Step-by-Step Instructions

Step 1: Cook the Bacon
  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy and golden brown.
  2. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the pot.
Step 2: Sauté the Aromatics
  1. Add the chopped onion to the pot with the bacon grease and sauté for 3–4 minutes until softened.
  2. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Step 3: Cook the Potatoes
  1. Add the diced potatoes to the pot and toss to coat them in the aromatic mixture.
  2. Pour in the chicken broth, ensuring the potatoes are fully submerged.
  3. Bring the mixture to a boil, then reduce the heat to a simmer.
  4. Cover the pot and let the potatoes cook for 15–20 minutes, or until they are fork-tender.
Step 4: Make the Roux
  1. In a separate small saucepan, melt the butter over medium heat.
  2. Whisk in the flour to create a smooth paste and cook for 1–2 minutes to remove the raw flour taste.
  3. Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens. This roux will give your soup a creamy texture.
Step 5: Blend and Thicken the Soup
  1. Using an immersion blender, blend half of the potato mixture in the pot. This creates a creamy base while leaving some chunks of potato for texture.
    • If you don’t have an immersion blender, transfer about half the soup to a blender, puree it, and return it to the pot.
  2. Stir in the roux and heavy cream, mixing well to combine.
  3. Add the smoked paprika (if using) and season with salt and pepper to taste.
Step 6: Add the Bacon and Finish
  1. Stir most of the crispy bacon into the soup, reserving a small amount for garnish.
  2. Let the soup simmer for another 5 minutes to allow the flavors to meld together.

Serving Suggestions

  1. Ladle the soup into bowls and top with the reserved crispy bacon.
  2. Garnish with shredded cheddar cheese and sliced green onions for extra flavor and visual appeal.
  3. Serve with crusty bread, warm rolls, or even a grilled cheese sandwich for a complete meal.

Tips for Perfect Potato and Bacon Soup

  • Choose the Right Potatoes: Starchy potatoes like russets create a creamy texture, while waxy potatoes like Yukon Gold hold their shape better.
  • Make It Lighter: For a healthier version, substitute the heavy cream with milk or a non-dairy alternative.
  • Add Vegetables: Mix in diced carrots, celery, or corn for extra nutrients and flavor.
  • Store Leftovers Properly: Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if it thickens.