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Creamy Potato and Bacon Soup Recipe
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Ingredients:
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley or chives for garnish
Instructions:
- Cook the Bacon:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. Leave about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables:
- In the same pot with the bacon fat, add the onion and garlic. Sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
- Add Potatoes and Broth:
- Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture.
- Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil.
- Simmer:
- Reduce the heat to a simmer and cook the potatoes until they are tender, about 15-20 minutes.
- Blend Soup (Optional):
- For a smoother texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender in batches. Blend to your desired consistency.
- Add Cream and Cheese:
- Stir in the heavy cream and bring the soup back to a low simmer. If using, add the shredded cheddar cheese and stir until melted and combined.
- Season:
- Season the soup with salt, pepper, and dried thyme. Adjust the seasoning to taste.
- Serve:
- Serve the soup hot, topped with the crisp bacon pieces and a sprinkle of chopped parsley or chives.
This creamy potato and bacon soup is both simple and delicious, perfect for a cold day or when you need a comforting meal. It pairs well with crusty bread or a green salad for a complete dining experience. Enjoy your cooking, and if you have any more requests or need further assistance, just let me know!
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