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How to Make Creamy Bacon Potato Soup
(You can find the full recipe below.)
Instructions:
Cook the Bacon: In your Lodge Dutch Oven, cook the bacon pieces over medium heat until they are crispy and browned. Remove the cooked bacon and set it aside on a paper towel lined plate. Drain the bacon grease.
Sauté Onions and Garlic: In the Dutch oven, add 2 tablespoons of butter and the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant, about 5 minutes.
Add Potatoes, Broth and Bacon: Stir in the diced potatoes, chicken broth, milk, and heavy cream and half of the bacon bites. Season with salt, and ground pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender and cooked through.
Blend or Mash: Depending on your preference, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or use a potato masher to lightly mash the potatoes. This step gives the soup its creamy consistency.
Serve: Ladle the potato soup into bowls. Top each serving with shredded cheddar cheese, sour cream and bacon if desired.
Enjoy: Serve your delicious homemade fall staple.
This soup is perfect for family dinners, gatherings with friends, or just when you need some comfort food to brighten your day. The combination of bacon, potatoes, and veggies will leave you wanting seconds, so be sure to make enough. Enjoy!
For your convenience, here's a print-friendly version of this recipe:
[tasty-recipe id="38739"]
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