Description
A comforting and creamy Bacon Potato Soup, perfect for a chilly evening. This recipe features crispy bacon, tender potatoes, and a rich, savory broth, with optional garnishes for added flavor and texture.
Ingredients
- 6 slices bacon, chopped
- 1 tbsp olive oil (if needed)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 1/2 lbs russet or Yukon gold potatoes, peeled and diced into 1/2-inch cubes
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 cup heavy cream or milk
- 2 tbsp cornstarch (optional, for thicker soup)
- 2 tbsp cold water (optional)
- Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh chives or green onions
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1-2 tablespoons of bacon grease in the pot; drain off any excess, adding olive oil if necessary to reach 1 tablespoon of fat.
- Add chopped onion to the pot and cook in the bacon grease (or oil) over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in chicken or vegetable broth, diced potatoes, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Once potatoes are tender, use a potato masher or immersion blender to lightly mash/blend some of the potatoes directly in the pot. You want some chunks remaining for texture. (Alternatively, scoop out 1-2 cups of potatoes, mash them, and return to the pot).
- Stir in the heavy cream or milk.
- If you prefer a thicker soup, whisk together cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup and cook, stirring, for 1-2 minutes until slightly thickened.
- Taste and adjust seasonings as needed.
- Ladle the hot soup into bowls. Garnish with the reserved crispy bacon, shredded cheddar cheese, a dollop of sour cream, and fresh chives or green onions, if desired.
- Serve immediately.
Notes
- For a vegetarian option, omit the bacon and use vegetable broth. You can add other savory elements like sautéed mushrooms or extra herbs for depth of flavor.
- The amount of salt and pepper can be adjusted to your personal preference.
- If you don’t have an immersion blender, you can carefully transfer about 1-2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Be cautious when blending hot liquids.