Description
A warm and comforting creamy potato soup perfect for chilly nights, made with fresh ingredients and crispy bacon.
Ingredients
Scale
- 4 large potatoes (Russets or Yukon Gold)
- 4 strips thick-cut bacon
- 1 onion, chopped (sweet or yellow)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove from pot and set aside, leaving drippings.
- Add chopped onion and minced garlic to the pot and sauté for 3-5 minutes until onion is translucent.
- Toss diced potatoes into the pot, then add the broth. Bring to a boil then reduce heat.
- Simmer for 15-20 minutes or until potatoes are tender.
- Stir in heavy cream and season with salt and pepper. Warm through for another 2-3 minutes.
- Ladle soup into bowls, top with crispy bacon and parsley, and enjoy!
Notes
If too thick, add more broth or cream. Store leftover soup for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg