Potato Bacon Soup Cheesy Toast: The Ultimate Comfort Food Recipe

Potato bacon soup cheesy toast – need I say more? Imagine sinking your teeth into a crispy, golden-brown cheesy toast, perfectly complementing a creamy, smoky, and utterly comforting potato bacon soup. This isn’t just a meal; it’s an experience, a warm hug on a chilly evening, and a guaranteed crowd-pleaser. I’m thrilled to share this recipe with you!

While potato soup itself has humble origins, enjoyed in various forms across cultures for centuries, the addition of bacon elevates it to a whole new level of deliciousness. Think of it as a hearty, rustic dish that has evolved over time, incorporating the smoky richness of bacon and the satisfying crunch of cheesy toast. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary.

People adore this potato bacon soup cheesy toast combination for several reasons. The creamy texture of the soup, punctuated by the salty, savory bacon, is simply irresistible. The cheesy toast adds a delightful textural contrast, providing a satisfying crunch that complements the smooth soup. Plus, it’s incredibly convenient! This recipe is relatively easy to make, using readily available ingredients, making it perfect for a weeknight dinner or a cozy weekend lunch. The aroma alone, as the bacon sizzles and the cheese melts, is enough to make anyone’s mouth water. Get ready to experience the ultimate comfort food!

Ingredients:

• For the Potato Bacon Soup:
• 6 slices bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 ½ pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ cup shredded cheddar cheese, plus more for topping
• ¼ cup chopped fresh chives, for garnish
• For the Cheesy Toast:
• 6 slices of your favorite bread (sourdough, Italian, or French work well)
• 4 tablespoons butter, softened
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley

Preparing the Potato Bacon Soup

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot. Don’t discard all that delicious bacon fat! It adds so much flavor to the soup.
2. Sauté the Aromatics: Add the chopped onion to the pot with the reserved bacon grease and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add Broth and Potatoes: Pour in the chicken broth and add the cubed potatoes, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. The potatoes should be soft enough to blend easily.
4. Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot. If using a regular blender, be extremely cautious when blending hot liquids. Start on low speed and gradually increase to high, venting the lid slightly to allow steam to escape.
5. Make the Roux: In the same pot (after rinsing it out if needed), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux, and it will help thicken the soup.
6. Thicken the Soup: Gradually whisk the blended potato mixture into the roux, ensuring there are no lumps. Stir constantly until the soup thickens slightly, about 2-3 minutes.
7. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through, about 2-3 minutes. Do not boil the soup after adding the cream, as it may curdle.
8. Finish and Garnish: Stir in the cooked bacon and chopped chives. Taste and adjust seasoning as needed. If you prefer a thinner soup, add a little more chicken broth or milk.

Preparing the Cheesy Toast

1. Prepare the Garlic Butter: In a small bowl, combine the softened butter, shredded cheddar cheese, grated Parmesan cheese, minced garlic, and chopped fresh parsley. Mix well until everything is evenly distributed.
2. Spread the Butter Mixture: Spread the garlic butter mixture evenly over one side of each slice of bread. Make sure to cover the entire surface for maximum cheesy goodness.
3. Bake or Broil: Preheat your oven’s broiler. Place the bread slices on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly and the bread is golden brown. Watch carefully to prevent burning. Alternatively, you can bake the toast in a preheated oven at 375°F (190°C) for 5-7 minutes, or until golden brown and the cheese is melted.

Serving the Soup and Toast

1. Ladle the Soup: Ladle the hot potato bacon soup into bowls.
2. Top with Cheese: Sprinkle additional shredded cheddar cheese over the soup, if desired.
3. Serve with Toast: Serve the cheesy toast alongside the soup for dipping and enjoying. The combination of the creamy soup and the crispy, cheesy toast is simply divine!

Tips and Variations

• Spice it Up: Add a pinch of red pepper flakes to the soup for a little heat.
• Add Vegetables: Sauté some diced carrots, celery, or leeks along with the onion for added flavor and nutrients.
• Use Different Cheese: Experiment with different types of cheese in the soup and on the toast. Gruyere, Monterey Jack, or pepper jack would all be delicious.
• Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version. You can also add a tablespoon of smoked paprika to give it a smoky flavor.
• Make it Dairy-Free: Substitute the heavy cream with coconut cream or cashew cream for a dairy-free option. Use dairy-free cheese alternatives for the cheesy toast.
• Make it Ahead: The potato bacon soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. The cheesy toast is best served fresh.
• Freezing Instructions: Allow the soup to cool completely before transferring it to an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing.
• Bacon Alternatives: If you don’t have bacon, you can use pancetta or even crumbled sausage for a similar flavor.
• Potato Variety: While Yukon Gold potatoes are recommended for their creamy texture, you can also use Russet potatoes or red potatoes. Russet potatoes will result in a slightly starchier soup.
• Garlic Bread Variation: For a simpler version of the cheesy toast, you can make garlic bread by spreading the softened butter with minced garlic and parsley on the bread and toasting it.
• Herb Variations: Feel free to experiment with different herbs in the soup. Fresh thyme, rosemary, or parsley would all be great additions.
• Soup Consistency: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering.
• Serving Suggestions: Serve the potato bacon soup with a side salad or a crusty loaf of bread for a complete meal.

Enjoy your homemade Potato Bacon Soup with Cheesy Toast!

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a symphony of flavors that will leave you craving more. The creamy potato base, the smoky bacon, and that irresistible cheesy toast topping – it’s a combination that’s simply divine. I truly believe this potato bacon soup cheesy toast recipe is a must-try for anyone who appreciates comfort food at its finest. It’s easy enough for a weeknight dinner, yet impressive enough to serve to guests. But what truly sets this recipe apart is its versatility. Feel free to experiment with different types of cheese for the toast. Gruyere, sharp cheddar, or even a smoked gouda would add a unique twist. If you’re feeling adventurous, try adding a pinch of red pepper flakes to the soup for a subtle kick. For a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. You could even add some smoked paprika to mimic the smoky flavor. Serving suggestions? Oh, the possibilities are endless! A dollop of sour cream or Greek yogurt adds a tangy coolness that complements the richness of the soup. A sprinkle of fresh chives or parsley brightens up the presentation and adds a touch of freshness. And of course, don’t forget the extra cheesy toast for dipping! I personally love serving this soup with a simple side salad for a complete and satisfying meal. You could also pair it with a crusty loaf of bread for soaking up every last drop of that delicious broth. Beyond the basic recipe, consider these variations to make it your own. If you’re a fan of roasted garlic, add a head of roasted garlic to the soup while it’s simmering. The sweet, mellow flavor of the roasted garlic will elevate the soup to a whole new level. Or, if you’re looking for a heartier soup, add some diced ham or sausage along with the bacon. For a creamier texture, blend a portion of the soup before adding the cheese toast. This will create a velvety smooth base that’s simply irresistible. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect way to warm up on a chilly day, and it’s guaranteed to put a smile on your face. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I’m so excited for you to try this potato bacon soup cheesy toast recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought of it, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking, and bon appétit! I can’t wait to hear all about your cheesy, bacony, potato-y adventures! Let me know if you added any special ingredients or made any substitutions. I’m always looking for new ways to improve and personalize my recipes.

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