(Irish) Bacon, Zucchini and Blue Cheese Soup

This is a hearty soup. Which is great for Western Washington, for while the summer is warm enough to actually eek out a zucchini or two, it is still cool enough to warrant a nice hearty soup. Even in the middle of August. August, where the average temps range from the upper 70s during the day and low 50s at night (about 25 C daytime to 11 C at night). In fact if it tops 80 degrees people are convinced it is unbearable.

I came across this recipe in Margaret M Johnson’s  Irish Pub Cookbook, but I have also heard that this soup comes from the Bord Bia (Irish Food Board). Whichever it is still quite good and quite easy. Plus it makes a dent in that pile of zucchini and spares one from an overload of zucchini bread.

Bacon Zucchini Blue Cheese Soup


  • A little olive oil
  • 5-6 strips of bacon, chopped
  • 1 onion, chopped
  • 1-2 large zucchini (or about 3 medium), chopped
  • 2-3 large potatoes, peeled and chopped
  • 4 c. stock, more or less
  • 30z. Blue Cheese crumbled
  • 1/2 c. cream
  • Freshly ground black pepper
  • 2-3 tablesp. parsley, finely chopped
  1. Add a little oil to a soup pot. Saute the bacon over medium heat until browned. Remove a few pieces for garnish if you would like.
  2. Add the onion, zucchini, and potatoes. Cover and cook until the vegetables are soft. Stir in the stock and simmer for 10 minutes.
  3. Remove from heat and puree the soup in a blender.
  4. Return the soup to the pan. Stir in the blue cheese and cream. Heat on low until the soup is warmed through.
  5. Garnish with reserved bacon pieces, parsley and black pepper.


About L P

cook, eat, ride, live
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