Bacon Bones and Potato Soup is a rich creamy soup dish prepared with Bacon Bones slowly cooked until meat falls of the bone together with carrots, potatoes, celery and onions on a cream soup base
Bacon Bones may look like leftover scraps from preparing good pork cuts but this smoked and salted off cut can bring wonders to your dishes. Usually this part is used to make soup stock but it can be a star of the show, I know in most cuisines these cuts are just used to flavour their dishes but if you can source out meaty ones then it can be a part of your whole meal. In Asia meat bones are a big part of our cuisine, hence we cook meats a lot of time with the bones still intact because the texture and flavour of the meat hanging on to it is the tastiest and best textured meat you can have, but there’s a price to pay since it will be a lot of work to nit-pick just to get that meat out, hence most picky eaters just choose the boneless ones. For me I don’t care, I love nibbling on the bones, going into the deep crevices is like a surprise for me, my daughter and wife sometimes tease me that I resemble a dog enjoying his bone.
For today’s recipe we will be using this cut, Bacon Bones but I had chosen the meatiest ones, where I cooked it in a creamy style soup together with potatoes, potatoes, celery and onions. If you are picky and don’t like eating things will bone still on but still want to make it at home, you can easily debone them and just get the meat once it starts falling of the bone, mix it on your soup then serve. It’s quite a simple dish to prepare, not complicated and the effort to reward ratio is very high, yielding a creamy, hearty dish that is so addictive.
In a soup pot heat oil over high heat then brown bacon bones. Once browned remove from pot then set it aside.
Add garlic and onions then sauté in low heat until onions are soft.
Add the celery and carrots, then bring heat to medium, cook for a minute.
Place the bacon bones back, pour chicken stock and water, add the thyme and bring it to a boil. Lower heat then simmer for 1 hour.
Add the potatoes then continue to simmer for 45 minutes.
Pour flour mixed in water, bring heat to high then let the sauce thicken. Put heat to medium then pour cream, let is simmer for 15 more minutes.
Since bacon bones are already salty, try to taste the soup first before seasoning it with salt. If still needed, add a bit of salt then season with freshly ground black pepper. Turn heat off then serve with some crusty bread.