Description
This classic potato soup is made with crispy bacon, tender potatoes, and a creamy, savory broth. It’s a simple, satisfying meal that’s as comforting as it is delicious.
Ingredients
Units
Scale
- 6 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (Russet or Yukon Gold work best)
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp all-purpose flour
- 1/2 tsp dried thyme (optional)
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional, for serving)
- 2 green onions, thinly sliced (for garnish)
Instructions
- 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 place it on a paper towel-lined plate. Reserve about 2 tbsp of the bacon drippings in the pot (or substitute with butter if preferred).
- Sauté the Vegetables:
- Add the diced onion to the pot with the bacon drippings and sauté until softened, about 4-5 minutes.
- Stir in the garlic and cook for an additional 1 minute, until fragrant.
- Add the Potatoes and Broth:
- Add the diced potatoes, chicken broth, and dried thyme (if using). Bring to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Make the Soup Creamy:
- In a small bowl, whisk together the milk, heavy cream, and flour until smooth.
- Slowly pour the mixture into the soup, stirring constantly to avoid lumps.
- Let the soup simmer for another 5-7 minutes, stirring occasionally, until it thickens slightly.
- Season and Add Bacon:
- Season the soup with salt and pepper to taste.
- Stir in half of the cooked bacon, reserving the rest for garnish.
- Serve:
- Ladle the soup into bowls and garnish with the reserved bacon, shredded cheddar cheese, and sliced green onions.
Notes
- Thicker Soup: For a thicker texture, mash some of the potatoes in the pot using a potato masher or blend a portion of the soup with an immersion blender.
- Add Veggies: For extra flavor and nutrition, stir in chopped carrots or celery when sautéing the onions.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.