Creamy Bacon
Potato Pot Pie Soup

A comforting, restaurant-style pot pie soup featuring a rich, velvety potato base and savory crispy bacon, sealed under a golden, flaky pastry crust.

Ingredients

• 100 g red onion
• 75 g bacon
• 260 g potatoes
• 30 g butter
• 200 ml milk
• 2.3 g salt
• 1 g black pepper
• 1 piece puff pastry or scallion pancake
• 1 piece egg yolk
• to taste bread slices
• to taste minced garlic
• to taste dried parsley

Instructions

1. 1Chop the ingredients

   

   Begin by finely dicing half of a red onion on a wooden cutting board. Prepare your bacon by slicing it into thin strips, and peel and dice the potatoes into uniform cubes so they cook evenly.

   Tip: Keeping the potato cubes uniform in size ensures they will all finish cooking and soften at the same time.
2. 2Sauté the onions

   

   Melt about 30g of butter in a large pan over medium heat. Once the butter is bubbling and melted, add the diced red onions and sauté them gently until they become fragrant and begin to soften.

   Tip: Keep the heat at medium so the butter doesnt brown too quickly before the onions become translucent.
3. 3Add the potatoes

   

   Add the diced potatoes into the pan with the sautéed onions. Stir everything together and cook until the edges of the potatoes turn slightly golden brown.

   Tip: Letting the potatoes brown slightly in the butter adds a deep, roasted flavor to the base of the soup.
4. 4Sauté the bacon

   

   In a separate pan, add the bacon strips and sauté them until they are slightly charred and crispy. Rendering the fat from the bacon will add a rich, savory flavor to the final soup.

   Tip: You can start the bacon in a cold pan to help the fat render out more gently without burning the meat.
5. 5Prepare the garlic toast

   

   Place slices of bread on a baking tray and use a spatula to spread a mixture of melted butter and minced garlic evenly over them. Sprinkle with dried parsley, then bake or air fry at 160-170°C for 20 minutes.

   Tip: Ensure the butter is softened or melted for easy and even spreading over the bread.
6. 6Puree the soup base

   

   Once the potatoes are completely soft, transfer them along with their cooking liquid into a blender or food processor. Blend the mixture until it reaches a completely smooth and creamy puree, then return it to the pan.

   Tip: If using a standard blender, be careful when blending hot liquids—remove the center cap to let steam escape.
7. 7Make the creamy base

   

   Once the cooked potatoes and cooking liquid are blended into a smooth puree, return the mixture to the pan. Pour in 200ml of milk and stir continuously over low heat until the soup reaches a creamy consistency.

   Tip: Keep the heat low when adding milk to prevent it from curdling or scorching at the bottom of the pan.
8. 8Combine ingredients

   

   Add the sautéed bacon and onion mixture directly into the creamy potato soup base. Season the soup with 0.5-1g of black pepper and 2.3g of salt, then stir well to incorporate all the flavors.

   Tip: Taste the soup after mixing in the bacon, as the bacon already adds saltiness to the dish.
9. 9Seal the soup bowl

   

   Pour the hot soup into an oven-safe bowl. Place a sheet of puff pastry or scallion pancake over the top of the bowl, stretching it slightly and pressing it firmly against the edges to create a tight seal.

   Tip: Make sure the outside rim of the bowl is dry so the pastry can adhere properly and create a steam-tight seal.
10. 10Apply egg wash

    

    Take the oven-safe bowl containing the soup and cover it tightly with a sheet of scallion pancake or puff pastry. Use a pastry brush to evenly coat the entire surface of the pastry with egg yolk, which will help achieve a golden, crispy, and glossy finish during baking.

    Tip: Ensure the pastry is sealed well around the edges of the bowl to trap the heat and steam inside while baking.

Storage and Reheating

Burn It Off

Frequently Asked Questions