Description
Hearty “Creamy Potato Soup with Bacon” delivers comfort in every spoonful, blending rich flavors of smoky bacon and smooth potatoes. Cheese-topped and garnished with crisp bacon bits, this soul-warming soup promises delicious satisfaction for hungry diners.
Ingredients
Scale
Main Ingredients:
- 6 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 112 cups (354 ml) heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
Aromatics and Seasonings:
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper to taste
- 12 teaspoon smoked paprika (optional)
Garnish:
- Green onions, chopped
- Sour cream (optional)
Instructions
- Render the bacon in a large pot over medium heat until golden and crisp, then transfer to a paper towel-lined plate, reserving the rendered fat.
- Sauté finely chopped onions and minced garlic in the bacon drippings until translucent and fragrant.
- Create a light roux by whisking butter and flour into the aromatics, cooking briefly to eliminate raw flour taste.
- Gradually pour in chicken broth, continuously whisking to ensure a smooth, lump-free base.
- Add diced potatoes to the liquid, allowing them to simmer gently until fork-tender and beginning to break down at the edges.
- For a velvety texture, partially blend the soup using an immersion blender, maintaining some potato chunks for rustic appeal.
- Introduce heavy cream, incorporating half of the crumbled bacon and sharp cheddar cheese, stirring until the cheese melts completely.
- Season the soup with salt, freshly ground black pepper, and a hint of smoked paprika for depth of flavor.
- Ladle the creamy soup into warm bowls, garnishing with remaining crisp bacon bits, thinly sliced green onions, and a dollop of tangy sour cream.
Notes
- Swap out bacon for turkey bacon or tempeh bacon to make the dish lighter and suitable for those watching fat intake.
- Keep some potato chunks unblended for a rustic, hearty texture that adds interesting mouthfeel to the soup.
- Experiment with different cheese varieties like smoked gouda or pepper jack to create unique flavor profiles that elevate the classic recipe.
- For a gluten-free version, replace wheat flour with cornstarch or potato starch when creating the roux to maintain the soup’s creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 390
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg