Hello Everyone! Today is the last day for Winter Warmer Month *sad face* and I’ve got something that the men may like: Bacon, Beer, and ‘Tater Soup (aka “Man Soup”). Towards the end of June, when I was planning Winter Warmer Month, I came across this recipe in my research and decided to give it a go for one reason, and one reason only – it was just because it was called Man Soup, which I’m guessing comes from the bacon and beer.
If you are, or have been following my Instagram through my blog, you may have noticed that I have been posting a few photographs that show somewhat symmetry (asymmetry) breakfast/brunch/lunch/super late lunch photographs that have been inspired by the symmetrybreakfast guys that have been trending last weekend. I showed them to Jialing and we then decided to have our own symmetry breakfast this past week and it’s actually quite fun! Today, as you can see above, we had bacon, beer, and potato soup, well, we were supposed to have a different brekky this morning but since I was already preparing this for the blog, we decided to have soup instead.
The original recipe can be found on Food.com – I pretty much followed the recipe, but adjusted the quantities, probably not very accurately since I kind of just winged it to make two servings.
- 330ml (1 bottle) beer
- 250g maple-glazed bacon, cut into bits
- 50g vintage cheddar cheese, crumbed or grated
- 1 cup chicken broth
- 2 large potatoes, peeled
- 1 celery stick, sliced
- 1/2 brown onion, halved and sliced thinly
- 1/4 cup plain flour
- 2 tbsp unsalted butter
- 2 tbsp light sour cream, plus more for topping
- Ground salt and black pepper to taste
- Olive oil
- Preheat oven to 200C. Line a baking tray with foil or parchment paper and rub the potatoes with a bit of salt and some olive oil. Bake in the oven for about 45 minutes, adjusting the cooking time if needed to make sure that they pierce easily with a fork.
- As the potatoes cook, heat a medium-sized pan over medium-high and add the bacon bits. Fry until crispy. Once done, use a slotted spoon to remove the bacon bits and transfer to a plate lined with a paper towel.
- Next, add in the onion and celery slices to the pot with the bacon grease and sauté until soft and translucent, about 5 minutes. Then add in the butter and continue stirring until it melts.
- Sprinkle the plain flour over the onion/celery mix, stirring continuously until it starts to form a paste-like texture, and the flour and fats are combined smoothly. Keep stirring it for a further 5 minutes until it becomes a blonde roux (a light tan colour).
- Slowly pour the chicken broth into the roux, adding more and more at a time to get the roux into a creamy texture. Once all the broth has been added, pour the beer into the soup slowly, a little at a time and continue to stir.
- When the potatoes are done, cut them into small chunks and add them to the pot, stirring to incorporate into the soup.
- Using a handheld stick blender, mix the entire mixture into a thick stew. Add water to thin if necessary, however don’t add too much liquid until the blending is done. Then, add the sour cream and cheddar cheese, and let the soup continue cooking for a further 15-20 minutes on medium-low.
- Turn the heat off, and divide equally into serving bowls (2 large bowls, or 3-4 small bowls) and top with the crispy bacon bits and a dollop of sour cream. Enjoy!
– Ally xx