Some of you may gasp about the several ounces of bacon grease included in this recipe. There is a perpetual myth in our culture that bacon is somehow bad for us and that bacon grease is the worst of the worst. On the contrary, bacon grease is a very healthy, traditional fat particularly when it comes from pastured animals that have access to fresh air and sunshine.
Bacon grease is loaded with Vitamin D when the pigs are allowed to run around outside! Considering that 90% of people are vitamin D deficient in the USA alone, need I say more?
The parent of one of the kids in my child’s class told me on a field trip recently that his mother used to drink a small glass of bacon grease every morning with breakfast. He indicated with facial expressions how gross this was to him, but my question back was, “Uh, and how old did she live to be?” The answer was somewhere in the 90’s range (I’ll bet she wasn’t overweight or dropped dead of a heart attack either).
Case closed on the bacon grease!
This soup is so delicious, you won’t believe it and it’s the bacon grease that makes all the difference to the amazing flavor! When a whole food has this much amazing flavor naturally, this means loads of nutrition, so eat up and enjoy!
Potato and Bacon Soup (made using ALL the bacon grease)
makes about 3 quarts of soup
2 quarts homemade chicken stock (where to find)
6 organic, medium sized Yukon Gold potatoes
2 large organic, white onions
3 Tbl grassfed butter (where to find)
8 thick slices pastured bacon, broiled with bacon grease reserved
Sea salt to taste
Bring chicken stock to a boil in a large pot. Add sliced potatoes and simmer. Meanwhile, chop onions and saute in butter until caramelized and broil the bacon in a baking dish in the oven until crispy, turning every few minutes as necessary.
Add the caramelized onions to the simmering chicken stock and potatoes. Pour all the bacon grease into the chicken stock mixture once the bacon is done. Once the bacon has cooled (just a few minutes), crumble into small pieces and add to the chicken stock mixture.
Puree with a handheld blender. Add sea salt to taste.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.