Big Rock


October 30, 2017

Potato Bacon Soup


2 lbs potatoes, peeled & chopped
3 cups chicken broth
1 cup Big Rock Pilsner
1 onion, diced
1 tbs canola oil
1 tbs chopped garlic
300g bacon, diced and cooked
1 cup heavy cream
3 tbs butter
1/2 cup Parmesan cheese, shredded
1/4 cup parsley, chopped
Salt and pepper to taste


In a large pot, simmer the potatoes in the stock and beer on medium heat.

Meanwhile, saute the onion with the oil in a large saucepan over medium heat until translucent. Add the garlic and saute until fragrant and starts to brown. Add the bacon. Set aside.

Once the potatoes are soft, drain the potatoes and reserve the liquid in a bowl. Mash the potatoes until smooth and add the butter. Mix until melted. Add the cream, cheese and bacon onion mixture. Mix thoroughly. Add the reserved liquid, one cup at a time, until you reach desired consistency. Season with salt and pepper. If you desire a creamier soup, add extra cream or butter.

Sprinkle with parsley to serve. Serve immediately.

Serves 4-6.

Recipe courtesy of Wine, Food & Friends.