Step-by-Step Instructions
1. Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for extra flavor.
2. Sauté the Onion and Garlic
Add the chopped onion to the pot and sauté in the bacon grease until translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
3. Add the Potatoes and Broth
Toss the cubed potatoes into the pot and stir to coat them with the onion and garlic mixture. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
4. Blend for Creaminess
Using an immersion blender, puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend only half the soup and leave the rest as-is. Alternatively, you can transfer the soup in batches to a countertop blender.
5. Add Cream and Seasonings
Stir in the heavy cream, sour cream, and butter. Season with salt, black pepper, and smoked paprika if using. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
6. Incorporate the Bacon
Add most of the crispy bacon back into the soup, reserving some for garnish. Give the soup a good stir and let it heat through.
7. Serve and Garnish
Ladle the soup into bowls and top with the reserved bacon bits, a sprinkle of green onions or parsley, and a dash of smoked paprika for color. Serve hot with crusty bread or crackers on the side.
Tips for Perfect Potato and Bacon Soup
- Use Russet Potatoes: Their starchy nature ensures a creamy texture.
- Bacon Fat Matters: Don’t skip cooking the onion and garlic in bacon fat—it’s the secret to that smoky depth.
- Customize the Texture: Blend fully for a smooth soup or partially for a rustic feel.
- Add Cheese: For an extra indulgent twist, stir in shredded cheddar or Parmesan.
- Meal Prep Friendly: This soup freezes well—store it in airtight containers for up to 3 months.
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