Potato Bacon Jalapeno Soup Recipe From Scratch

Adding bacon and jalapeno to the potato soup add a nice flavor and spice.

Ingredients:

5 lbs russet potatoes

7 c chicken stock

2 c heavy cream

6 jalapenos

1 shallot

5 cloves garlic

6 oz bacon

1 sprig fresh rosemary

2 tbsp apple cider vinegar

Salt

Pepper

Tools needed:

Measuring cups

Sharp knife

Cutting board

Vegetable peeler

Immersion blender

Tall stock pot

Wooded spoon

Slotted spoon

How to make it:

When having a few ingredients that need to get cut up, start with fresh produce. Once all produce is cut, then you can cut the bacon up. This will help reduce the risk of cross contamination.

Wash potatoes and the rest of the produce. Peel the potatoes, cut into large pieces. When peeling the potato, keep the potato on a piece of unbleached parchment paper. I buy unbleached paper so it can go directly into the compost bin when I’m done with it. I like to cut the potato in half lengthwise and then into 10 pieces.

Jalapenos have a nice spice level. Of course, you can use hotter peppers if desired.

Cut the end off the jalapeño, cut the pepper in half and scrape out the placenta and seeds. Slice the jalapeno into julienne strips.

Slice the shallot into julienne strips.

Pick the leaves from the rosemary saving the stems to flavor homemade stock.

Cut root ends off the garlic, rough chop.

Cut the bacon pieces into thirds and then into batons (1/4 inch diameter and about 1 inch in length). Keeping the bacon cold or partially freezing it will make it easier to cut.

I keep all vegetable and fruit scraps to toss into the compost bin.

I keep the prepped ingredients on a sheet pan next to the stock pot I’m cooking the soup in. This makes it easier to grab each ingredient as it needs to be added to the pot. Keep everything needed within arms reach.

Let’s start the cooking process with rendering the bacon in the pot. I don’t add oil since the bacon releases plenty of fat. Season the bacon with freshly cracked black pepper. Start bacon in a warmed up pot over medium low heat. Render bacon until crispy, this will take about 5-7 minutes stirring occasionally.

Once the bacon is crispy, use a slotted spoon to remove some from the pot to keep as a garnish. Pour out all but 2 tbsp of the rendered fat into a small dish. Cool the excess fat, strain and keep for later purposes.

Add the sliced shallots to the pot with a pinch of salt. Sweat the shallots until they turn translucent stirring occasionally. Take it easy on the amount of salt used in this recipe since bacon will add some saltiness to the soup. Cook for about 3 minutes. Once translucent, add the garlic with another small pinch of salt. The salt pulls the flavor from the garlic and shallot. Cook the rawness off the garlic. This generally takes about 1 minute. The garlic will become fragrant when ready. Add the vinegar and jalapenos to the pot and scrape the good browned bits from the bottom of the pot. Cook the rawness off the jalapeños for about 1-2 minutes. Remove some of the peppers to keep as a garnish for the finished soup.

Drain the potatoes and add to the pot with the chicken stock. Turn the heat to high and bring the stock to a boil, reduce heat to medium low and simmer for about 10 minutes or until the potatoes are soft. Add the cream and blend with immersion blender. If you don’t have an immersion blender, use whatever blender you have. Be careful not to burn yourself as blending hot soup can be dangerous.

Taste the soup and adjust seasoning as desired. Serve the soup in your favorite bowl with a pinch of the crispy bacon and cooked jalapeno slices. I love potato soup with a good slice of buttered sourdough bread. I also love these cheddar cheese crisps, check out how to make it here!