creamy bacon potato white bean soup
Just gettin’ ahead on soup szn over here.
This is a bit random, but eh, that’s me, and maybe some of you can relate. But I’ve been extremely distracted and scatterbrained lately. I feel like I’m always somewhere else, holding onto the present physically but wandering into mysterious planes in my thoughts, at all hours of the day. I’m certainly functionally attentive, but I don’t know, I’ve so many thoughts swirling through, it’s hard to ground myself into what’s right in front of me.
In part, I’ve had a lot of inspiration lately, in running and recipe development and the like. While beneficial in some senses, it’s not conducive to having a “right here, right now” mentality that ultimately helps me enjoy each day and not get lost in what’s coming. Even if positive, even if something I anticipate with some measure of glee.
So, that’s where I am. Daydreaming through these hot August noons, especially daydreaming about cozy soup weather. I’m bringing it here today with this Creamy Bacon Potato White Bean Soup. Luscious, thick, and ready in 35 minutes or less, a delightful vegetarian dish should you use tofu bacon or an omnivore’s dream with regular strips.
Beaned in the Face
Like my sister did to my mom this past Saturday afternoon.
By accident, of course. My Sidebar from last week explains what happened. Heh. Heh.
If you’re making tofu bacon, allot some time for that process, which can take around 45 minutes or so. I usually have a batch in my fridge at the ready when I develop any recipe using it. If you prefer regular bacon, cook it up crisp with whatever method you prefer!
Now, start the soup. Melt some butter and saute onion and celery until fragrant and translucent. Stir in garlic and Italian seasoning, then whisk in some flour – our citizen thickener – until no longer lumpy.
Toss in cubed potatoes. I use Yukon gold but russet are fine, too, just ensure you chop them small enough that they won’t take too long to cook. One inch pieces will do. Pour in your vegetable broth and heavy cream, flick in a little salt and pepper, and boil until the potatoes are soft but not ripping into shreds. Too soft won’t kill the soup flavor but I personally like the rustic nature of the chunks swimming around in the thick broth.
Dump in a drained can of white beans and some crumbled bacon, taste for seasonings, and you’re done!
I always add more crumbled bacon on top, and some fresh oregano or another herb if I have it around. Obviously not as much as pictured – that’d be a bit absurd and, ah, woodsy.
The starchy tatoes will likely absorb a lot of the liquid and congeal the soup significantly, so when reheating, I recommend adding a bit of broth to reconstitute the soup. The soup keeps wonderfully the whole week otherwise and is best with a warm slab of baguette.
Mmm. Makes me excited for dinner tonight!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Souper ready for autumn:
Creamy Lemon Pesto Chickpea Orzo Soup
Homestyle Creamy Chickpea Noodle Soup
Creamy Herb Mushroom Wild Rice Soup
creamy bacon potato white bean soup
Ingredients
- 2 tbsp butter
- 1/2 cup celery, diced (about 3-4 ribs)
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 cup all purpose flour
- 2 lb gold potatoes, sliced into 1 inch pieces
- 4 cups vegetable broth
- 1 cup heavy whipping cream
- 1 can white beans (cannellini, Great Northern, etc.), drained
- 6 strips tofu or regular bacon, crumbled
- crusty baguette, to serve
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion and celery for 5-8 minutes until soft and fragrant. Stir in the garlic and Italian seasoning for 1 more minute, then whisk in the flour until no large clumps remain.
- Stir in the potatoes, then pour in the vegetable broth and heavy cream. Season with a pinch of salt and pepper. Bring to a simmer and cook until the potatoes are fork tender, about 10-12 minutes. They should be easily pierced but not falling apart completely like the Earth itself.
- Toss in the white beans and the bacon, stirring to combine. Taste and adjust salt and pepper as needed.
- Divide into bowls and top with more bacon and fresh herbs, as desired. Serve with a fat hunk of crusty bread.
Notes
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.
