Potato and Bacon Soup – Don’t LOSE this Recipe 

Instructions:

1. Prepare the potatoes and bacon: Begin by peeling and cubing your potatoes into bite-sized pieces. Set them aside. Then, heat a large pot or Dutch oven over medium heat and cook the diced bacon until crispy, about 5-7 minutes. Once cooked, use a slotted spoon to remove the bacon from the pot and set it aside. Keep the bacon drippings in the pot for flavor.
2. Sauté the aromatics: In the same pot, add the butter. Once melted, toss in the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute, just until fragrant.
3. Cook the potatoes: Add the cubed potatoes into the pot and stir everything together. Pour in the chicken broth, making sure the potatoes are covered by the liquid. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4. Mash or blend the soup: Once the potatoes are tender, you can either mash them directly in the pot with a potato masher for a chunky texture, or use an immersion blender to blend the soup for a creamier consistency. If you prefer a thicker soup, mash the potatoes and leave a few chunks for texture.
5. Add the cream and season: Stir in the heavy cream and thyme, and season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
6. Finish and serve: Before serving, stir the crispy bacon back into the soup. Ladle the soup into bowls and garnish with fresh chopped green onions or chives. You can also sprinkle a bit of shredded cheese on top for extra flavor and richness.

Tips and Variations:

• Make it vegetarian: Skip the bacon and use olive oil to sauté the onions and garlic. You can add a bit of smoked paprika for a smoky flavor.
• Add vegetables: To make it even heartier, consider adding carrots, celery, or leeks to the soup. Simply chop them up and sauté them with the onions and garlic in the beginning.
• Cheese lovers: For an even more indulgent version, stir in shredded cheddar cheese into the soup just before serving, creating a cheesy, creamy texture.
• Storage: This soup stores well! Leftovers can be kept in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove, adding a little extra broth or cream if it thickens too much.

Why You Should Make This Soup:

There’s something truly special about this Potato and Bacon Soup. It’s the perfect balance of creamy and hearty, with just enough crispy bacon to make each bite a savory treat. Whether you’re serving it as a starter, a main course, or alongside a fresh salad and crusty bread, it will satisfy your hunger and warm your soul.

Don’t let this recipe slip through your fingers—make sure you keep it handy. Once you make it once, it’ll become a recipe you turn to again and again. Enjoy!