Creamy Potato and Bacon Soup
| 4 large | potatoes, peeled and diced |
| 6 slices | bacon, chopped |
| 1 medium | onion, finely diced |
| 3 cloves | garlic, minced |
| 4 cups | chicken or vegetable broth |
| 1 cup | heavy cream |
| 1 cup | shredded cheddar cheese |
| Salt and pepper, to taste | |
| Fresh chives or parsley – chopped, for garnish |
| Cook the Bacon: |
| In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon drippings in the pot. |
| Sauté the Vegetables: |
| Add the diced onion to the pot and sauté until softened, about 4 minutes. Stir in the garlic and cook for an additional minute until fragrant. |
| Cook the Potatoes: |
| Add the diced potatoes to the pot along with the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender. |
| Blend for Creaminess: |
| Using an immersion blender, blend the soup slightly for a creamy texture while leaving some potato chunks. Alternatively, remove half the soup, blend it in a blender, and return it to the pot. |
| Add the Cream and Cheese: |
| Stir in the heavy cream and shredded cheddar cheese. Let it simmer for 5 minutes until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste. |
| Serve and Garnish: |
| Ladle the soup into bowls, top with crispy bacon, and garnish with fresh chives or parsley. Serve hot with crusty bread for dipping. |
| Notes: |
| For a smoky twist, add a pinch of smoked paprika. |
| Swap the cheddar cheese for Gruyère or Monterey Jack for a different flavor profile. |
| Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes |