Description
Hearty potato and bacon soup delivers comfort in a bowl for cold winter nights. Rich flavors blend seamlessly, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 lb (907 grams) russet potatoes, peeled and cubed
- 6 strips thick-cut bacon, chopped
- 4 cups (946 ml) chicken broth (or vegetable broth)
- 1 cup (237 ml) heavy cream (or half-and-half)
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- ¼ cup all-purpose flour
- 3 cloves garlic, minced
- ¼ tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
- Chopped green onions (optional garnish)
- Shredded cheese (optional garnish)
- Extra bacon bits (optional garnish)
Instructions
- Bacon Preparation: Crisp bacon in a large pot over medium heat until golden. Remove bacon pieces, retaining flavorful drippings.
- Vegetable Sauté: Introduce onions, celery, and carrots to bacon drippings. Cook until softened, then add garlic, stirring briefly to release aromatic oils.
- Roux Development: Dust vegetables with flour, creating a smooth base. Stir continuously to prevent burning and ensure even coating.
- Liquid Integration: Whisk chicken broth into the pot, scraping caramelized bits from bottom. Add potatoes and Italian seasoning, bringing to a boil, then reduce to a gentle simmer.
- Potato Conditioning: Simmer until potatoes become tender, approximately 15-20 minutes. Partially mash or blend to create a luxurious, textured consistency while maintaining some potato chunks.
- Flavor Enrichment: Incorporate heavy cream and most of the crispy bacon. Season with salt and pepper, carefully balancing the soup’s flavor profile.
- Serving Presentation: Transfer soup to bowls, garnishing with reserved bacon bits, chopped green onions, or a sprinkle of sharp cheese for added depth and visual appeal.
Notes
- Control Bacon Splattering: Use a splatter screen or lower heat when rendering bacon to minimize oil spray and potential burns. Manage the cooking process carefully to prevent messy stovetops.
- Prevent Roux Lumps: Whisk flour continuously and add liquid gradually to ensure a smooth, lump-free base. Consistent stirring is key to achieving a silky, well-integrated soup texture.
- Customize Potato Consistency: Adjust soup thickness by controlling potato mashing. Use a potato masher for chunky texture or immersion blender for creamier results. Experiment to find your perfect soup style.
- Adapt for Dietary Needs: Swap heavy cream with lighter alternatives like milk, coconut cream, or Greek yogurt for lower-fat versions. Use turkey bacon or plant-based bacon for vegetarian adaptations. Consider gluten-free flour for roux to accommodate different dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 50 mg