Bacon and Potato Soup
1.
Ingredients map
2.
Potatoes, onions and bacon are all diced and weighed
3.
Low heat, put a little butter in a non-stick pan to melt
4.
Pour in bacon and stir fry
5.
Stir-fry until the diced bacon changes color, and the volume becomes smaller, ready to serve
6.
Pour the onion into the pot and stir fry
7.
After the onion becomes fragrant and soft, add the diced potatoes and stir fry
8.
Add water to boil the ingredients over high heat
9.
Let the cooked ingredients cool off the fire
10.
Pour into the food processor and make a paste. If it is too dry, add a little water
11.
Pour the potato and onion paste back into the pot, add some light cream and continue to cook
12.
If you like the strong fragrance, you can add more light cream. If it is too thick, add an appropriate amount of water, and keep stirring while adding to avoid sticking the pot.
13.
Add the right amount of salt and stir constantly while adding
14.
Sprinkle in the right amount of black pepper to taste, still have to keep stirring
15.
There is a small bubble, and it becomes smooth and you can turn off the heat
16.
Put it out of the pot, add the sauteed bacon cubes, and serve
Tips:
1. Without butter, you can also stir-fry the bacon directly in a non-stick pan.
2. There is no whipped cream, it can be replaced by fresh milk or pure milk.
3. When using a food processor to make a paste, the amount of water that is too dry and the amount of water needed to make the food processor can rotate smoothly.
4. When returning to the pot to cook, stir constantly to avoid sticking the pot.
5. If vanilla, you can sprinkle a little at the end to make it more flavorful of western food.
