Description
A creamy, comforting soup made with russet potatoes, thick-cut bacon, and a rich broth.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices thick-cut bacon, cooked and crumbled
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
1. In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set it aside, leaving a little of the bacon fat behind.
2. Add the chopped onion and minced garlic to the pot with the bacon fat. Cook until the onion is softened and fragrant, about 5 minutes.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to create a creamier texture. Then, stir in the heavy cream and let the soup simmer for another 5 minutes.
5. Add salt and pepper to taste.
6. Ladle the soup into bowls, then top with the crumbled bacon and sliced green onions. Enjoy warm and cozy!
Notes
For a vegetarian version, swap chicken broth for vegetable broth.
To adjust thickness, mash more potatoes for a thicker soup or add more broth for a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
- Cholesterol: 50