Cheesy Potato Soup with Bacon

Cheesy Potato Soup with Bacon

Ingredients:

• Soup Base:
  • 4-5 medium potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons butter or olive oil
• Toppings:
  • 6-8 slices of bacon, cooked and crumbled
  • Fresh parsley or chives, chopped
  • Extra shredded cheese for garnish
• Seasoning:
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions:

1. Prepare the Bacon:
   • Cook bacon in a large pot until crispy. Remove and set aside, leaving about 1-2 tablespoons of bacon grease in the pot.
2. Cook the Vegetables:
   • Add butter or olive oil to the bacon grease. Sauté the onions and garlic over medium heat until soft and fragrant (about 3-4 minutes).
   • Add the diced potatoes and sauté for another 2-3 minutes.
3. Simmer the Soup:
   • Sprinkle the flour over the potatoes and stir to coat. Cook for 1 minute.
   • Gradually add the broth, stirring to avoid lumps. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
4. Blend (Optional):
   • For a smoother soup, blend half the soup using an immersion blender or a countertop blender. Leave some chunks for texture.
5. Add Cream and Cheese:
   • Stir in the milk, heavy cream, and shredded cheddar cheese. Cook on low heat, stirring until the cheese is melted and the soup is creamy.
6. Season:
   • Add smoked paprika, pepper, and salt to taste. Stir well.
7. Serve:
   • Ladle the soup into bowls. Top with crumbled bacon, fresh parsley or chives, and extra shredded cheese.

This cheesy potato soup is perfect for a cozy dinner, especially when served with warm bread or crackers. Let me know if you’d like adjustments or variations! 😊