Blend the Soup (Optional): For a smooth texture, use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender and blend it before returning it to the pot. If you prefer a chunkier soup, you can skip this step.
Add Cream and Season: Stir in the heavy cream (or milk for a lighter version), and season with thyme, salt, and pepper to taste. Simmer for an additional 5 minutes, allowing the soup to thicken and the flavors to meld.
Make the Cheesy Toast: While the soup is simmering, preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet and brush each with melted butter. Sprinkle the garlic powder (if using) over the bread, then top each slice with a generous amount of shredded cheddar cheese. Bake for about 8-10 minutes or until the cheese is melted and bubbly and the bread is golden brown.
Assemble and Serve: Ladle the hot potato and bacon soup into bowls, and top each with a sprinkle of crispy bacon. Serve the cheesy toast on the side or cut it into strips and place it on top of the soup for a delicious finish.
Tips for Serving and Storing:
Serving Tips: This soup is rich and filling, so it’s perfect as a standalone meal. You can also pair it with a simple green salad or some sautéed vegetables for added freshness. If you want extra crunch, add a sprinkle of croutons on top of the soup along with the bacon.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool the soup completely before storing it. Reheat gently on the stovetop or in the microwave.
Freezing: This soup freezes well for up to 2-3 months. To freeze, let it cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
Variants:
Vegetarian Version: To make a vegetarian version, you can skip the bacon and use olive oil to sauté the onions and garlic. You can add crispy roasted chickpeas or sautéed mushrooms as a topping for texture and flavor.
Spicy Kick: For a spicier twist, add a pinch of red pepper flakes or a diced jalapeño to the soup while it simmers. You can also use pepper jack cheese for the cheesy toast for an extra kick.
Loaded Potato Version: For a more indulgent version, top the soup with sour cream, shredded cheese, and extra bacon crumbles, just like a loaded baked potato.
FAQ:
Can I make this soup ahead of time? Yes! This soup tastes even better the next day after the flavors have had time to meld. You can make it in advance, refrigerate, and reheat when you’re ready to serve.
Can I use different cheese for the cheesy toast? Absolutely! While cheddar is a classic choice, you can also use mozzarella, gouda, or a blend of your favorite cheeses for the toast.
Can I make the soup without cream? Yes! You can substitute the heavy cream with milk, half-and-half, or even a dairy-free alternative like coconut milk for a lighter or dairy-free version.
How can I make the soup thicker? If you prefer a thicker soup, you can mash some of the potatoes directly in the pot with a potato masher or blend more of the soup. Alternatively, you can add a small slurry of cornstarch and water to thicken it.
This Potato and Bacon Soup with Cheesy Toast is the perfect dish to enjoy during the colder months, providing warmth and comfort in every bite. Whether you’re seeking a cozy meal for yourself or preparing a satisfying dinner for friends and family, this recipe is sure to become a beloved go-to!
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