Name: Old-Fashioned Potato & Bacon Soup: A Heartwarming Classic
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 medium potatoes (peeled and diced); 6 slices bacon (cooked and crumbled); 1 small onion (chopped); 2 cloves garlic (minced); 4 cups chicken broth; 2 cups whole milk; 1/2 cup heavy cream; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp paprika (optional, for added flavor); 1/4 cup chopped green onions (for garnish); 1/4 cup shredded cheddar cheese (optional, for garnish)

Description

This hearty, creamy Old-Fashioned Potato & Bacon Soup is the ultimate comfort food. With tender potatoes, crispy bacon, and a rich, velvety broth, this classic recipe will warm you up from the inside out. Perfect for cold weather, it’s a filling and satisfying dish the whole family will love. Serve it with crusty bread for a complete meal!

Ingredients

Units Scale

6 medium potatoes (peeled and diced)
6 slices bacon (cooked and crumbled)
1 small onion (chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups whole milk
1/2 cup heavy cream
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika (optional, for added flavor)
1/4 cup chopped green onions (for garnish)
1/4 cup shredded cheddar cheese (optional, for garnish)

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Instructions

1. Cook the Bacon:
  In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave a small amount of bacon grease in the pot.
2. Sauté the Vegetables:
  In the same pot, add chopped onion and minced garlic. Sauté over medium heat until the onion becomes soft and translucent, about 3-4 minutes.
3. Cook the Potatoes:
  Add the diced potatoes to the pot and stir. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
4. Mash the Potatoes:
  Using a potato masher or immersion blender, mash some of the potatoes in the soup, leaving a few chunks for texture.
5. Add Dairy:
  Stir in the milk, heavy cream, salt, and pepper. Continue cooking on low heat for an additional 5-10 minutes, allowing the soup to thicken slightly.
6. Finish and Serve:
  Add the crumbled bacon back into the soup and stir to combine. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Garnish:
  Serve the soup hot, garnished with chopped green onions and shredded cheddar cheese (if using).

Notes

For a thicker soup, reduce the amount of broth and increase the amount of cream.
You can add extra veggies like carrots or celery for more flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 350
Sugar: 5g
Sodium: 900mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 8g
Cholesterol: 35mg