Pirates Pantry

Plundering the seven seas for grub worth preserving

Hearty Potato Soup with Bacon & Sausage

soupstovetopcomfort-foodmake-aheadwinterfallamerican

Prep
20 min
Cook
40 min
Total
1 hour
Servings
6

For the Savory Potato Soup Base

A rich and warming brew—this soup be thick as fog and hearty as a sailor's stew.

Ingredients

  • 12 oz bacon, chopped
  • 12 oz sausage, crumbled
  • 2 stalks celery, diced
  • 1 whole onion, chopped
  • 3 cloves garlic, minced
  • 8 medium potatoes, peeled and cubed
  • 6 cups chicken stock (or 6 cups water + 6 tsp Better Than Bouillon + 6 tsp gelatin)
  • 1 pinch salt and freshly ground black pepper, to taste

Instructions

  1. In a skillet, crumble and cook sausage until browned. Set aside.
  2. In a Dutch oven over medium-high heat, cook bacon until evenly browned, 5–10 minutes. Drain on paper towels. Reserve ¼ cup bacon grease in the pot.
  3. Add celery and onion to the pot. Sauté until onion is translucent, about 5 minutes.
  4. Stir in garlic and cook for 1–2 minutes.
  5. Add cubed potatoes and toss to coat. Sauté for 3–4 minutes.
  6. Return bacon and sausage to the pot. Add chicken stock to just cover the potatoes.
  7. Cover and simmer until potatoes are tender, 15–20 minutes.

Prep: 15 min • Cook: 30 min • Wait: No time

For the Creamy Thickener

This creamy blend be the soul of the soup—rich, herbed, and smooth as still waters.

Ingredients

  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro

Instructions

  1. In a separate skillet, melt butter over medium heat.
  2. Whisk in flour and cook, stirring constantly, for 1–2 minutes.
  3. Gradually whisk in heavy cream, tarragon, and cilantro.
  4. Bring to a boil and cook until thickened, about 5 minutes.
  5. Add cream mixture to the potato mixture and stir to combine.

Prep: 5 min • Cook: 10 min • Wait: No time

Final Blend & Seasoning

Instructions

  1. Transfer about ⅓ of the soup to a blender and puree until smooth.
  2. Return puree to the Dutch oven and stir to combine.
  3. Adjust salt and pepper to taste. Serve warm.

Notes

This soup be a galley staple—hearty, creamy, and full of savory treasure. Keeps in the ship’s stores for up to 4 days. Reheat gently over low heat, adding a splash of stock or cream if needed. Serve with crusty bread or a sprinkle of shredded cheese for extra flair.