Name: Coal Miner’s Potato Soup (Upgraded)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Yukon Gold Potatoes-peeled and cubed; 8 cups Chicken Broth; 1 Yellow Onion-diced; 3 cloves Garlic-minced; 6 oz Bacon-diced; 1/2 cup Whole Milk; 1/4 cup Heavy Cream; 4 tbsp Butter; 1 tsp Salt; 1/2 tsp Black Pepper; 1/2 tsp Smoked Paprika; 2 tbsp Dark Molasses; 2 tbsp Chives-chopped

Recipe tier

Potatoes
2 lbs 900 g Yukon Gold Potatoes-peeled and cubed
Broth
8 cups 1.9 L Chicken Broth
Aromatics
1 1 Yellow Onion-diced
3 cloves 9 mL Garlic-minced
Meat
6 oz 170 g Bacon-diced
Dairy
1/2 cup 120 mL Whole Milk
1/4 cup 60 mL Heavy Cream
4 tbsp 60 g Butter
Seasoning
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1/2 tsp 2.5 mL Smoked Paprika
Sweetener
2 tbsp 30 mL Dark Molasses
Garnish
2 tbsp 30 mL Chives-chopped

Equipment

Large pot or Dutch oven
Potato masher

Instructions

🎙️ Cook with voice coach

Cook Bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat.
In the same pot, melt Butter with the reserved bacon fat over medium heat.
Add Aromatics and cook until softened, about 5-7 minutes.
Add Potatoes and Broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20-25 minutes.
Carefully mash some of the potatoes to thicken the soup (leave some chunks for texture).
Stir in Milk, Heavy Cream, Smoked Paprika, Salt, and Pepper.
Add Dark Molasses and stir to combine.
Heat through, but do not boil. Stir in most of the cooked Bacon, reserving some for garnish.
Serve hot, garnished with remaining Bacon and Chives.