Description
Comforting creamy potato soup with bacon delights taste buds with its rich, hearty blend of smooth potatoes and crispy bacon bits. Warm spoonfuls promise a satisfying meal that brings wholesome flavor to your table.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) russet potatoes, peeled and diced
- 6 slices thick-cut bacon, diced
- 2 cups (236.588 ml) whole milk
- 2 cups chicken stock
Vegetables and Aromatics:
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
Thickeners and Toppings:
- 1/3 cup (40 grams) all-purpose flour
- Salt and pepper to taste
- Shredded cheddar cheese (for topping)
- Diced scallions (for topping)
- Bacon pieces (for topping)
Instructions
- Render bacon in a large pot over medium heat until golden and crisp, then transfer to a paper towel-lined plate, preserving the rendered fat.
- Sauté diced onion, celery, carrots, and minced garlic in the bacon drippings until vegetables become translucent and tender, approximately 5 minutes.
- Sprinkle flour over the vegetables and stir continuously for 2 minutes to eliminate raw flour taste and create a smooth base.
- Slowly pour chicken stock and milk into the pot, whisking constantly to prevent lumps and ensure a silky consistency.
- Add cubed potatoes and increase heat to bring the mixture to a gentle boil, then reduce temperature and simmer for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to partially puree the soup, creating a velvety texture while maintaining some vegetable chunks for rustic appeal.
- Adjust seasoning with salt and freshly ground black pepper to enhance the overall flavor profile.
- Garnish with sharp cheddar cheese, thinly sliced scallions, and crumbled bacon pieces just before serving.
Notes
- Choose thick-cut bacon for richer flavor and crispier texture, which enhances the overall soup experience.
- Swap bacon drippings with olive oil and use turkey bacon for a lighter version that still delivers great taste.
- Replace wheat flour with cornstarch or gluten-free flour blend to make the soup celiac-friendly without compromising thickness.
- Substitute bacon with smoked paprika and use vegetable stock to create a similar depth of flavor while keeping the recipe meat-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg