Description
Hearty potato and bacon soup combines creamy potatoes with crispy bacon in a comforting blend. Rich flavors and simple ingredients make this classic soup a satisfying meal for cold days you’ll crave again and again.
Ingredients
Scale
- 2 lbs (907 g) russet potatoes, peeled and cubed
- 6 strips thick-cut bacon, chopped
- 1 large carrot, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 4 cups (946 ml) chicken broth
- 1 cup (237 ml) heavy cream
- ¼ cup all-purpose flour
- 3 cloves garlic, minced
- ¼ tsp Italian seasoning
- Salt and pepper, to taste
- Chopped green onions
- Shredded cheese
- Extra bacon bits
Instructions
- Bacon Preparation: Crisp bacon in a large skillet over medium heat until golden brown. Transfer bacon to a paper towel-lined plate, reserving the rendered fat in the pan.
- Aromatic Base: Sauté onions in the bacon fat until translucent, then add minced garlic and cook briefly to release their fragrant essence. Ensure garlic doesn’t brown to prevent bitterness.
- Potato and Liquid Infusion: Add diced potatoes to the vegetable mixture, stirring to coat with the aromatic base. Pour in chicken broth, bringing the mixture to a rolling boil before reducing to a gentle simmer. Cover and cook until potatoes become tender and easily pierced with a fork, approximately 15-20 minutes.
- Texture Development: Create a luxurious consistency by partially pureeing the soup. Use an immersion blender to blend a portion of the soup directly in the pot, or carefully transfer some contents to a standard blender. The goal is a creamy base with some potato chunks remaining for textural contrast.
- Final Enhancement: Stir in heavy cream and most of the reserved bacon pieces. Season generously with salt and pepper, allowing the flavors to meld during a final 2-3 minute simmer. Taste and adjust seasoning as needed.
- Serving Presentation: Ladle the soup into warm bowls. Garnish with remaining crispy bacon crumbles and a sprinkle of fresh parsley. Serve alongside crusty bread or crisp crackers for a complete, comforting meal.
Notes
- Maximize Bacon Flavor: Slowly render bacon to extract maximum fat and achieve optimal crispiness, which becomes the foundational flavor for the entire soup.
- Prevent Potato Mushiness: Cut potatoes into uniform, medium-sized cubes to ensure even cooking and prevent overcooking or uneven texture.
- Blending Technique: When partially pureeing, reserve some potato chunks for a rustic, textured soup that maintains a hearty mouthfeel and visual appeal.
- Low-Carb Adaptation: Replace potatoes with cauliflower for a keto-friendly version, maintaining the soup’s creamy consistency and rich bacon essence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg