the pot and cook for a few minutes.
  • Pour in the chicken broth and bring to a simmer. Let it cook until the potatoes are tender.
  • Once the potatoes are cooked, use a potato masher or immersion blender to partially blend the soup to your desired consistency.
  • Stir in the cream and simmer for 2 - 3 minutes. Season with salt and pepper to taste.
  • Combine the cranberry juice, pineapple juice, orange juice, and lime juice in a pitcher.
  • When ready to serve, add the ginger ale to the pitcher and stir gently.
  • Add the sliced lemon, lime, orange, and strawberry for garnish. Serve over ice if desired.
  • Portion the soup and top with bacon and chopped chives and serve with focaccia and glasses of fruit punch.

Nutrition

Calories: 911kcalCarbohydrates: 87gProtein: 20gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 99mgSodium: 1333mgPotassium: 519mgFiber: 5gSugar: 19gVitamin A: 1022IUVitamin C: 64mgCalcium: 93mgIron: 5mg
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