So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same
Welcome to the ultimate paradox of cooking: the craving for comfort food struck hard, but the couch is just too cozy to leave. No worries, my friend. Let me introduce you to a magical solution that combines deliciousness with minimal effort: Creamy Potato Soup with Bacon. Trust me; the only thing you’ll need to master here is how to resist eating the entire pot in one sitting. Spoiler: it’s tough.
Why This Recipe is Awesome
Picture this: you come home after a long day, maybe you forgot to wear pants while grocery shopping (it happens), and all you want is something warm and inviting. Well, this creamy potato soup is here to cradle your weary soul. First off, it’s idiot-proof, which means even I didn’t mess it up on my first try. Second, it has bacon. Like, what else do you even need? The combination of creamy, dreamy spuds and crispy bacon takes comfort food to an entirely new level. Plus, you can tell everyone you made it from scratch, and they will think you’re some sort of culinary wizard. You don’t need to admit how easy it actually is. Your secret is safe with me.
Ingredients You’ll Need
Ready to channel your inner chef? Grab these ingredients and let’s make magic happen. Spoiler alert: you’ll find them all at your favorite grocery store, unless you’re out in the middle of nowhere.
- 8 slices bacon (chopped – crispy heaven awaits)
- 4 large potatoes (peeled and diced – no one likes potato jackets here)
- 1 onion (chopped – get those tear ducts ready)
- 2 cloves garlic (minced – aka the magic flavor enhancer)
- 4 cups chicken broth (or vegetable broth if you want to be all healthy and stuff)
- 1 cup heavy cream (because YOLO)
- Salt and pepper to taste (seasoning is key, fam)
- Chives for garnish (optional but fancy, right)
Step-by-Step Instructions
Time to roll up those sleeves and get cookin’. Follow these steps, and you’ll be swimming in creamy goodness in no time.
In a large pot, cook the chopped bacon over medium heat until crispy. This is the most important step, so make sure to ogle your bacon for a hot second. Once it reaches crispy perfection, remove it and set aside. But keep that glorious bacon fat in the pot. Don’t you dare throw it out.
Toss the chopped onion and garlic into the pot and sauté until the onion is translucent. If you start dancing to the sizzle, that’s totally normal.
Now stir in the diced potatoes and chicken broth. Bring that mixture to a bubbling boil, then reduce the heat to a simmer. Let those potatoes cook until tender, which should take about 15 to 20 minutes. The smell alone will make you light-headed and question why you didn’t do this sooner.
Grab an immersion blender and blend the soup until smooth. If you want to get all wild and leave it a bit chunky, go right ahead. You do you, my friend.
Slowly stir in the heavy cream, then season with salt and pepper. Give it a taste and adjust the seasoning. Please don’t taste straight from the pot, unless you plan on dishing it out afterward.
Now serve that soup hot, topped with crispy bacon and chives if you want to give it that Pinterest-worthy finish. Instantly look ten times cooler than you really are.
Common Mistakes to Avoid
Alright, let’s make sure we avoid making this a culinary disaster, shall we? Here are some classic blunders:
Skipping the bacon fat: Seriously, if you drain it, you are losing flavor. Not a rookie mistake, but we don’t judge. Just don’t do it.
Overcooking the potatoes: Throwing them in and forgetting about them is a sure way to make mashed potato soup. Not what we’re going for here.
Going light on the seasoning: This soup can take it. Season like you mean it, otherwise, it’ll taste like… well, not much at all.
Freaking out about blending: It’s supposed to be creamy, so if you don’t have an immersion blender, don’t sweat it. Just use a regular blender, but be careful of the hot splashes, or you will have a potato soup war zone.
Alternatives & Substitutions
Hey, life happens, and sometimes you’re missing a few ingredients. No biggie, let’s get creative!
Bacon: Can’t eat it? No problem. You can use turkey bacon or even smoked tofu for a vegetarian twist.
Heavy cream: If you want to lighten things up a bit, you could try half-and-half or, if you’re feeling feisty, just skip it altogether and go for a broth-based soup.
Potatoes: If you’re a rebel, sweet potatoes are a fun swap. They add a different level of sweetness, and you can tell folks you’re being trendy.
Chives: Fresh herbs are always welcome in this soup, so throw in some parsley or scallions if chives are playing hard to get.
FAQ (Frequently Asked Questions)
Alright, I can hear the questions bubbling up already. Let’s tackle a few common ones, shall we?
Can I use margarine instead of butter? Well, technically, yes, but why hurt your soul like that? It’s creamy potato soup; you deserve real butter!
How long does this soup last? In the fridge, you’re good for about three to five days. But let’s be real; it’s probably gonna disappear a lot sooner than that.
Can I freeze this soup? Yes, but keep in mind that when it thaws, the creamy texture could change. If you’re okay with that, let it freeze!
Do I have to peel the potatoes? Nope, you can leave the skins on if you like a hearty texture. Just make sure you scrub them well first – nobody wants dirt in their soup.
Can I add other veggies? You absolutely can. Carrots, peas, or corn could slide right in and make a vibrant entry. Just don’t go overboard, or you may start a full-blown vegetable soup.
Is there a way to make this a one-pot meal? Yup, cook and blend everything in the same pot, then just serve from it. Winner winner, potato soup dinner!
Can I reduce the bacon? You can, but then it’s just a potato soup, and that’s a slippery slope we don’t want to go down, my friend.
Final Thoughts
There you have it, my culinary adventure-seeking friend. You have unlocked the secrets of creamy potato soup with bacon, and I couldn’t be prouder. So go ahead and impress someone—or yourself—with your new skills. You’ve earned it, and let’s be real; your taste buds are going to throw a party. Now grab your spoon and dive into that bowl of goodness. You’ve got this!
Print
Creamy Potato Soup with Bacon
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy potato soup with crispy bacon that’s quick and easy to make.
Ingredients
- 8 slices bacon (chopped)
- 4 large potatoes (peeled and diced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside but keep the bacon fat in the pot.
- Toss in the chopped onion and garlic, sauté until the onion is translucent.
- Stir in the diced potatoes and chicken broth, bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender (15-20 minutes).
- Use an immersion blender to blend the soup until smooth, or leave it a bit chunky if preferred.
- Slowly stir in the heavy cream, season with salt and pepper, and adjust seasoning as needed.
- Serve hot, topped with crispy bacon and optional chives.
Notes
Make sure to keep the bacon fat for flavor and avoid overcooking the potatoes.