Cream of Potato and Bacon Soup
Passion for Pork
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.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
- 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
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.