Description
A warm and satisfying gluten-free potato soup that combines creamy flavors with crispy bacon and tangy sour cream, perfect for cold nights.
Ingredients
- 6 strips bacon, uncooked and cut into small strips
- 3 tablespoons unsalted butter
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 ½ lbs Yukon potatoes, peeled and cut into 1-inch dice
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
- Shredded cheddar cheese (for topping)
- Green onions or chives (for topping)
- Additional sour cream and bacon for topping (optional)
Instructions
- Place bacon pieces in a stock pot over medium heat and cook until crisp. Move to a plate and set aside, leaving 2 tablespoons of fat in the pot.
- Add butter to the bacon fat, melt, and then add the onion. Cook until soft, about 4 to 5 minutes. Add garlic and cook for 30 seconds.
- Add diced potatoes, chicken broth, salt, pepper, thyme, and paprika to the pot. Stir to combine, bring to a boil, and cook until tender, about 10 to 12 minutes.
- Remove from heat and use an immersion blender to puree the soup until chunky, about 30 to 45 seconds.
- Add heavy cream and sour cream, then simmer for 15 minutes on low. Stir in the reserved bacon before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives as desired.
Notes
For vegetarians, substitute bacon with olive oil or butter and use vegetable stock. Ensure to use quality chicken stock for better flavor.