Creamy Potato Soup with Bacon is a rich and comforting dish that combines tender potatoes, savory bacon, and a creamy broth to create a hearty, satisfying meal.
Perfect for chilly days, this soup is packed with flavor and texture, with crispy bacon adding a delicious crunch and smoky depth to the creamy, velvety base.
It’s easy to make, can be enjoyed on its own or as a starter, and is guaranteed to warm you up from the inside out.
- Ingredients
( Serves 6 )
1 small yellow onion diced
3 stalks of celery diced
2 carrots peeled and diced
2 cloves garlic minced
1/3 cup all purpose flour (40 grams)
2 cups chicken stock
2 pounds russet potatoes peeled and diced (907 grams)
2 cups whole milk (236.588 ml)
salt and pepper to taste
shredded cheddar cheese for topping
diced scallions for topping
bacon pieces for topping
- How To Make
In a large heavy-bottomed stock pot, cook the bacon until just crispy. It will continue to cook as you move on to the next step, so you do not want it to get overly brown in this first step.6 slices thick-cut bacon
Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft, about 5 to 7 minutes.1 small yellow onion, 3 stalks of celery, 2 carrots, 2 cloves garlic
Stir in the flour into the vegetable mixture. Allow it to cook for about 30 seconds. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about 2 minutes at the most and the more liquid you add, the more quickly you can add more.1/3 cup all purpose flour, 2 cups chicken stock
Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. At this stage you want to see intermittent small bubbles. Let this soup simmer for about 20 to 30 minutes. (Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.)2 pounds russet potatoes
Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!
Tips to make your Creamy Potato Soup with Bacon extra delicious and smooth :
Use Starchy Potatoes: For the creamiest texture, go for starchy potatoes like Russets or Yukon Golds. These varieties break down better during cooking and help thicken the soup naturally. Yukon Golds also have a buttery flavor that adds richness.
Crisp the Bacon Well: Cook the bacon until it’s nice and crispy, so it adds a crunchy texture and intense smoky flavor. Once cooked, crumble or chop it into small pieces, and set some aside for garnishing.
Save the Bacon Drippings: After cooking the bacon, use the drippings to sauté the onions and garlic. This will infuse the base of your soup with extra flavor. If there’s too much grease, you can drain some, but keeping a little will add depth.
Sauté the Onions and Garlic Slowly: Don’t rush the sautéing process. Cooking the onions and garlic over medium heat until soft and golden will bring out their sweetness and add a lot of flavor to the soup.
Season Layers: Add seasonings in stages—season the potatoes while they cook, and taste as you go. This will help ensure the soup is well-seasoned and balanced. Fresh herbs like thyme or rosemary are great, but dried herbs work well too.
Partially Blend the Soup: For a creamy consistency while keeping some texture, use an immersion blender to blend part of the soup right in the pot. If you don’t have an immersion blender, you can also transfer part of the soup to a blender, then stir it back in.
Use Half-and-Half or Heavy Cream for Richness: If you want the soup to be extra creamy, go for heavy cream or half-and-half instead of just milk. If you prefer a lighter version, you can use milk or a mixture of milk and sour cream.
Simmer the Potatoes Gently: Let the potatoes simmer on low heat so they become tender without falling apart. Stir occasionally to make sure they don’t stick to the bottom of the pot.
Adjust Thickness: If your soup is too thick after blending, add more broth or milk to reach the desired consistency. If it’s too thin, let it simmer for a few more minutes to thicken up.
Garnish Generously: Top the soup with extra crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and fresh herbs like chives or parsley. These toppings add flavor, texture, and color to the finished dish.
Make Ahead: This soup actually tastes even better the next day as the flavors have time to meld together. You can make it ahead and store it in the fridge for up to 3 days, or freeze it for later.
By following these tips, your Creamy Potato Soup with Bacon will be rich, flavorful, and comforting every time!
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