Creamy Potato Soup with Bacon

Experience comfort in a bowl with this delectable Creamy Potato Soup with Bacon 🥔🥓. Each spoonful of this rich and velvety soup offers a symphony of flavors, perfectly balancing the earthy goodness of potatoes and the savory, smoky notes of crispy bacon. This classic soup is not just a meal; it’s a warm hug on a chilly day, bringing a sense of home and warmth to your dining table.

The preparation is as satisfying as the taste. Starting with sizzling bacon that infuses the entire kitchen with an irresistible aroma, followed by sautéing onions and garlic to build a flavorful base, this soup promises an inviting experience from the get-go. As the potatoes simmer in a fragrant chicken broth, they soften and meld together, creating a smooth and creamy texture that’s further enriched with heavy cream and cheddar cheese. The final touch of crispy bacon and fresh chives adds a delightful crunch and freshness, making each bite a perfect harmony of textures and flavors.

Ideal for a cozy family dinner or as a starter for a more elaborate meal, this Creamy Potato Soup with Bacon is both hearty and comforting. Its creamy consistency and rich taste make it a crowd-pleaser that even the pickiest eaters will love. Plus, it’s straightforward to make, allowing you to whip up a gourmet-quality soup with ease. Whether enjoyed on its own or paired with crusty bread, this soup is sure to become a favorite in your recipe collection.

Creamy Potato Soup with Bacon 🥔🥓

Ingredients:

4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
5 medium potatoes, peeled and diced
1 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped chives for garnish

Instructions:

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pot.
Add the diced onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
Serve hot, topped with crispy bacon and chopped chives. Enjoy!