Potato and Bacon Soup

Warm, savory, and incredibly satisfying, this Potato and Bacon Soup is a crowd-pleaser! Made with crispy bacon, tender potatoes, and a velvety broth, it’s the ultimate comfort food for chilly evenings or when you need a bowl of pure coziness.

Storage Tips 📦

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of milk if needed.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Tips and Variations 🌟

• Cheesy Twist 🧀: Stir in 1 cup of shredded cheddar cheese at the end for extra creaminess and flavor.
• Veggie Boost 🥕: Add chopped carrots or celery when cooking the onions for more veggies.
• Spicy Kick 🌶️: Add a pinch of cayenne pepper or red pepper flakes for a spicy twist.
• Healthier Version 🥬: Swap heavy cream for low-fat milk and use turkey bacon for a lighter option.

Why You’ll Love This Soup ❤️

• Easy to Make: Ready in just about 30 minutes!
• Super Creamy: Rich and velvety with every bite.
• Comforting: Perfect for cold days, family dinners, or lazy weekends.
• Customizable: Add your favorite toppings or ingredients to make it your own.

Ingredients 🛒

• 6 slices bacon (chopped) 🥓
• 1 large onion (diced) 🧅
• 3 cloves garlic (minced) 🧄
• 4 cups potatoes (peeled and cubed, about 4-5 medium potatoes) 🥔
• 4 cups chicken broth 🍗
• 1 cup heavy cream or milk 🥛
• 2 tablespoons all-purpose flour (for thickening)
• 3 tablespoons butter 🧈
• 1/2 teaspoon dried thyme 🌿
• Salt and pepper to taste 🧂
• 1/2 cup shredded cheddar cheese (optional, for serving) 🧀
• 2 green onions (chopped, for garnish) 🌱

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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 place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for flavor.
2. Sauté the Aromatics 🧄🧅
   • Add butter to the bacon grease and melt over medium heat. Toss in the diced onion and cook until soft and translucent (about 5 minutes).
   • Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the Potatoes and Broth 🥔🍗
   • Add the cubed potatoes, chicken broth, and dried thyme to the pot. Stir well.
   • Bring to a boil, then reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Make the Soup Creamy 🥣
   • In a small bowl, whisk together the flour and a few tablespoons of heavy cream or milk to form a slurry.
   • Slowly stir the slurry into the pot. Pour in the remaining heavy cream/milk and stir until combined. Let the soup simmer for another 5 minutes to thicken.
5. Mash (Optional) 🥔
   • For a chunkier soup, leave the potatoes as is.
   • For a creamier texture, use a potato masher or immersion blender to mash some of the potatoes directly in the pot.
6. Add Bacon and Season 🧂🥓
   • Stir in half of the crispy bacon and season the soup with salt and pepper to taste. Adjust the consistency with extra milk or broth if it’s too thick.
7. Serve and Garnish 🍲
   • Ladle the creamy potato and bacon soup into bowls. Top with the remaining crispy bacon, shredded cheddar cheese, and chopped green onions for garnish.