Creamy Potato Soup with Bacon

Instructions

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
2. Sauté the Vegetables: Add the diced onion to the pot and sauté in the bacon drippings until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Potatoes and Broth: Stir in the diced potatoes, chicken broth, and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
4. Blend the Soup: Once the potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
5. Add the Cream: Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat over low heat until warmed through.
6. Serve: Ladle the creamy potato soup into bowls and top with the reserved crispy bacon and any additional toppings you like.

Tips for Success

• Choose the Right Potatoes: Yukon gold potatoes give a creamy texture, while russet potatoes add a bit of fluffiness. You can mix them for a delightful combination!
• Storage: Leftover soup can be stored in an airtight container in the fridge for up to a week or frozen for up to three months. Just reheat gently on the stove!

Final Thoughts

Now that you have the recipe for Creamy Potato Soup with Bacon, it’s time to gather your ingredients and warm up your kitchen with this delicious dish! Perfect for cozy nights or family gatherings, this soup is sure to become a staple in your home. Don’t forget to save this recipe—it’s a comforting classic you’ll want to return to time and again.

Happy cooking, and enjoy every creamy, savory spoonful!