Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
Ingredients
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
cayenne pinch
parmesan cheese & sliced green onions for garnish
Instructions
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.
Notes
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.
