Potato and Bacon Soup

Instructions 👩‍🍳

1. Cook the Bacon 🥓
   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
   • Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for flavor.
2. Sauté the Aromatics 🧄🧅
   • Add butter to the bacon grease and melt over medium heat. Toss in the diced onion and cook until soft and translucent (about 5 minutes).
   • Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the Potatoes and Broth 🥔🍗
   • Add the cubed potatoes, chicken broth, and dried thyme to the pot. Stir well.
   • Bring to a boil, then reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Make the Soup Creamy 🥣
   • In a small bowl, whisk together the flour and a few tablespoons of heavy cream or milk to form a slurry.
   • Slowly stir the slurry into the pot. Pour in the remaining heavy cream/milk and stir until combined. Let the soup simmer for another 5 minutes to thicken.
5. Mash (Optional) 🥔
   • For a chunkier soup, leave the potatoes as is.
   • For a creamier texture, use a potato masher or immersion blender to mash some of the potatoes directly in the pot.
6. Add Bacon and Season 🧂🥓
   • Stir in half of the crispy bacon and season the soup with salt and pepper to taste. Adjust the consistency with extra milk or broth if it’s too thick.
7. Serve and Garnish 🍲
   • Ladle the creamy potato and bacon soup into bowls. Top with the remaining crispy bacon, shredded cheddar cheese, and chopped green onions for garnish.