Ingredients
Scale
- 3 large Russet or Yukon Gold potatoes, diced
- 4 slices of bacon, chopped
- 1 medium onion, chopped
- 4 cups chicken broth (or vegetable broth)
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Sauté chopped bacon in a large pot over medium heat until crispy. Remove bacon and reserve 2 tablespoons of grease.
- Add diced potatoes and chopped onion to the pot and sauté until onions are translucent and potatoes are slightly softened, about 8-10 minutes.
- Pour in chicken broth, ensuring it covers the potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth. Add heavy cream if desired, and season with salt and pepper.
- Serve topped with crumbled bacon and optional garnishes like chives or green onions.
Notes
- Use Russet or Yukon Gold potatoes for the best creamy texture.
- Incorporating bacon grease enhances the soup’s flavor.
- You can adjust the thickness of the soup by adding more chicken broth.
- Be cautious when blending hot liquids to avoid splattering.
- Feel free to customize toppings with sour cream or cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian