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


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


  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.
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