So…..it’s still freezing here.
I wish I was exaggerating, but our entire yard (and driveway) is a huge slab of ice. All the nice snow we got last week was covered with more snow/sleet/freezing rain this past Saturday, and then completely froze overnight, leaving us with an ice block outside.
You know it’s bad when your dog is sliding around and can’t find a place to go to the bathroom.
I was hoping the worst of winter would be behind us, but it doesn’t seem like it. I think there’s more snow in the forecast for this week, and the ice layer on our driveway is so thick that it’ll probably be there until April.
And that means it’s the perfect time for soup!
I am really, really tired of this weather, so getting excited about food is one of the few things getting me through right now.
It was so cold last week that my office at work never got about 55/60 degrees WITH the heat on AND two space heaters going! When it’s too cold to do anything outside, a great pot of potato soup and a grilled cheese sandwich can easily be one of the best parts of the day.
The best way to make a creamy potato soup even better? Start it with some brown butter. And then top it with spicy candied bacon.
The veggies are cooked in a mix of brown butter and olive oil, adding a touch of toasty/toffee-like flavor to the soup, and the cayenne + brown sugar on the bacon is just the right amount of sweet and spicy for the savory soup.
If you’re like us right now – stuck inside because it’s cold and dark and icy – this soup is the perfect meal to have simmering on the stove. I was really sad when we finished this off. I think it’s going on the menu again later this week!
Brown Butter Potato Soup with Spicy Candied Bacon
Not all potato soups are created equal. I love a big pot of creamy potato soup, and this batch takes it to the next level. The added depth from the brown butter in the soup base and the sweet & spicy bacon on top are just what you need for a little twist on your typical potato soup.
- 6 slices bacon
- 1/4 cup brown sugar
- 1 tsp cayenne pepper
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 6 medium yukon gold potatoes, peeled and diced
- 6 cups broth
- 1/4 cup flour
- 1 cup milk
- 1/2 cup cream
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh parsley, chopped
- Preheat oven to 375.
- Lay the bacon on a foil or parchment lined baking sheet. Sprinkle the bacon with the brown sugar and cayenne pepper.
- Bake the bacon for 12-15 minutes until crisp. Remove from oven and let cool while the soup cooks.
- While the bacon is cooking, heat the butter in a large pot over medium heat. Let the butter melt and continue to cook until the butter starts to brown.
- Once the butter is golden and smells toasty, add in the olive oil, onion, carrots, and celery. Cook 3-4 minutes, then add the diced potatoes. Cook another 5 minutes.
- Add the broth and bring to a simmer. Cook 10-15 minutes until the potatoes are starting to get tender.
- Mix the flour and milk together until smooth and pour into the soup. Cook another 7-10 minutes until the potatoes are tender and the soup is starting to thicken.
- Either pour most of the soup into a blender or use an immersion blender to puree the majority of the soup.
- Pour in the cream, salt, pepper, and fresh parsley and cook another 2-3 minutes. Add more salt + pepper, if needed, to taste.
- Serve with the crumbled candied bacon.