Potato and Bacon Soup

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Step 2: Sauté the Aromatics

1. Add the diced onion to the pot with the bacon fat. Sauté for 4-5 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 3: Add Potatoes and Broth

1. Add the cubed potatoes to the pot and pour in the chicken or vegetable broth.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Blend and Thicken

1. Use an immersion blender to puree the soup directly in the pot for a creamy texture. For a chunkier soup, only blend part of the mixture, leaving some potato pieces intact.
2. Stir in the heavy cream, sour cream, and butter. Mix until fully incorporated and smooth.

Step 5: Season and Add Bacon

1. Season the soup with salt, black pepper, and smoked paprika (if using) to taste.
2. Stir in half of the crispy bacon, reserving the rest for topping.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with your favorite toppings: shredded cheddar, green onions, crumbled bacon, or a dollop of sour cream.
2. Serve warm with crusty bread or crackers for dipping.

Tips for Perfect Potato and Bacon Soup

• Use Starchy Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture.
• Control the Thickness: For a thicker soup, mash some of the potatoes instead of blending completely.
• Keep Bacon Crispy: Add bacon as a topping just before serving to maintain its crunch.
• Add Extra Veggies: Stir in corn, carrots, or celery for added flavor and nutrition.

Variations

• Cheesy Delight: Stir in 1 cup of shredded cheddar or Gruyère cheese for an extra indulgent soup.
• Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce.
• Lighter Option: Substitute heavy cream with half-and-half or milk for a lower-calorie version.

Storage and Reheating

• Refrigerator: Store leftover soup in an airtight container for up to 3 days.
• Freezer: Freeze in portioned containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through.

Conclusion

This creamy Potato and Bacon Soup is the epitome of comfort food, combining rich flavors with a velvety texture. Whether you’re serving it as a hearty main course or a starter for a dinner party, it’s guaranteed to impress. Grab a spoon and dive into this comforting classic—you’ll be going back for seconds!