There’s something about a warm, comforting bowl of potato soup that makes even the coldest days feel a little cozier. This creamy potato soup is the perfect balance of hearty and smooth, filled with tender potatoes, savory bacon, and a hint of garlic. It’s a simple yet flavorful dish that’s ideal for weeknight dinners or a cozy lunch.
Ingredients:
- 6 large russet potatoes, peeled and diced
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, chopped chives, sour cream, and extra bacon
Instructions:
- Cook the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
- Sauté the Onions and Garlic: Add the diced onion to the pot and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some potato chunks.
- Add Cream and Milk: Stir in the heavy cream and milk, then add the butter. Simmer the soup for an additional 5-10 minutes, stirring occasionally, until the soup thickens.
- Season: Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with crispy bacon, shredded cheese, chives, and any other desired toppings.
