Delicious Potato Soup with Bacon Recipe
This hearty and comforting Potato Soup with Bacon is a perfect dish for chilly days. Rich and creamy, with tender potatoes, crispy bacon, and a velvety broth, this soup is both satisfying and flavorful. The bacon adds a savory crunch, while the creamy texture makes it a perfect meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tbsp butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
For the Toppings:
- 6 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Sour cream (optional)
Instructions
- Cook the Bacon:
- In a large skillet, cook the bacon over medium heat until crispy. Remove from the pan, crumble it into small pieces, and set aside. Reserve 1-2 tbsp of bacon drippings for the soup.
- Prepare the Soup Base:
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened (about 5 minutes).
- Add the diced potatoes, chicken or vegetable broth, thyme, and rosemary to the pot. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup (Optional):
- If you prefer a smoother texture, use an immersion blender to blend some of the soup (or transfer half of the soup to a blender, then return it to the pot). This will create a creamy base while leaving some potato chunks for texture.
- Finish the Soup:
- Stir in the heavy cream and reserved bacon drippings (if using). Simmer for an additional 5 minutes, adjusting seasoning with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, green onions, and a dollop of sour cream if desired.
Notes
- For a thicker soup, add a small amount of flour or cornstarch to the base before adding the broth to create a roux.
- You can use half-and-half or milk for a lighter version of the soup.
- The soup can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 2 months.
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