Potato and bacon soup

Potato and Bacon Soup is a rich, hearty soup loaded with tender potatoes, crispy bacon, and a creamy broth. This recipe serves 6.

Ingredients

• 8 slices bacon, chopped
• 1 tbsp butter (optional)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 lb (900 g) Yukon Gold or russet potatoes, peeled and diced
• 4 cups (1 L) chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 cup shredded cheddar cheese
• ½ tsp dried thyme
• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
2. Add the onion to the pot and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3. Sprinkle the flour over the onions and stir for 1 minute.
4. Gradually whisk in the chicken broth until smooth.
5. 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.
6. Use a potato masher to lightly mash some of the potatoes, leaving plenty of chunks for texture.
7. Stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat until the cheese has melted. Do not let the soup boil.
8. Return most of the crispy bacon to the soup, reserving a little for garnish.
9. Taste and season with salt and black pepper as needed.
10. Ladle into bowls and top with the reserved bacon, sliced green onions, and parsley.

Serving Suggestions

Serve with:

• Crusty bread
• Garlic bread
• Dinner rolls
• Side salad
• Oyster crackers

Tips

• Yukon Gold potatoes create a naturally creamy texture, while russet potatoes produce a thicker soup.
• For extra flavor, stir in ½ teaspoon of smoked paprika.
• Store leftovers in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth if the soup thickens too much.
• Freeze before adding the dairy for the best texture, then stir in the milk, cream, and cheese after reheating.