Old-Fashioned Potato & Bacon Soup

Let’s Make the Soup

Step 1: Crisp the Bacon & Build the Base
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until golden and crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat behind. This liquid gold is the foundation of our soup’s flavor.

Step 2: Sauté the Aromatics
Add the diced onion to the bacon fat and cook until soft and translucent, about 5 minutes. Add the minced garlic and stir for just another minute until fragrant. Be careful not to let the garlic burn.

Step 3: Simmer the Potatoes to Tenderness
Add the diced potatoes to the pot, stirring to coat them in the savory onion and bacon fat mixture. Pour in the broth, bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork.

Step 4: Create Your Perfect Texture
For a luxuriously smooth and creamy soup, use an immersion blender to purée the mixture directly in the pot until silky. If you prefer a heartier, chunkier soup, simply use a potato masher to break down about half of the potatoes, leaving plenty of texture.

(If using a standard blender, blend in small batches, filling the blender only halfway and holding the lid down with a towel to prevent accidents.)

Step 5: Enrich and Season
Reduce the heat to low. Stir in the heavy cream and dried thyme. Warm through gently—do not boil. Now, taste and season generously with salt and black pepper. The amount of salt needed will depend on the saltiness of your broth and bacon.

Step 6: Serve with Style
Ladle the hot soup into bowls and crown each one with a generous sprinkle of the reserved crispy bacon, a handful of cheddar cheese, and a bright sprinkle of green onions. Serve immediately with thick slices of crusty bread on the side for the ultimate comfort food experience.