There’s something undeniably comforting about a bowl of creamy potato soup, especially when topped with crispy bacon. This classic recipe strikes the perfect balance between rich, hearty flavors and a smooth, velvety texture. It’s a meal that wraps you in warmth with every bite.
Perfect for busy weeknights or as a centerpiece for a cozy family gathering, this potato soup comes together easily in one pot. The addition of bacon not only adds a smoky crunch but also elevates the dish to a whole new level of deliciousness. Pair it with a fresh side salad or a slice of crusty bread for a complete and satisfying meal.
Ingredients:
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 pounds potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Chopped green onions, for garnish
Directions:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
- Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for another 1 minute.
- Add the potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture if desired. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- Stir in the heavy cream, sour cream, and smoked paprika (if using). Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with the crispy bacon and chopped green onions.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 340 kcal | Servings: 6 servings