Potato and Bacon Soup

Get the Bacon Crisp: In a big skillet or Dutch oven, fry the chopped bacon until it’s golden and cooked through. After taking the bacon out of the pan, place it on a paper towel to drain. The cooking liquid should include about 2 tablespoons of bacon fat.

Toss in the chopped onion and sauté for another 5 minutes, or until the vegetables are softened, in the same pan. Sauté the minced garlic for one more minute, or until it begins to release its aroma.

Chopped potatoes, broth (chicken or vegetable), and dried thyme (if used) should be added to the saucepan. Simmer for about 15 to 20 minutes, or until the potatoes are soft, after bringing to a boil.

Smooth Out the Soup: Whip the soup with an immersion blender until it’s completely smooth. Half of the soup may be blended until smooth before being returned to the saucepan, another option. (Mix in some chunks if you like a chunkier texture.)

Toss in the heavy cream and add salt and pepper to taste. Stir in. After 5 more minutes, the soup should be hot enough to consume.

Before serving, spoon the soup into individual bowls. If preferred, garnish with chopped green onions or chives, crumbled cheddar cheese, and crispy bacon.

Recommendation for Serving: This soup is perfect with some fresh bread or a light salad.

A little spicy sauce or crushed black pepper can give it that additional bite.
If you’re looking for a hearty soup to warm you up, try this delicious potato and bacon recipe.