Name: Bacon Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

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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.