Description
A warm and comforting creamy potato soup topped with crispy bacon, ready in just 30 minutes. Perfect for busy weeknights and family meals.
Ingredients
Scale
- 4 medium Russet potatoes (about 2 pounds / 900g)
- 6 slices bacon
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 4 cups chicken broth (950ml), low-sodium
- 1 cup heavy cream (240ml), full-fat
- 3 tablespoons unsalted butter (43g)
- 3 tablespoons all-purpose flour (24g)
- Salt and pepper to taste
- Fresh chives or parsley, chopped (optional)
- Optional add-ins: 1 cup shredded cheddar cheese, 1 stalk celery diced, 1 small carrot diced
Instructions
- Crisp the bacon in a skillet over medium heat for 6-8 minutes until golden and crispy. Drain on paper towels and reserve 1 tablespoon bacon fat in the pan.
- In a large pot or Dutch oven, heat the reserved bacon fat or butter over medium heat. Add diced onion (and optional celery and carrots) and cook for 4-5 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring to avoid burning.
- Sprinkle flour over the softened vegetables and stir constantly for 2-3 minutes to cook out raw flour taste.
- Gradually whisk in chicken broth, breaking up any lumps. Add diced potatoes and bring to a boil.
- Reduce heat to simmer and cook uncovered for 10-12 minutes until potatoes are tender.
- Use a potato masher to mash some potatoes in the pot, leaving some chunks for texture.
- Stir in heavy cream and season with salt and pepper. Heat through for 2 minutes without boiling.
- Ladle soup into bowls and top with crispy bacon pieces and chopped fresh chives or parsley. Serve immediately.
Notes
Use Russet potatoes for best creamy texture. Save some bacon fat to sauté onions for extra flavor. Avoid overcooking garlic to prevent bitterness. Stir flour constantly to avoid lumps. Mash some potatoes for texture or use immersion blender for smoothness. Season gradually due to salty bacon. Add broth or cream to adjust thickness when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 360
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
Keywords: potato soup, creamy soup, bacon soup, comfort food, quick soup, easy dinner, weeknight meal