In light of the minus thirty degree weather here in Calgary, warm up with this delicious potato bacon and ale soup recipe by Wellington Gastropub chef and part owner, Christopher Deraiche.
1 cup double-smoked bacon, 1/2 medium onion, peeled and medium diced, 1/2 leek (white part only) washed and sliced, 1/2 bulb of garlic peeled and chopped, 4 potatoes peeled and diced (large), 4 cups chicken or vegetable stock, 2 cups ale, 2 tbsp fresh thyme leaves, pinch of grated nutmeg, salt & pepper to taste
In a large soup pot over medium heat, render bacon about 5 minutes. Add onion, leek and garlic, and sweat them 3 to 4 minutes.
Add potatoes, stock, ale, thyme and nutmeg. There should be enough liquid to cover vegetables by about 2 inches (5 cm). If not, add more stock.
Bring to a simmer and cook, uncovered, about 20 minutes. Working in batches, puree soup in a blender and pass through a sieve.
- Note: For thinner soup, add more stock or beer. Serves 6.
I enjoyed this one with a glass of Beau’s ‘Farm Table’ Belgian Pale Ale. Check out Wellington Gastropub craft beer menu here. Whip this one up at home or stop into the Wellington Gastropub the next time you’re in Ottawa.