Description
This creamy and hearty potato and bacon soup is a classic comfort food that’s perfect for cold days. Packed with tender potatoes, smoky bacon, and a rich, velvety broth, it’s a timeless recipe that will warm you up with every spoonful.
Ingredients
Units
Scale
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 4 cups chicken broth
- 1 cup milk (or heavy cream for a richer taste)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped green onions or parsley, for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels.
- In the same pot, sauté the onion in the bacon drippings until softened, about 3-4 minutes. Add the garlic and cook for another minute.
- Stir in the butter and let it melt. Sprinkle in the flour, stirring constantly, to create a roux. Cook for 1-2 minutes.
- Gradually pour in the chicken broth, whisking to prevent lumps. Add the diced potatoes and thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Use a potato masher or immersion blender to lightly mash some of the potatoes for a creamier texture, leaving some chunks for a rustic feel.
- Stir in the milk (or heavy cream) and shredded cheese (if using). Heat gently until warmed through, but do not let it boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon, green onions, or parsley.
Notes
- For a thicker soup, reduce the amount of broth slightly or mash more potatoes.
- If you prefer a lighter soup, substitute the cream with additional milk or a non-dairy alternative.
- Add a pinch of smoked paprika for extra flavor.