Potato soup with zucchini, celery and bacon

Potato Escalope 554 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Potato soup with zucchini, celery and bacon
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 65
  • Calories: -
  • Difficulty: Easy
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Potato soup with raw smoked bacon and vegetables is a great option for a simple, tasty and nutritious first course. The soup is cooked in water, but the addition of lightly toasted bacon gives the dish a mouth-watering flavor and aroma. And at the expense of potatoes, vegetables and herbs, the soup turns out to be hearty, but at the same time light.

Ingredients

Directions

  1. Prepare the ingredients according to the list. If the zucchini is ripe with a firm skin, remove it.
  2. Cut the peeled onions and stalk celery into small cubes.
  3. Peel the potatoes. Cut the potatoes and zucchini into medium-sized pieces.
  4. Cut the raw smoked bacon strips and peeled carrots into thin strips.
  5. Place a heavy-bottomed casserole over medium to slightly low heat and heat for 1 minute. Place the sliced ​​bacon in a saucepan and, stirring occasionally, fry for about 7-8 minutes, until golden brown. Optionally, set aside a few slices of toasted bacon on a plate to garnish before serving.
  6. Pour vegetable oil into a saucepan with bacon. Place the chopped celery, onions and carrots there.
  7. While stirring, sauté the vegetables and bacon for 15 minutes, until tender.
  8. Add dried oregano and thyme. Stir and simmer for another 1 minute over low heat.
  9. Set aside 1-2 parsley leaves for serving, finely chop the remaining greens. Add chopped potatoes, zucchini, and parsley to a saucepan.
  10. Boil and pour water into a saucepan with vegetables. Stir, bring to a boil and simmer over low heat for 30-40 minutes. The amount of water can be adjusted to taste, depending on how thick you prefer the soup.
  11. Turn off the heat, add salt and black pepper to taste. If desired, about 1 minute before cooking, you can also add 1-2 chopped garlic cloves (I did not add) or a little more dried herbs.
  12. Potato soup with zucchini, celery and bacon is ready. Sprinkle each serving with the set aside toasted bacon, garnish with a parsley leaf and serve.
  13. Bon Appetit!

Potato soup with zucchini, celery and bacon



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 65
  • Calories: -
  • Difficulty: Easy

Potato soup with raw smoked bacon and vegetables is a great option for a simple, tasty and nutritious first course. The soup is cooked in water, but the addition of lightly toasted bacon gives the dish a mouth-watering flavor and aroma. And at the expense of potatoes, vegetables and herbs, the soup turns out to be hearty, but at the same time light.

Ingredients

Directions

  1. Prepare the ingredients according to the list. If the zucchini is ripe with a firm skin, remove it.
  2. Cut the peeled onions and stalk celery into small cubes.
  3. Peel the potatoes. Cut the potatoes and zucchini into medium-sized pieces.
  4. Cut the raw smoked bacon strips and peeled carrots into thin strips.
  5. Place a heavy-bottomed casserole over medium to slightly low heat and heat for 1 minute. Place the sliced ​​bacon in a saucepan and, stirring occasionally, fry for about 7-8 minutes, until golden brown. Optionally, set aside a few slices of toasted bacon on a plate to garnish before serving.
  6. Pour vegetable oil into a saucepan with bacon. Place the chopped celery, onions and carrots there.
  7. While stirring, sauté the vegetables and bacon for 15 minutes, until tender.
  8. Add dried oregano and thyme. Stir and simmer for another 1 minute over low heat.
  9. Set aside 1-2 parsley leaves for serving, finely chop the remaining greens. Add chopped potatoes, zucchini, and parsley to a saucepan.
  10. Boil and pour water into a saucepan with vegetables. Stir, bring to a boil and simmer over low heat for 30-40 minutes. The amount of water can be adjusted to taste, depending on how thick you prefer the soup.
  11. Turn off the heat, add salt and black pepper to taste. If desired, about 1 minute before cooking, you can also add 1-2 chopped garlic cloves (I did not add) or a little more dried herbs.
  12. Potato soup with zucchini, celery and bacon is ready. Sprinkle each serving with the set aside toasted bacon, garnish with a parsley leaf and serve.
  13. Bon Appetit!

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