Creamy Potato and Bacon Soup: A Comforting Bowl of Hearty Deliciousness 🥔🥓

Sauté the Vegetables:
In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Add the Potatoes and Broth:
Add the diced potatoes to the pot and stir for a minute. Pour in the chicken broth, bring the mixture to a simmer, and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Mash the Potatoes:
Once the potatoes are soft, use a potato masher to mash them directly in the pot, leaving some chunks for texture. If you prefer a smoother soup, you can use an immersion blender to blend part of the soup.

Add Cream and Milk:
Stir in the heavy cream, whole milk, butter, and thyme. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper.

Finish the Soup:
Once the soup has thickened and is creamy, return the cooked bacon to the pot. Stir to combine, and cook for an additional minute to warm the bacon through.

Serve:
Ladle the soup into bowls, garnish with a sprinkle of paprika, and top with chopped green onions or parsley. Serve hot with a slice of crusty bread on the side.

Tips for Serving and Storing:
Serve with Crusty Bread:
Pair this creamy potato and bacon soup with your favorite crusty bread for the ultimate comfort meal. The bread is perfect for dipping into the creamy soup.

Add Cheese:
For an extra layer of richness, top the soup with shredded cheddar cheese or a dollop of sour cream. The cheese will melt into the soup, making it even creamier and more indulgent.

Storing Leftovers:
If you have any leftover soup, let it cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove, adding a bit more broth or milk if it thickens too much.

Freezing:
You can freeze this soup for up to 3 months. However, keep in mind that the texture of the cream might change once frozen and thawed, so it’s best to freeze the soup before adding the cream and bacon. After thawing, add the cream and bacon during reheating.

Variants:
Vegetarian Version:
For a vegetarian take on this soup, you can omit the bacon and use olive oil to sauté the onions and garlic. Add smoked paprika for a smoky flavor to replace the bacon’s depth. You can also add vegetables like carrots or celery for extra texture and flavor.

Spicy Potato and Bacon Soup:
If you like a little heat, add some diced jalapeños or red pepper flakes to the soup along with the garlic. This will give your creamy potato soup a spicy kick that pairs wonderfully with the richness of the bacon.

Cheesy Potato and Bacon Soup:
Add a cup of shredded cheddar cheese or Gruyère to the soup while it’s simmering for a cheesy version of this dish. The melted cheese will make the soup even richer and more indulgent.

Loaded Potato and Bacon Soup:
To make the soup even more filling, add some additional toppings like sour cream, shredded cheese, chives, and extra crumbled bacon. These additions will give you the “loaded potato” feel in a soup form.

FAQ:
1. Can I use other types of potatoes for this soup?
While russet potatoes are ideal for their starchy texture and ability to thicken the soup, you can also use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite. The flavor will remain similar.

2. Can I make this soup dairy-free?
Yes! You can use coconut milk or almond milk as a substitute for the heavy cream and whole milk. For the butter, you can use a plant-based alternative, and skip the cream altogether if you want to make it fully dairy-free. Just note that the texture may be slightly different, but it will still be delicious.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3-4 days. It actually tends to taste even better the next day as the flavors continue to develop. Reheat gently on the stove, adding extra milk or broth if needed.

4. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon can be used as a substitute if you prefer a lighter version of this soup. It won’t render as much fat, so you might want to add a bit of olive oil or butter when sautéing the onions and garlic.

5. Can I make this soup in a slow cooker?
Yes, you can! To make it in a slow cooker, brown the bacon and sauté the onions and garlic on the stove first. Then, add the cooked bacon, sautéed vegetables, potatoes, broth, and seasonings to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the cream and milk at the end, and cook for an additional 15 minutes before serving.

Conclusion:
This Creamy Potato and Bacon Soup is the ultimate comfort food—rich, flavorful, and satisfying. Whether you’re looking for a cozy weeknight dinner or a dish to impress your guests, this recipe will hit the spot every time. With its creamy texture, smoky bacon, and tender potatoes, it’s sure to become a favorite in your recipe collection. So, grab your ingredients and enjoy a bowl of pure deliciousness today!