Description
Creamy and comforting potato bacon soup served with crispy, cheesy garlic toast. A perfect cozy meal!
Ingredients
Scale
- 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the Butter Mixture: Spread the garlic butter mixture evenly over one side of each slice of bread.
- 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.
- Ladle the Soup: Ladle the hot potato bacon soup into bowls.
- Top with Cheese: Sprinkle additional shredded cheddar cheese over the soup, if desired.
- Serve with Toast: Serve the cheesy toast alongside the soup for dipping and enjoying.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes