Description
This creamy Potato Bacon Soup combines tender russet potatoes, crispy bacon, and aromatic vegetables in a rich chicken broth, finished with heavy cream. It’s a hearty and satisfying dish, perfect for chilly days and ideal for sharing with family and friends. Enjoy it with crusty bread for a cozy meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- 1 cup of shredded cheddar cheese (optional, for garnish)
Instructions
- Peel and dice the russet potatoes into 1-inch cubes. Chop the bacon into small pieces. Dice the onion and mince the garlic. Gather all ingredients on the counter.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate, leaving the drippings in the pot.
- In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Stir in the diced potatoes and cook for 2-3 minutes to absorb the flavors.
- Pour in the chicken broth, scraping the bottom of the pot. Add dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Blend the soup using an immersion blender or in batches in a countertop blender until desired consistency is reached.
- Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream. Adjust seasoning as needed and let simmer for an additional 5 minutes.
- Ladle the soup into bowls, topping with crispy bacon bits, shredded cheddar cheese (if using), and sliced green onions. Serve hot with crusty bread or crackers.
Notes
- For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
- Feel free to customize the soup by adding other vegetables like carrots or celery for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes