Czech Heritage Society Harris County Chapter

​​Rick Garza's Creamy Potato Soup w/ Bacon (Bramborová krémová polévka s kostkami anglické slaniny)


1 kg potatoes 
1 bunch parsley tops 
8 slices English bacon 
1 tbsp instant flour 
1 dl cream 
Salt & pepper
My additions 
1 parsnip, diced 
1 leek, thinly sliced 
1 onion, diced


  1. Toss salt into 1 liter water & bring to a boil.
  2. Peel & slice potatoes into small cubes.
  3. Toss potatoes (and optional leek, onion & parsnip) into the heated water, seasoning with salt, pepper, & fresh cut parsley.
  4. In the meantime, while the soup boils, prepare garnish.
  5. Dice bacon & fry in a pan.
  6. Blend the tablespoon of flour in a small quantity of cold water. Blend in cream.
  7. Remove soup from stove, add the flour mixture and blend well. (Note: At this point I removed half the vegetables from the soup pot and set them aside. I then blended the remaining soup with the flour-cream mixture and returned the vegetables to the soup).
  8. Return soup to stove and cook and additional 2 minutes, so the entire ingredients are thoroughly simmered.
  9. To serve, adjust seasoning, top with diced bacon, a drizzle of cream and the fresh parsley.