### BEST POTATO SOUP RECIPE: | Rich, cheesy, and full of smoky bacon flavor.
This creamy potato soup is bursting with savory flavors and textures: the crunch of bacon, the velvety smoothness of potatoes, and a rich, cheesy swirly top. To finish it off, each spoonful is abundantly garnished with a delightful sprinkle of cheese and crispy, smoldering bacon.
This recipe is surprisingly easy to make, requiring just a load of pantry staples and everyday ingredients. Try this next with our creamy potato recipe: Here.
The best potato soup: Bowl overflowing with cheese and bacon.
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
2 large yellow onions
3 cloves garlic
1 cup, (8 ounces) unpasteurized maple bacon (such as Nittany Valley), diced
2 pounds, all-purpose potatoes (russet or idaho)
2 cups vegetable or chicken broth, (unsalted)
2 cups water
1 teaspoon ground black pepper
1/2 teaspoon salt
6 ounces grated cheddar cheese
Fresh chives, thinly sliced, for garnish (optional)
Instructions
1.
In a large saucepan, cook the bacon over medium heat until crispy. Use a ‘spatty’ function on a spatula to press down and crumble the bacon as much as possible prior to cooking Instructions Save the drippings in the pan after cooking.
2.
3.
Assuming there is enough fat in the pan after draining, pour a wee bit in so that there is about 3 inches (3.8cm) of liquid. Pour in 2 cups of the precious broth/water blend and bring mixture to boil by fastest possible simmer, Snap on cover tightly over the pan, meanwhile reducing heat to low. Let bubble away on low heat for 22 minutes, uncovered – later than additional 8 minutes. Stir occasionally tenderetiVegetable start quest above approx ._expired_IN_before restraint structures plus without tekinating..[Yiconsdenedly eag,intblog documenting time camp breakShape notes/rec.FTheADCManagerInterface
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### BEST POTATO SOUP RECIPE: | Rich, cheesy, and full of smoky bacon flavor.
This creamy potato soup is bursting with savory flavors and textures: the crunch of bacon, the velvety smoothness of potatoes, and a rich, cheesy swirly top. To finish it off, each spoonful is abundantly garnished with a delightful sprinkle of cheese and crispy, smoldering bacon.
This recipe is surprisingly easy to make, requiring just a load of pantry staples and everyday ingredients. Try this next with our creamy potato recipe: Here.
The best potato soup: Bowl overflowing with cheese and bacon.
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
2 large yellow onions
3 cloves garlic
1 cup, (8 ounces) unpasteurized maple bacon (such as Nittany Valley), diced
2 pounds, all-purpose potatoes (russet or idaho)
2 cups vegetable or chicken broth, (unsalted)
2 cups water
1 teaspoon ground black pepper
1/2 teaspoon salt
6 ounces grated cheddar cheese
Fresh chives, thinly sliced, for garnish (optional)
Instructions
1.
In a large saucepan, cook the bacon over medium heat until crispy. Use a spatula to chop the bacon into small pieces and set aside.
2.
Melt 2 tablespoons of butter in the same saucepan over medium heat. Add the diced onions and minced garlic and cook until softened, about 5 minutes.
3.
Peel and dice the potatoes, then add them to the saucepan. Cook for about 5 minutes, or until they begin to soften.
4.
Add the vegetable or chicken broth, water, pepper, and salt to the saucepan. Stir to combine, then bring to a boil.
Storage Tip: Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.
