Potato Soup with Crispy Bacon Bits
Warm up with a comforting bowl of creamy potato soup topped with crispy bacon bits. This easy recipe is perfect for a cozy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 6 slices bacon, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 ½ pounds Yukon Gold potatoes, peeled and cubed
- ½ cup heavy cream
- ¼ cup chopped fresh chives, for garnish
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels to drain. Reserve 2 tablespoons of bacon fat in the pot.
- Add olive oil to the pot. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Heat through gently.
- Ladle into bowls and garnish with crispy bacon bits and chopped chives.
Notes
For a richer flavor, use half-and-half or milk instead of heavy cream. You can also add a dollop of sour cream or shredded cheddar cheese as a garnish.