Ingredients
Essential Ingredients:
- Potatoes: Choose waxy varieties like Yukon Gold or Red Bliss for a creamier texture. Russets work well too, but they tend to break down more easily.
- Bacon: Thick-cut bacon is best. It adds a rich, smoky flavor that makes the soup irresistible. The crispy bacon bits will be a nice contrast to the creamy potatoes.
- Onion and Garlic: These aromatics are a must for building depth in flavor. They’ll give the soup a savory base that complements the rest of the ingredients perfectly.
- Broth: Use chicken, vegetable, or even beef broth for the liquid base. Chicken is the most common, but if you’re after a richer flavor, beef broth can be a great choice.
- Heavy Cream or Milk: For a creamy texture, you’ll need some dairy. You can use heavy cream for an indulgent soup or opt for milk if you’re looking to lighten it up just a bit.
Optional Additions:
- Cheese: Sharp cheddar or Parmesan can be added for an extra creamy finish. Some folks even stir in cream cheese for a smooth texture.
- Herbs and Spices: Thyme, rosemary, and bay leaves work well in this dish. You can also add some black pepper or a pinch of cayenne if you like a little heat.
Instructions
Step 1: Prep Your Ingredients
Before you start cooking, take a few minutes to prep your ingredients. Peel and chop your potatoes into small, bite-sized cubes. This will help them cook evenly and allow the soup to achieve a nice texture. Next, chop your bacon into small pieces—about 1-inch strips work best.
Dice your onion and mince your garlic to get ready for the aromatic base. You can also chop any additional vegetables or herbs you want to include, such as celery or thyme.
Step 2: Cook the Bacon
In a large pot or Dutch oven, render the bacon fat over medium heat. This should only take about 5-7 minutes. Keep an eye on it to make sure the bacon gets crispy but doesn’t burn. Once it’s crispy and golden, use a slotted spoon to remove the bacon and set it aside.
Leave the bacon fat in the pot—this is where the magic happens. The fat will be full of flavor and will help sauté the vegetables to perfection.
Step 3: Sauté the Onion and Garlic
In the same pot, add the diced onion and cook for about 3-4 minutes, until they’re softened and translucent. Then, add the garlic and cook for another minute, just until fragrant. This will create the flavorful base for the soup.
If you’re using additional vegetables like celery or carrots, add them now and cook for another 2-3 minutes.
Step 4: Add the Potatoes and Broth
Now it’s time to add the potatoes. Toss them into the pot and stir everything together, letting the potatoes soak up the bacon fat and vegetable flavor for a minute or two. Then, pour in your broth—chicken broth works best for this recipe, but feel free to use vegetable or beef broth if that’s what you have on hand.
Bring everything to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender. If you want a smoother texture, you can mash a few potatoes with a spoon or potato masher during the cooking process.
Step 5: Make It Creamy
Once the potatoes are tender and the broth has taken on that lovely flavor, it’s time to make the soup creamy. Stir in heavy cream or milk, depending on how rich you want the soup to be. Let the soup simmer for another 5-7 minutes, allowing the flavors to meld together.
At this point, you can adjust the seasoning. Add salt and pepper to taste, and toss in any herbs you like. Thyme and rosemary work great in this soup, but if you like a bit of heat, try adding a pinch of cayenne or red pepper flakes.
Step 6: Add the Bacon Back In
Once the soup has reached the desired creaminess and flavor, it’s time to stir the cooked bacon back into the soup. This will add that wonderful crispy texture and smoky flavor that makes this soup so irresistible.
Give everything a final stir and let it simmer for another 2-3 minutes, ensuring that the bacon and the rest of the ingredients are well incorporated.
Step 7: Final Touches
Before serving, consider topping your soup with a handful of cheddar cheese or a dollop of sour cream. A sprinkle of green onions or fresh parsley can also add a fresh pop of color and flavor.