A simple, satisfying soup that can use up those big overgrown zucchini you harvested from their sneaky spot in the garden bed.
Potato, Zucchini & Bacon Soup
- 2 litres of chicken bone broth, or stock
- 1 medium to large zucchini
- 500gm potatoes
- 200 to 250gm bacon
- 2 tsp garlic infused oil
- 2 tsp roast onion infused oil
- 2 tbsp fresh herbs (basil, thyme, tarragon, or garlic chives)
- 2 tsp salt
- 1/2 cup cream
- To serve: Drizzle of sour cream or cream to serve, and extra finely chopped fresh herbs
- Cut ends off zucchini & cut into small chunks
- Peel potatoes & dice into small chunks (2cm x 2cm)
- Cut the bacon into pieces, about 3cm x 3cm
- In a large pot, cook the zucchini, potatoes, oils and herbs, with half the bacon, in stock over medium heat, until tender, about 40 to 50 minutes. Allow to cool enough to process.
- Meanwhile, fry the remaining bacon until crispy. Set aside.
- Purée the zucchini, potato and stock (in batches, if necessary) until smooth.
- Reheat. Taste and add salt.
- Serve with cream or sour cream, or a swirl of infused oil, plus chopped fresh herbs, and crispy bacon pieces on top.
- If you are feeling really fancy, you could also fry up some basil leaves in the same frypan before you do the bacon. Heat a little oil, and crisp them up super quick.
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