Creamy Potato Soup with Bacon

Description:

This creamy potato soup with bacon is the ultimate comfort food, perfect for chilly days. It combines tender potatoes, savory bacon, and a rich, creamy broth. With a hint of garlic and onions, this soup is flavorful, hearty, and satisfying, making it an excellent meal for any occasion. Serve it with a slice of crusty bread for the perfect dish!

Ingredients:

For the Soup Base:

• Bacon: 6 slices (diced)
• Yellow onion: 1 medium (diced)
• Garlic cloves: 3 (minced)
• Russet potatoes: 4 large (peeled and diced)
• Chicken broth: 4 cups
• Heavy cream: 1 cup
• Whole milk: 1 cup
• Salt: 1 teaspoon (to taste)
• Black pepper: ½ teaspoon (to taste)
• Thyme: 1 teaspoon (fresh or dried)
• Bay leaves: 2 (optional)

For Garnish (Optional):

• Shredded cheddar cheese: ½ cup
• Green onions: 2-3 (chopped)
• Crumbled bacon: 3 slices
• Sour cream: ¼ cup

Optional Ingredients:

• Carrots: 2 medium (peeled and diced)
• Celery: 2 stalks (diced)
• Parmesan cheese: ¼ cup (for a richer flavor)
• Hot sauce: A few dashes (for a bit of heat)

Tips for Success:

1. Cook bacon to crispy: Make sure to cook the bacon until it’s crispy to add a nice texture and deep flavor to the soup.
2. Blend for creaminess: If you prefer a smoother texture, use an immersion blender or regular blender to puree part or all of the soup, leaving some chunks of potatoes for texture.
3. Adjust thickness: If the soup is too thick, add more broth or milk until you reach the desired consistency.
4. Season to taste: Taste the soup before serving and adjust the salt, pepper, and herbs to your preference.

Steps to Make It:

1. Cook the bacon:
   • In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon grease in the pot.
2. Sauté the vegetables:
   • Add the diced onion to the pot and sauté for about 5 minutes until softened. Add the garlic (and carrots and celery, if using) and sauté for another 2 minutes until fragrant.
3. Add potatoes and broth:
   • Add the diced potatoes, chicken broth, thyme, and bay leaves (if using) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
4. Blend the soup (optional):
   • For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, or transfer about half of the soup to a blender, blend until smooth, and return it to the pot. Alternatively, you can mash the potatoes with a potato masher for a chunkier texture.
5. Add cream and milk:
   • Stir in the heavy cream and whole milk, and let the soup simmer for another 5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, green onions, and a dollop of sour cream, if desired.

Recommendations:

• Serving suggestion: Serve with crusty bread or a fresh salad for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezing: This soup can be frozen for up to 2-3 months. Reheat on the stove, adding a little extra milk or broth to thin it out if needed.

Nutrition (Per Serving, Approx. 1/6 of Recipe):

• Calories: ~400
• Protein: 12g
• Fat: 28g
• Carbohydrates: 30g
• Sugar: 4g
• Fiber: 4g
• Sodium: 950mg

This Creamy Potato Soup with Bacon is a filling, comforting dish that combines rich flavors and creamy textures. It’s sure to be a family favorite!