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GREAT VINEGAR. MOTHER MADE US DO IT. ®
By Rex Marketing & CX Team
Warming, comforting. You will like this potato soup anytime but will love it in the fall and winter.
Our recipe focuses on just a few ingredients and is brothier than many. The quality of the ingredients and patience with the slower cooking steps will pay off.
This recipe features our IPA Beer Malt Vinegar and Ultimate Red Wine Vinegar.
Main
American / Comfort Food
American Vinegar Works
4–6 People
20 minutes
1 hour
This Bacon Potato Soup is a warming, broth-focused alternative to the heavy, cream-laden versions often found in restaurants. It relies on a high-quality wood-smoked bacon base and the unique, malty depth of IPA Beer Malt Vinegar to deglaze the pot and build a savory "fond". With the addition of a parmesan rind for umami and a finish of Ultimate Red Wine Vinegar, this soup is the perfect comforting meal for chilly fall and winter evenings.
¼ lb (~6 slices) of thick bacon, ideally wood smoked
1 small to medium red onion
4 sprigs of fresh thyme
2 bay leaves
¼ cup of IPA Beer Malt Vinegar
2 quarts of chicken broth
4 medium red potatoes
1 parmesan rind
2 tablespoons of Ultimate Red Wine Vinegar (or Rose Wine Vinegar)
Black pepper
Peel and quarter the onion. Then thinly slice each quarter. Add to pot. Once bacon has fully rendered, add to pot and stir.
Uncover, stir, and cook onions on low to medium heat. You don’t have to fully caramelize the onions if you don’t have time, but you should cook them low and slow for at least 10 more minutes stirring every few minutes. The onions should be fully wilted and cooked but be mindful not to burn.
Turn up heat slightly. Once pot starts to bubble turn down the heat and let the soup simmer slowly until potatoes are tender and cooked (but not falling apart). This will take around 25 minutes depending on your potatoes and stove top setting. Stir every few minutes.
Salt: You will notice that no salt is added to this soup. This is because the bacon, broth, and parmesan will all be adding salt—and the vinegar acid helps compensate for salt as well. If you need to add salt do it only at the end after letting all the ingredients come together.
Thyme: I know recipes usually tell you to pull the leaves from the thyme. Despite all the tricks online to do this I usually find it a pain and completely unnecessary when using in a long simmering stock like this. The leaves will fall in the stock by themselves and you can just pick out and remove the stems at the end of cooking the way you would the bay leaves.
Parmesan rind: If you haven’t cooked with these before they add a wonderful savory flavor to soups and stocks. They are exactly what they sound like—the left-over hard rinds from parmesan cheese you grate. Some grocery stores and specialty shops also sell the rinds (at a discount) if you don’t have any and don’t want to wait to make the soup. You can start keeping these rinds in your fridge for eventual use. A paper bag is best to prevent molding.
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