Potato and Bacon Soup

Equipment

• Large soup pot or Dutch oven
• Skillet for cooking bacon
• Ladle for serving
• Knife and cutting board

Instructions

1. Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and set it aside, leaving a small amount of bacon grease in the pan.
2. Sauté the Onion and Garlic: In the same skillet, add the chopped onion and garlic to the remaining bacon grease. Sauté over medium heat for about 3-4 minutes until the onion is softened and translucent.
3. Cook the Potatoes: In a large soup pot or Dutch oven, add the diced potatoes, cooked onion, garlic, and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Mash the Potatoes (Optional): For a creamier soup, use a potato masher or immersion blender to mash some of the potatoes, leaving a few chunks for texture. If you prefer a smoother consistency, blend the soup until it’s completely creamy.
5. Add the Cream: Stir in the heavy cream (or milk for a lighter version) and let the soup simmer for an additional 5 minutes. Season with salt, black pepper, and thyme (if using) to taste.
6. Combine Bacon and Soup: Add the crispy bacon to the soup and stir to combine. Let it simmer for another 5 minutes to allow the flavors to meld together.
7. Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar cheese, green onions, or parsley for garnish. Serve hot and enjoy!