Creamy Potato Soup With Bacon Garnish

• 4 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 4 strips of bacon
• Salt and pepper to taste
• Optional: chopped chives or parsley for garnish

Equipment

• Cutting board
• Knife
• Vegetable peeler
• Large pot
• Medium skillet
• Wooden spoon or spatula
• Ladle
• Blender or immersion blender
• Measuring cups and spoons

Preparation

1. Prepare the Ingredients:
   • Peel and dice the potatoes.
   • Finely chop the onion and mince the garlic.
   • Cut the bacon into small pieces.
2. Cook the Bacon:
   • In a medium skillet, cook the bacon over medium heat until crispy.
   • Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain. Set aside.
3. Cook the Aromatics:
   • In a large pot, melt the butter over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
4. Cook the Potatoes:
   • Add the diced potatoes to the pot and stir to coat them in the butter.
   • Pour in the chicken or vegetable broth, bringing the mixture to a boil.
   • Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
5. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth, then return it to the pot.
6. Add Cream and Season:
   • Stir in the heavy cream and cook over low heat until the soup is heated through.
   • Season with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls.
   • Garnish with the crispy bacon pieces and optional chopped chives or parsley.

• For a richer flavor, you can sauté the onions and garlic in the bacon drippings instead of butter.
• Adjust the thickness of the soup by adding more or less broth as desired.