🥣 Creamy Potato Soup with Bacon

Ingredients

🧄 Base:

• 6 slices bacon, chopped

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 3 tbsp butter

• ⅓ cup (40 g) all-purpose flour

• 4 cups (950 ml) chicken broth

• 2 cups (480 ml) milk (whole milk or 2%)

• 1 cup (240 ml) heavy cream (optional for extra creaminess)

🥔 Vegetables:

• 4–5 medium russet potatoes, peeled and diced

• Salt and pepper, to taste

• ½ tsp paprika (optional)

• ½ tsp thyme or parsley, dried (optional)

🧀 Add-ins (optional but recommended):

• 1 cup (115 g) shredded cheddar cheese

• ½ cup (120 g) sour cream

• 2 green onions, chopped (for garnish)

Instructions

1. Cook the Bacon

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.

2. Remove bacon with a slotted spoon and set aside on paper towels.

3. Leave about 2 tablespoons of bacon fat in the pot (discard the rest).

2. Sauté the Aromatics

1. Add butter to the bacon fat, then sauté the onion until translucent (about 3–4 minutes).

2. Stir in garlic and cook for another 30 seconds.

3. Make the Base

1. Sprinkle in the flour and stir continuously for about 1 minute to form a roux (it’ll look like a thick paste).

2. Gradually whisk in the chicken broth, stirring constantly to avoid lumps.

3. Add the milk, stirring until smooth.

4. Add Potatoes & Simmer

1. Add the diced potatoes, salt, pepper, and any herbs or paprika you like.

2. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, until potatoes are tender.

5. Make It Creamy

1. Use a potato masher or immersion blender to blend part of the soup (leave some chunks for texture).

2. Stir in heavy cream, sour cream, and cheddar cheese until melted and smooth.

3. Taste and adjust seasoning.

6. Serve

Ladle soup into bowls and top with:

• Crispy bacon bits

• Green onions

• Extra cheese or a drizzle of cream (optional)

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture and buttery flavor.

• Substitute ham or turkey bacon if preferred.

• Add corn or chopped carrots for extra flavor and color.

• To make it gluten-free: use cornstarch (2 tbsp) instead of flour.