Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
8 slices bacon chopped
½ onion diced
2 cloves garlic minced
2 ribs celery diced
3 cups chicken broth low sodium
16 ounces baking potatoes peeled and diced ½”, about 2 medium potatoes
¼ teaspoon dried thyme
1 cup heavy cream
1 tablespoon cornstarch
salt & pepper to taste
parmesan cheese & sliced green onions for garnish
Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.
To make prep quick: Chop the onions & celery while the bacon is cooking. While the onion is cooking, peel and dice the potatoes.
For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.
If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.