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Creamy Potato and Bacon Soup

A quick and delicious creamy potato and bacon soup that's perfect for chilly days and busy schedules.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices bacon Bacon adds flavor and richness.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups diced potatoes (Yukon gold) Yukon gold potatoes work wonderfully.
  • 4 cups chicken broth Feel free to use low-sodium.
  • 1 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
  • to taste Salt
  • to taste Pepper
Optional Garnishes
  • as desired chopped chives
  • as desired crispy bacon bits

Method
 

Cooking the Bacon
  1. In a large pot over medium heat, cook the bacon until it’s crispy. Once done, remove the bacon and let it drain on paper towels, leaving some grease in the pot for flavor.
Sautéing the Vegetables
  1. In the same pot, add the chopped onion and minced garlic to the bacon drippings. Sauté until the onion turns translucent, about 3-4 minutes.
Adding Potatoes and Broth
  1. Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
Blending the Soup
  1. Use an immersion blender to blend the soup until it’s creamy and smooth, or transfer it in batches to a blender. Blend carefully to avoid spills.
Final Touches
  1. Return the blended soup to the pot and stir in the heavy cream. Remove from heat and season with salt and pepper to taste.
Serving
  1. Chop the reserved bacon and sprinkle it on top of the soup along with chopped chives. Serve and enjoy!

Notes

For additional nutritional boosts, vegetables like diced carrots or celery can be added, but this may need extra cooking time. If freezing, omit the cream and add it during reheating.