This creamy potato and bacon soup is a comforting dish packed with flavor. It’s perfect for chilly days and makes for a hearty meal!

Ingredients:

4 large russet potatoes, peeled and diced

6 slices of bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream (or milk for a lighter option)

1 tsp dried thyme (optional)

Salt and pepper to taste

Chopped green onions or chives, for garnish

Shredded cheddar cheese, for serving (optional)

Instructions:

Cook the Bacon:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel to drain. Leave about 2 tablespoons of bacon drippings in the pot.

Sauté the Vegetables:

In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Potatoes and Broth:

Add the diced potatoes, chicken or vegetable broth, and dried thyme (if using) to the pot. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Blend the Soup:

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot. (For a chunkier texture, blend only a portion.)

Stir in Cream:

Stir in the heavy cream and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.

Serve:

Ladle the soup into bowls and top with the crispy bacon, chopped green onions or chives, and shredded cheddar cheese if desired.

Serving Suggestions:

This soup pairs wonderfully with crusty bread or a simple side salad.

For an extra kick, add a dash of hot sauce or some freshly cracked black pepper.

Enjoy this creamy and savory potato and bacon soup that’s sure to warm you up!