Cream of Potato and Bacon Soup
Cream of potato soup is a comforting and hearty dish perfect for any occasion. With its rich, velvety texture and savoury flavour, this classic soup can be enjoyed as a cozy meal on a chilly day or served as a starter for a larger feast. This easy-to-make recipe is not only satisfying but also customizable—add cheese, bacon, and scallions to suit your taste.
Ingredients
- 6 strips thick cut bacon cut into 1/4" pieces
- 1 cup white onion diced
- 2 cloves garlic minced
- ¼ cup white wine
- 2 russet potatoes peeled, 1" cubed
- 4 cups chicken broth
- 2 cups half and half
- 1 tsp dried rosemary
- ½ tsp cayenne pepper
- salt and pepper to taste
Garnish
- cheddar cheese grated
- green onion thinly sliced
Instructions
- Fry bacon in a large pot on medium-high heat until crispy. Remove from pot, reserving bacon fat, and rest on paper towel to cool.
- Add onion to the pot and let cook in bacon fat for 5 minutes, stirring regularly. Add garlic and seasonings and cook for 1 minute. Pour in white wine to deglaze pan and continue to cook for 1 minute.
- Add potatoes and broth to the pot and bring to a boil, then reduce to medium heat and let cook for 15 minutes.
- Transfer contents of pot to a blender, let cool slightly and then puree until smooth. Return pureed mixture to pot and add in the half and half. Stir to combine.
- Let soup simmer, uncovered for 15 more minutes. Season to taste with salt and pepper. Serve warm.
- Garnish with reserved bacon bits, cheddar cheese, and green onion.
