Description
Creamy Bacon Potato Soup
Ingredients:
4 large potatoes, peeled and diced
5 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp butter
1 tbsp fresh parsley, chopped
Instructions:
In a large pot, cook chopped bacon until crispy. Remove and set aside. In the same pot, sauté onion and garlic in butter until soft. Add diced potatoes, chicken broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender. Stir in heavy cream, shredded cheddar, and sour cream. Mash some of the potatoes for a thicker consistency. Let simmer for 5 minutes. Garnish with crispy bacon and fresh parsley. Serve hot and enjoy!
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, prep all ingredients: dice the potatoes, onion, and bacon, and mince the garlic. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot. Add the tablespoon of butter to the drippings, then sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
Next, add the diced potatoes, chicken broth, salt, pepper, and smoked paprika. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes. The soup is ready when the potatoes are fork-tender. For texture, use a potato masher directly in the pot to mash about half of the potatoes. This creates a naturally creamy, thick base.
Finally, reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue stirring until the cheese is fully melted and the soup is heated through, but do not let it boil. Taste and adjust seasoning if necessary. Your soup is now ready to serve.
Serving Suggestions
This rich and comforting soup is a meal on its own, but perfect pairings elevate it. Serve in a deep bowl garnished with the reserved crispy bacon and fresh parsley. For added crunch, offer oyster crackers, crusty garlic bread, or a side salad with a tangy vinaigrette to cut through the richness. A dollop of extra sour cream or a sprinkle of green onions makes a beautiful finish.
How-to Summary
Cook bacon, then sauté onion and garlic in the drippings. Add potatoes, broth, and seasonings; simmer until tender. Mash some potatoes for thickness. Off heat, stir in cream, cheese, and sour cream. Garnish with bacon and parsley.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, add the dairy (cream, cheese, sour cream) when reheating. The soup base (potatoes, broth, seasonings) can be made 1-2 days in advance.
How can I make this soup lighter? Substitute the heavy cream with half-and-half or whole milk, and use reduced-fat cheese and sour cream. The soup will be less rich but still creamy.
My soup is too thin. How can I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering soup after adding the dairy and cook for 2-3 minutes until thickened.
Can I use an immersion blender? Absolutely. For a smoother, creamier texture, use an immersion blender directly in the pot before adding the dairy. Pulse a few times, leaving some potato chunks for texture.
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the dairy from separating.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. First, do not boil the soup after adding the cream, cheese, and sour cream, as this can cause curdling. Only simmer on low heat. Second, ensure your potatoes are diced uniformly so they cook evenly. Third, do not skip sautéing the onions and garlic; this step builds foundational flavor. Finally, seasoning at the end is crucial—always taste and adjust salt and pepper after incorporating the dairy, as cheeses contain salt.
Conclusion
This Creamy Bacon Potato Soup is the epitome of comfort food, combining simple, hearty ingredients into a deeply satisfying dish. By following the detailed steps and tips provided, you can easily master this recipe and avoid common errors. Whether for a weeknight dinner or a cozy gathering, this soup is sure to become a cherished favorite. Enjoy the rich, smoky, and creamy flavors of this homemade classic.