Potato and Bacon Soup

1. Render the Bacon:
   • In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Stir occasionally to ensure even cooking.
2. Remove and Drain:
   • Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest (or save it for another use).

Step 2: Sautéing the Vegetables

1. Cook the Aromatics:
   • In the same pot with the reserved bacon fat, add the diced onion, carrots, and celery. Sauté over medium heat for 5–7 minutes until the vegetables begin to soften.
2. Add Garlic:
   • Stir in the minced garlic and cook for an additional 1–2 minutes, or until fragrant.

Step 3: Building the Soup Base

1. Add Potatoes and Broth:
   • Add the cubed potatoes to the pot and pour in the chicken broth. Stir in the thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
2. Cook the Potatoes:
   • Let the soup simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Thickening the Soup

1. Make a Roux:
   • In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
2. Incorporate the Roux:
   • Gradually whisk the roux into the simmering soup. Stir well to thicken the broth.
3. Blend (Optional):
   • For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, transfer 2 cups of the soup to a blender, puree until smooth, and return it to the pot.

Step 5: Adding Cream and Bacon

1. Add the Cream:
   • Stir in the heavy cream or half-and-half. Let the soup simmer for another 5 minutes, but do not bring it to a boil to prevent curdling.
2. Incorporate the Bacon:
   • Stir half of the crispy bacon into the soup, reserving the rest for garnish.
3. Taste and Adjust:
   • Taste the soup and season with additional salt and pepper if needed.

Step 6: Serving the Soup

1. Ladle and Garnish:
   • Ladle the soup into bowls and top each serving with the reserved bacon, shredded cheddar cheese, chopped green onions, or a dollop of sour cream.
2. Serve Hot:
   • Pair the soup with warm crusty bread or buttery biscuits for the ultimate comfort meal.

Pro Tips for the Perfect Potato and Bacon Soup

1. Potato Variety:
   • Russet potatoes are ideal for this recipe because they break down easily, creating a naturally creamy texture. Yukon Gold potatoes work well for a heartier consistency.
2. Bacon Variations:
   • Try using smoked or maple-flavored bacon for added depth. Turkey bacon is a lighter option if desired.
3. Storage:
   • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to maintain the consistency.
4. Add Extra Veggies:
   • Feel free to add corn, peas, or even kale for a twist on the classic recipe.

Why This Soup Stands Out

This Potato and Bacon Soup is more than just a meal—it’s a hug in a bowl. The smoky bacon, creamy broth, and tender potatoes come together to create a dish that’s as nostalgic as it is delicious. Whether you’re making it for a weeknight dinner or serving it to guests, it’s sure to be a hit every time.