Lemon Potato Bacon Soup & A Rachael Ray Giveaway!

The secret to the Lemon Potato Bacon Soup recipe is roasting the potatoes with onions before creating the soup. It amps up the flavor significantly. More on that later because although this soup is tasty, (save the recipe. You will thank me), the real star of this post is this Rachael Ray’s fabulous cast iron pot. Lemme break it down. Firstly, it’s TEAL. Secondly, it SHIMMERS! Thirdly, the lid acts as a separate grilling pan. So it’s TWO in ONE. Fourthly, it WORKS beautifully and is a dream to CLEAN. Most importantly, I’m GIVING ONE AWAY!

Giveaway Details!

This Lemon Potato Bacon Soup recipe was created using this Rachael Ray Cast Iron Double Duty 4 Qt. Casserole with 11-Inch Griddle Lid, Teal Shimmer ($79.99). Its Clever design provides a two-in-one cooking function, the casserole’s rounded lid is purposely shaped to make it possible to use alone as a stovetop griddle.

Whip up a weekend brunch of eggs, sausages, and pancakes in the griddle, and then use the Dutch oven-style pot and lid to sear and braise a hearty roast for dinner. Suitable for all cooktops, including induction, and oven safe to 500 degrees F, it’s perfect for one-pot meals that go from the range to the oven, to the table. The enamel surface inside and outside makes for easy cleanup.

Win this pot!

Leave a comment below on this post for a chance to win this stunning cast iron double-duty Rachael Ray pot. The winner will be chosen at random using an online generator. Entry eligibility is for USA residents only.

So now onto the soup recipe. To start with, I cooked the bacon in the griddle lid of the set.

After you cook the bacon, reserve some of the bacon’s grease. Crumble the bacon and tops with lemon zest and set aside.

In a large pot, fry the onions and potatoes in the bacon fat.

When the onions and potatoes start to brown, add the vegetable stock.

Simmer the mixture until the potatoes are soft. Use a wooden spoon to break up the potatoes utilizing the very professional method of smooshing them against the side of the pan. Stir in half a cup of yogurt and lemon juice. Season with salt and freshly ground pepper. Cook for a few more minutes and done. The result is a brothy soup with pieces of potato in it. Top the soup with the bacon lemon zest combo and serve.

Print

Lemon Potato Bacon Soup

Course Appetizer, Soup

Cuisine American

Keyword bacon, giveaway, potatoe soup, Potatoes

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 6 strips bacon
• 1 lemon zested and juiced.
• 1 lb small yellow potatoes
• 1 small yellow onion
• 3.5 cups vegetable stock
• Kosher salt and freshly ground pepper to taste
• 1/2 cup whole milk yogurt regular or greek

Instructions

1. Place a layer of paper towels next to the stove.
2. Fry the bacon in a skillet until crispy. Transfer to papaw towels and pat off the excess grease.
   
3. Chop the bacon into pieces, toss with 1/2 of the lemon zest. Place in a small bowl and set aside
   
4. Transfer 2 tablespoons of the bacon grease into a large pot. Save the rest in the fridge or discard.
5. Peel the potatoes and cut them into slices about 1⁄4 inch thick.
6. Peel and dice the onion.
7. Heat the bacon grease. Add the onions and fry until they start to brown.
8. Add the potatoes and sauté for 5-6 minutes.
   
9. Add stock, Cover. Bring to a boil. Turn the heat down to low and simmer for15 minutes or until the potatoes are soft.
   
10. Use a wooden paddle of a large spoon to press the potatoes against the side of the pot to break them up.
11. Season the soup with 2-3 tablespoons of lemon juice, kosher salt, and freshly ground pepper.
12. Stir in the yogurt.
13. Turn the heat up to medium Cook for another 3-4 minutes.
14. Divide the soup among 4 bowls.
15. Top each with the lemon bacon mixture and serve.

Like this Potato Lemon Bacon Soup? Also, Check out some of these other super Spring soup recipes: