Step 1: Prepare the Potatoes
- Peel and Cube the Potatoes: Peel the russet potatoes and cut them into 1-inch cubes. This will help them cook evenly and quickly in the soup.
- Set Aside: Place the cubed potatoes in a bowl of cold water to prevent them from turning brown before you cook them.
Step 2: Cook the Bacon
- Fry the Bacon: In a large pot or Dutch oven, heat 2 tablespoons of butter over medium heat. Once the butter is melted, add the diced bacon. Fry the bacon until it’s crispy, about 5-7 minutes, stirring occasionally to prevent burning.
- Remove the Bacon: Once crispy, remove the bacon from the pot and set it aside on a plate lined with paper towels to drain the excess grease. Leave a bit of bacon grease in the pot for flavor.
Step 3: Sauté the Vegetables
- Cook the Onion: In the same pot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the Garlic: Stir in the minced garlic and cook for another 30 seconds, allowing it to become fragrant.
Step 4: Simmer the Potatoes
- Add the Potatoes and Broth: Drain the water from the potatoes and add the cubed potatoes to the pot with the sautéed onions and garlic.
- Pour in the Broth: Add the chicken broth to the pot, ensuring the potatoes are fully submerged.
- Simmer: Bring the soup to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 5: Blend the Soup (Optional for Creamier Texture)
- Mash the Potatoes: If you prefer a creamier texture, use a potato masher or the back of a spoon to lightly mash the potatoes in the pot. Leave some chunks for texture.
- Blend: For an even smoother texture, use an immersion blender directly in the pot or transfer part of the soup to a blender. Blend until you reach your desired consistency.
Step 6: Add the Cream and Seasonings
- Stir in the Cream: Add the heavy cream and sour cream to the soup, stirring until well combined. The cream will give the soup a rich and velvety texture.
- Season the Soup: Add salt, pepper, and dried thyme (if using) to taste. Adjust seasoning as needed.
Step 7: Add the Bacon and Parmesan
- Add the Bacon: Stir the crispy bacon back into the soup, reserving a small amount for garnish.
- Mix in Parmesan: Stir in 1 cup of grated parmesan cheese until it melts completely, adding a rich, savory depth to the soup.
Step 8: Serve and Garnish
- Ladle into Bowls: Use a ladle to serve the soup into individual bowls.
- Garnish: Top each bowl with a sprinkle of extra parmesan cheese, a few crumbles of reserved bacon, and a sprinkle of fresh chives for a fresh, vibrant touch.
Tips for Success
- Texture Preference: If you like a chunkier soup, skip the blending step and just mash some of the potatoes for texture.
- Make Ahead: This soup stores well in the fridge for 3-4 days. Simply reheat on the stove and add a little extra cream if the soup has thickened too much.
- Freezing: You can freeze the soup (without the cream) for up to 3 months. When ready to eat, defrost in the fridge overnight and add cream upon reheating.
- Veggie Option: For a vegetarian version, use vegetable broth and skip the bacon (or substitute with a plant-based bacon alternative).
Variations
- Cheddar Bacon Soup: Add shredded cheddar cheese along with the parmesan for an even cheesier, more indulgent soup.
- Spicy Kick: Stir in some cayenne pepper or jalapeño for a spicy variation of this classic.
- Herbs: Fresh herbs like rosemary or parsley can be added for extra flavor.
Final Thoughts on Potato and Bacon Soup with Parmesan and Sour Cream
This Potato and Bacon Soup is the perfect blend of creamy, savory goodness, with a delicious balance of flavors from the bacon, parmesan, and sour cream. It’s easy to make, incredibly satisfying, and guaranteed to warm you up on even the coldest days. Whether enjoyed as a comforting meal on its own or paired with a fresh crusty bread, this soup is destined to become a family favorite.