Old-Fashioned Potato & Bacon Soup

#### **Instructions:**

**1. Cook the Bacon:**
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy and browned, about 5-7 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain. Leave a small amount of bacon grease in the pot for flavor.

**2. Sauté the Vegetables:**
In the same pot, add the butter and heat over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

**3. Cook the Potatoes:**
Add the diced potatoes to the pot, stirring to coat them in the butter and bacon drippings. Pour in the chicken broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and let it simmer uncovered for about 15-20 minutes, or until the potatoes are tender.

**4. Mash the Potatoes:**
Once the potatoes are tender, use a potato masher to mash some of the potatoes in the pot, leaving some pieces whole for texture. You can also use an immersion blender for a smoother consistency, but if you prefer a chunkier soup, stick with the masher.

**5. Add Cream and Seasonings:**
Stir in the heavy cream or half-and-half, and season with salt, black pepper, and dried thyme (if using). Bring the soup to a simmer and let it cook for another 5 minutes until it’s heated through and the flavors have melded.

**6. Add the Bacon Back:**
Stir the cooked bacon pieces back into the soup and let it simmer for an additional minute. Taste the soup and adjust seasoning if necessary.

**7. Serve and Garnish:**
Ladle the soup into bowls and garnish with fresh chopped parsley and a sprinkle of shredded cheddar cheese, if desired. For an extra touch, serve with warm, crusty bread or a side salad.

—

### **Tips for the Perfect Potato & Bacon Soup**

– **Use the Right Potatoes:**
Russet potatoes are ideal for this recipe because they break down easily when cooked, creating a creamy base for the soup. However, you can also use Yukon Gold potatoes for a buttery flavor and creamy texture.

– **Adjust the Creaminess:**
For a richer soup, feel free to add more cream or half-and-half. If you prefer a lighter version, you can use milk instead, or even opt for low-fat versions of cream and broth.

– **Enhance the Flavor:**
If you want to elevate the flavors even more, try adding a splash of white wine or a couple of sprigs of fresh thyme or rosemary during the simmering process. A dash of hot sauce or a sprinkle of cayenne pepper will give it a bit of heat if you like spice.

– **Make It Ahead:**
Like many soups, this potato and bacon soup tastes even better the next day when the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

– **Toppings Galore:**
Top your soup with more crispy bacon, shredded cheese, sour cream, or even a handful of chopped green onions for added flavor and texture.

—

### **Conclusion**

**Old-Fashioned Potato & Bacon Soup** is a classic recipe that never goes out of style. With its creamy texture, savory bacon, and hearty potatoes, this soup is the ultimate comfort food for chilly nights or whenever you need a filling, satisfying meal. Whether you’re feeding a crowd or enjoying a cozy dinner for yourself, this recipe is easy to prepare, customizable, and guaranteed to become a family favorite.

So gather your ingredients, grab your pot, and enjoy the warm, delicious goodness of this homemade soup. With every spoonful, you’ll experience the rich flavors and the timeless charm of a classic dish that always hits the spot!