Description
Comfort meets culinary magic in this hearty potato and bacon soup, where creamy potatoes mingle with crispy bacon bits. Warm, rich flavors invite you to savor each spoonful of pure comfort and satisfaction.
Ingredients
Scale
Proteins:
- 6 slices bacon (chopped)
- 1 cup shredded cheddar cheese
Vegetables and Aromatics:
- 2 pounds (907 grams) potatoes (peeled and diced)
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
Liquids and Seasonings:
- 4 cups chicken stock
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley (optional, for garnish)
Instructions
- Render bacon in a spacious cookware until golden and crisp, creating a rich, smoky base for the soup. Transfer the bacon to a paper towel-lined plate, reserving the flavorful drippings.
- Combine bacon drippings with butter, creating a luxurious cooking medium. Introduce finely chopped onions and minced garlic, sautéing until they release their aromatic essence and become translucent.
- Incorporate cubed potatoes into the fragrant mixture, ensuring each piece is coated with the savory fat. Pour in chicken stock, allowing the liquid to envelop the potatoes completely.
- Bring the mixture to a vigorous boil, then reduce to a gentle simmer. Let the potatoes simmer until they reach a tender, yielding consistency, approximately 15-20 minutes.
- Transform the soup’s texture by strategically breaking down some potatoes. Use an immersion blender to partially puree, or manually crush with a masher, creating a rustic, creamy consistency.
- Introduce heavy cream and shredded cheddar, stirring until the cheese melts seamlessly and the soup achieves a velvety smoothness. Season judiciously with salt and freshly ground black pepper.
- Crumble the reserved bacon and sprinkle over the soup, along with fresh parsley. Serve immediately, accompanied by crusty artisan bread or a crisp side salad for a complete culinary experience.
Notes
- Choose thick-cut bacon for richer flavor and crispier texture that holds up well in the soup.
- Use starchy potatoes like Russet or Yukon Gold for best creamy consistency and natural thickening.
- Swap heavy cream with coconut milk and use dairy-free cheese alternative for lactose-intolerant diners.
- Blend only half the soup for a perfect balance between chunky potatoes and smooth, velvety broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg