A Bacon bone broth, no added flavour nasties and soft chunks of veg, my bacon and potato is soup perfect for lazy days, a simple but full of flavour dinner ready in 2 hours.
I pair this, with homemade bread rolls which can be made from start to serve in an hour. they are wonderfully soft and so easy to make!
Bacon bones for extra flavour
I use bacon bones for this recipe, in the winter they are cheap and they make any soup or stew taste just the right meaty and salty, adding a strong stock flavour with only a hour of simmering.
You don’t need to use any other flavours if you don’t want too, just a pinch of salt and pepper ad some dried herbs. I add a touch of curry powder in this soup for a little extra kick.
You most likely have everything for this recipe in the pantry, perhaps except for the bacon bones, which if you dont have, you can use, bacon and and stock, beef, chicken or homemade, add a little extra salt and it’s just as good.
You can get bacon bones at a good butchers, or in the deli section of your local Coles or Woolworths here in Australia.
curry powder (I use Clive of India, authentic curry powder.)
I like to cook for at least two hours, but you can cook your broth for as long as you like, just add your bacon bones and onion, herbs and garlic and carrots, simmer for an hour or a little more then if you used bacon bones remove them, let them cool and then remove the meat (there isn’t much but it’s so soft and yummy!) then add your potato’s about 40 minutes before you’re ready to serve.
- 1 kg of smoked bacon bones or two ham hocks.
- two large brown onions
- 2 tsp garlic powder or 1 tsp minced garlic
- 1 tsp ground black pepper
- 1-2 tablespoons of curry powder (optional)-add one, then taste before adding the second
- 6-8 cups of water, or if you have homemade stock, add a few cups stock and the rest water
- 6 potatoes cut into quarters
- parsley to serve
- chop onion, and add to a large soup pot with bacon bones or ham hocks, liquid and garlic, herbs and pepper.
- simmer on medium heat for 1 hour and 20 minutes , with lid on. see note 1.
- after an hour and 20 minutes, your bacon bones will be closed to falling apart, so if you are wanting to serve soon, add your carrots, potatoes and curry powder and cook for around 25 minutes. see note 2.
- when the potatoes are cooked, turn soup to low, or off, remove bacon bones, and cool slightly until you can remove meat ( I just use my hands to pick off meat) place meat back in the pot, and serve with pepper, salt and parsley.
- If not and you want to cook longer. Remove bones from soup to cool, at 1 hour and 20 minutes, and once cool, pick off meat and place the meat back onto the soup and cook on low for as long as desired.
- removing the lid and letting some liquid cook off will intensify the smoked bacon flavour.
1. bacon bones will start to fall apart at this time, and you will have small bones all through you soup, so I like to remove them and place the meat back in. Ham hock will not do this, and so you don't have to remove them you can leave them in for the entire cook.
2. You can add whatever vegetables you like to this soup. leeks, turnips, celery.... it's very flexible.