potato and bacon soup

Ingredients:

• 4 large potatoes (peeled and diced)

• 6 slices of bacon (diced)

• 1 medium onion (chopped)

• 3 cloves garlic (minced)

• 4 cups chicken or vegetable broth

• 2 cups heavy cream or half-and-half

• 2 tbsp butter

• Salt and pepper to taste

• 1 tsp dried thyme (optional)

• 1 cup shredded cheddar cheese (optional, for garnish)

• Chopped green onions or parsley (for garnish)

Instructions:

1. Cook the Bacon:

   • In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Once done, remove the bacon and set it aside. Leave some of the bacon fat in the pot for flavor.

2. Sauté the Onion and Garlic:

   • In the same pot, add the chopped onion and cook for 3-4 minutes until soft. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Cook the Potatoes:

   • Add the diced potatoes to the pot and stir them with the onions and garlic. Let them cook for about 5 minutes.

4. Add the Broth and Simmer:

   • Pour in the chicken broth and bring the soup to a boil. Once it boils, reduce the heat to low and simmer for about 15-20 minutes or until the potatoes are tender.

5. Blend the Soup (Optional):

   • For a creamier texture, use an immersion blender to blend part of the soup. If you don’t have an immersion blender, you can carefully transfer about half the soup to a blender, then return it to the pot. You can skip this step if you like a chunkier texture.

6. Finish the Soup:

   • Stir in the heavy cream (or half-and-half), butter, and the cooked bacon. Let the soup simmer for another 5 minutes to allow the flavors to meld together.

7. Season and Serve:

   • Taste the soup and add salt, pepper, or thyme as needed. Ladle the soup into bowls, and top with shredded cheddar cheese, chopped green onions, or parsley if desired.