Creamy Potato Soup with Bacon

Instructions:

1. Cook the Bacon:

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
• Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.

2. Sauté Aromatics:

• Add the chopped onion to the pot and cook for 4-5 minutes until soft and translucent.
• Stir in the minced garlic and cook for an additional minute.

3. Cook the Potatoes:

• Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer.
• Let the potatoes cook for 15-20 minutes or until fork-tender.

4. Create the Roux:

• In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light roux.
• Slowly whisk in ½ cup of the hot broth from the soup until smooth.
• Pour this roux mixture back into the soup pot to thicken the broth.

5. Blend (Optional):

• For a smoother soup, use an immersion blender to partially blend the potatoes. Leave some chunks for texture.
• If you prefer a chunkier soup, skip this step.

6. Add Cream and Cheese:

• Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
• Season with thyme, salt, and black pepper to taste.

7. Finish with Bacon:

• Stir in half of the cooked bacon. The rest will be used as a garnish.

Serving and Garnishing:

Ladle the hot soup into bowls and garnish with:

• Crispy bacon pieces
• Extra shredded cheddar cheese
• Chopped green onions
• A dollop of sour cream

Serve with warm, crusty bread or buttery biscuits for dipping.

Tips for the Best Potato Soup:

• Potato Choice: Russet potatoes work best for a creamy texture, but Yukon golds are also a great option for a buttery flavor.
• Consistency: Adjust the thickness by adding more broth if needed or simmering longer to reduce.
• Extra Creaminess: Add a spoonful of cream cheese or a splash of half-and-half for even more richness.

Variations:

• Loaded Baked Potato Style: Top with extra cheddar, crispy bacon, and a drizzle of ranch dressing.
• Vegetarian Option: Skip the bacon and use vegetable broth instead. Top with sautéed mushrooms for a smoky twist.
• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a bit of heat.

Storage and Reheating:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm on the stove over low heat, adding a splash of broth or cream to thin if necessary.
• Freeze (With Caution): Potato soup can be frozen, but the texture may change slightly. For best results, freeze without cream and add the cream when reheating.

Perfect Pairings:

• Grilled Cheese Sandwiches 🧀
• Garlic Bread or Dinner Rolls
• Caesar Salad