POTATO AND BACON SOUP WITH CHEESY TOAST AND BACON
This rich and creamy Potato and Bacon Soup is packed with crispy bacon, tender potatoes, and a flavorful broth. Served with cheesy toast topped with extra bacon, it's the ultimate comfort meal for chilly days!
Ingredients
For the Soup:
- 6 slices bacon chopped
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup shredded cheddar cheese
- 2 green onions chopped (for garnish)
For the Cheesy Toast:
- 6 slices bread French bread or sourdough works best
- 1 cup shredded cheddar cheese
- 2 slices cooked bacon crumbled
- ½ teaspoon garlic powder
- 1 tablespoon butter melted
Instructions
- Step 1: Cook the Bacon – In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving some bacon grease in the pot.
- Step 2: Sauté Aromatics – Add onion and garlic to the pot, cooking until softened.
- Step 3: Cook the Potatoes – Add potatoes, chicken broth, salt, pepper, and smoked paprika. Simmer for 15-20 minutes until potatoes are tender.
- Step 4: Blend & Add Cream – Lightly mash some potatoes for a thicker soup or blend half for extra creaminess. Stir in heavy cream and cheddar cheese.
- Step 5: Prepare Cheesy Toast – Brush bread slices with melted butter, sprinkle with garlic powder, and top with cheese and crumbled bacon. Broil until golden.
- Step 6: Serve – Ladle the soup into bowls, top with crispy bacon and green onions, and serve with cheesy toast on the side. Enjoy!
Notes
- Make Ahead: Prepare the soup in advance and reheat before serving.
- Customizing the Flavor: Add red pepper flakes for a spicy kick.
- Serving Suggestions: Pair with a fresh salad for a complete meal.
- Allergy-Friendly Options: Use dairy-free cream and cheese for a lactose-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.