Name: Potato and Bacon Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 strips thick-cut bacon, chopped; 1 medium onion, diced; 2 celery stalks, diced; 1 large carrot, peeled and diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth (or vegetable broth for a vegetarian option); 2 lb Russet potatoes, peeled and cubed; 1 cup heavy cream (or half-and-half for a lighter version); Salt and pepper, to taste; 1/4 tsp Italian seasoning; Optional garnish: chopped green onions, shredded cheese, or extra bacon bits

Potato and Bacon Soup

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This Potato and Bacon Soup is a rich, creamy, and filling soup made with tender potatoes, crispy bacon, and a smooth, flavorful broth. It’s an ideal warm-up meal for any cold day and pairs perfectly with crusty bread.

Author: Stephanie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Cuisine: American

Ingredients

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6 strips thick-cut bacon, chopped
1 medium onion, diced
2 celery stalks, diced
1 large carrot, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth (or vegetable broth for a vegetarian option)
2 lb Russet potatoes, peeled and cubed
1 cup heavy cream (or half-and-half for a lighter version)
Salt and pepper, to taste
1/4 tsp Italian seasoning
Optional garnish: chopped green onions, shredded cheese, or extra bacon bits

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Instructions

Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
Sauté Vegetables: Add the onion, celery, and carrot to the pot and cook over medium heat until softened, about 5 minutes. Add garlic and cook for an additional 1 minute until fragrant.
Make the Roux: Stir in the flour, cooking and stirring constantly for about 1 minute to form a roux.
Add Broth and Potatoes: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes and Italian seasoning. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Blend (Optional): For a smoother texture, use a potato masher or immersion blender to partially blend the soup, leaving some potato chunks for texture.
Add Cream and Bacon: Stir in the heavy cream and most of the cooked bacon, reserving a little for garnish. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with additional bacon, green onions, or shredded cheese if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Potato soup may change texture when frozen. If needed, freeze in individual portions and reheat on the stove with additional broth to help smooth it out.

Find it online: https://recipe.ukfinda.com/potato-and-bacon-soup/