Here’s a Creamy Potato Soup with Bacon recipe that’s rich, comforting, and full of flavor!
Ingredients:
• 6 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 3 cups potatoes, peeled and diced (Yukon Gold or Russet work best)
• 1 cup heavy cream (or whole milk)
• ½ cup sour cream (for extra creaminess)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• ½ tsp dried thyme (optional)
• 1 cup shredded cheddar cheese (optional, for extra richness)
• 2 green onions, sliced (for garnish)
Instructions:
1. Cook the Bacon:
• In a large pot, cook the chopped bacon over medium heat until crispy.
• Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. Sauté the Aromatics:
• In the bacon drippings, sauté the onion until soft (about 3-4 minutes).
• Add the garlic and cook for 30 seconds.
3. Make the Roux:
• Stir in the butter and let it melt.
• Sprinkle in the flour and cook for about 1 minute, stirring constantly.
4. Cook the Potatoes:
• Gradually whisk in the chicken broth to avoid lumps.
• Add the potatoes, salt, pepper, paprika, and thyme.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
5. Blend (Optional):
• For a creamier soup, use an immersion blender to blend some of the soup.
• If you like it chunkier, leave it as is.
6. Add the Dairy:
• Stir in the heavy cream, sour cream, and cheese (if using).
• Heat through but do not boil.
7. Serve:
• Ladle into bowls and top with crispy bacon, cheddar cheese, and green onions.
Enjoy this hearty, creamy potato soup—perfect for a cozy meal! Let me know if you want a variation, like adding ham or making it lighter.