Potato and Bacon Soup recipe that’s creamy, comforting, and perfect for colder days:
Ingredients:
6 slices bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 large russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
2 tbsp unsalted butter (optional, for richness)
Chopped green onions or chives, for garnish
Instructions:
1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave about 1-2 tablespoons of bacon grease in the pot for flavor.
2. Sauté Onions and Garlic: Add the diced onion to the pot with the bacon grease and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.
3. Cook the Potatoes: Add the diced potatoes to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
4. Mash Some Potatoes: Using a potato masher, mash some of the potatoes in the pot to help thicken the soup, leaving some chunks for texture.
5. Add Cream and Cheese: Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Allow the cheese to melt into the soup, stirring until smooth. If you like your soup richer, add the butter at this point.
6. Finish with Sour Cream: Stir in the sour cream, mixing well. Taste and season with salt and pepper.
7. Serve: Ladle the soup into bowls and top with the crispy bacon, chopped green onions or chives, and extra cheese if desired.
Enjoy your creamy, savory potato and bacon soup!
