Description
Creamy potato and bacon soup blends hearty comfort with rich, smoky flavors from crispy bacon bits. Warm, velvety goodness waits in each spoonful, inviting you to savor this classic culinary embrace.
Ingredients
Scale
Main Ingredients:
- 4 medium potatoes
- 8 slices bacon
- 1 large onion
Liquid Base:
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
Seasonings and Extras:
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/4 cup fresh chives (optional)
Instructions
- Crisp the bacon in a large Dutch oven over medium-high heat until golden and rendered, about 6-7 minutes. Transfer to a paper towel-lined plate, reserving the bacon drippings in the pot.
- Dice the onion and mince the garlic, then sauté in the reserved bacon drippings until translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour over the onion mixture, stirring continuously to create a roux. Cook for 1-2 minutes to eliminate raw flour taste.
- Gradually pour in chicken broth, whisking constantly to prevent lumps and create a smooth base.
- Peel and cube potatoes into uniform chunks, then add them to the simmering liquid. Reduce heat to medium-low and cook until potatoes are tender, about 15-20 minutes.
- Crush half the potato chunks against the pot’s side to thicken the soup naturally, maintaining a rustic texture.
- Pour in heavy cream and milk, stirring to incorporate. Season with salt and pepper, adjusting to taste.
- Simmer for an additional 5 minutes to meld flavors and ensure proper consistency.
- Crumble reserved bacon and sprinkle on top of the soup. Garnish with freshly chopped chives if desired.
- Serve hot, with additional cracked black pepper and a side of crusty bread.
Notes
- Bacon Selection: Choose thick-cut bacon for maximum flavor and crispier texture, which enhances the soup’s overall richness.
- Potato Precision: Use starchy potatoes like Russet or Yukon Gold for better thickening and creamier consistency.
- Dairy Alternatives: Swap heavy cream with half-and-half or coconut milk for lighter versions, accommodating dietary preferences.
- Gluten-Free Adaptation: Replace wheat flour with cornstarch or potato starch to make the soup celiac-friendly without compromising texture.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg