🥣 Creamy Potato and Bacon Soup
🛒 Ingredients:
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6 slices bacon, chopped
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1 small onion, diced
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2 cloves garlic, minced
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2 tbsp butter (optional, for richness)
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2 tbsp all-purpose flour
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3 cups chicken broth (or veggie broth)
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4 cups potatoes, peeled and diced (Yukon Gold or Russets work best)
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1 cup milk
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1 cup heavy cream (or sub with half-and-half)
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Salt & pepper, to taste
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Optional: ½ tsp dried thyme or 1 tsp fresh
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Optional: chopped chives or green onions, for garnish
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Optional: shredded cheddar cheese or sour cream, for serving
🔪 Instructions:
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Cook the bacon:
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In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp.
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Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
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Sauté aromatics:
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Add the diced onion to the bacon fat. Sauté until translucent (about 5 minutes).
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Add garlic and cook for another minute.
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Make the roux:
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Stir in the butter (if using) and flour. Cook for 1–2 minutes, stirring constantly to form a light roux (this will thicken your soup).
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Add liquids and potatoes:
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Slowly whisk in the broth to avoid lumps.
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Add diced potatoes and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
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Finish with cream:
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Stir in milk and cream. Heat through, but don’t boil.
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Season with salt, pepper, and thyme (if using).
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Blend (optional):
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For a thicker soup, blend part of the soup with an immersion blender, or mash some of the potatoes by hand.
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Stir in most of the cooked bacon, reserving some for garnish.
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Serve:
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Ladle into bowls and top with reserved bacon, chopped chives or green onions, and shredded cheese or a dollop of sour cream if desired.
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🥄 Serving Suggestions:
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Crusty bread or warm biscuits
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A crisp green salad
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Extra black pepper for a little kick
Would you like a slow cooker version, a dairy-free alternative, or something spicy like a loaded potato soup with jalapeños?
