Description
Hearty potato soup celebrates comfort with creamy Idaho potatoes and rich bacon bits. Simple ingredients blend seamlessly for a satisfying bowl you’ll crave on chilly evenings.
Ingredients
Scale
- 4 medium russet or Yukon Gold potatoes (about 5 cups), peeled and diced
- 3 cups (720 ml) chicken or vegetable broth
- 1 cup (240 ml) milk (whole or 2%)
- 1 cup (240 ml) heavy cream
- 4 slices bacon, diced (optional)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsps all-purpose flour (for thickening)
- 1 tsp dried thyme
- Salt and pepper, to taste
- Shredded cheddar cheese
- Sliced green onions or chives
- Sour cream
- Additional cooked bacon, crumbled
Instructions
- Bacon Preparation: Crisp bacon in a spacious pot over medium heat until golden, then remove with a slotted spoon, reserving two tablespoons of rendered fat. Set bacon aside for garnishing.
- Aromatic Foundation: Sauté onions in reserved bacon fat until translucent, then add minced garlic and cook briefly to release its fragrant notes. If bacon-free, use butter or olive oil as an alternative.
- Soup Base Construction: Introduce diced potatoes, chicken broth, thyme, salt, and pepper to the pot. Bring to a vigorous boil, then reduce heat and simmer covered until potatoes become tender, approximately 15-18 minutes.
- Creamy Transformation: Whisk flour and milk into a smooth slurry, then gently fold into the simmering soup. Add heavy cream and continue cooking for 5-7 minutes, stirring intermittently to prevent sticking and ensure even heating.
- Texture Refinement: Use an immersion blender to partially puree the soup, maintaining some potato chunks for rustic appeal. Alternatively, blend half the soup in a standard blender, then reintegrate into the pot for a balanced consistency.
- Elegant Presentation: Ladle steaming soup into serving bowls. Garnish generously with sharp cheddar cheese, chopped green onions, a dollop of sour cream, and crispy bacon fragments. Serve immediately while piping hot.
Notes
- Bacon Fat Flavor Boost: Save the rendered bacon fat for extra depth; it adds rich, smoky undertones to the soup’s base.
- Potato Precision: Dice potatoes uniformly to ensure even cooking and consistent texture throughout the soup.
- Thickening Technique: Whisk flour and milk thoroughly to prevent lumps, creating a smooth, silky base without grainy texture.
- Blending Balance: When using an immersion blender, pulse carefully to maintain some potato chunks for a rustic, hearty texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg