Creamy Potato Soup

Creamy Potato Soup

Ingredients:

– 4 slices bacon, diced
– 1 tablespoon butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 3-4 large russet potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/2 teaspoon dried thyme (optional)
– Croutons, for garnish
– Sliced green onions, for garnish
– Shredded cheddar cheese (optional, for garnish)

Instructions:

1. **Cook the Bacon:**
– In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon grease in the pot.

2. **Sauté the Aromatics:**
– Add the butter to the pot with the bacon grease. Add the diced onion and sauté until it’s softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.

3. **Cook the Potatoes:**
– Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

4. **Blend the Soup:**
– Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

5. **Add Cream and Season:**
– Stir in the heavy cream or half-and-half. Season the soup with salt, pepper, and thyme if using. Let the soup simmer for another 5 minutes to heat through.

6. **Serve:**
– Ladle the soup into bowls and garnish with crispy bacon, croutons, sliced green onions, and shredded cheddar cheese if desired. Serve hot.

This **Creamy Potato Soup** is a satisfying and comforting meal, especially on a cold day. The toppings add great texture and extra flavor, making this soup a favorite for many!