Potato and Bacon Soup with Cheesy Toast and Bacon
This hearty Potato and Bacon Soup is a comforting dish packed with flavor, served alongside cheesy toast topped with crispy bacon. Perfect for a cozy dinner on a chilly evening, this recipe brings together the deliciousness of potatoes, smoky bacon, and the melty goodness of cheese.
Equipment
- 1 large pot
- 1 baking sheet
- 1 oven
- 1 measuring cups and spoons
- 1 potato masher or blender (optional)
Ingredients
- 6 medium potatoes, peeled and diced About 1.5 kg.
- 200 grams bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth 1 liter.
- 1 cup heavy cream 240 ml.
- 2 teaspoons dried thyme
- salt and pepper To taste.
- chopped chives For garnish (optional).
- 4 slices crusty bread Like sourdough or baguette.
- 200 grams shredded cheese Like cheddar or mozzarella.
- 100 grams cooked bacon, crumbled For topping.
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the bacon fat in the pot.
- Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Once the potatoes are soft, use a potato masher or blender to partially puree the soup, leaving some chunks for texture.
- Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Let the soup simmer for a few more minutes to heat through.
- While the soup is simmering, preheat the oven to 200°C (400°F).
- Place the slices of bread on a baking sheet and top each slice with shredded cheese and crumbled bacon. Bake in the oven for about 10 minutes or until the cheese is bubbly and golden.
- Serve the hot potato and bacon soup in bowls, garnished with crispy bacon and chopped chives if desired. Serve the cheesy toast on the side.
Notes
Feel free to add other vegetables such as carrots or celery for added flavor and nutrition.
You can substitute the heavy cream with a lighter alternative if preferred.
This soup can be stored in the refrigerator for up to 3 days and reheats well.