Old-Fashioned Potato & Bacon Soup: A Timeless Comfort

There’s something magical about a steaming bowl of old-fashioned potato and bacon soup. It’s hearty, creamy, and brimming with rustic flavors that feel like a warm hug on a cold day. This classic recipe is a family favorite, perfect for casual dinners or cozy weekends. With simple ingredients and straightforward steps, you’ll have a bowl of nostalgia in no time.

Ingredients:

• 6 slices of thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 medium-sized russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or cream
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Chopped fresh parsley, for garnish

• Directions:

  1. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the Vegetables: Add the chopped onion to the pot and cook in the bacon fat until softened, about 5 minutes. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
  3. Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
  4. Mash for Texture: Use a potato masher to mash some of the potatoes directly in the pot. This will thicken the soup while keeping a few chunks for texture.
  5. Make it Creamy: Stir in the milk or cream and dried thyme. If you prefer a thicker soup, mix the flour with a few tablespoons of water to form a slurry, then stir it into the soup. Simmer for another 5 minutes, stirring occasionally.
  6. Season and Serve: Season the soup with salt and pepper to taste. Ladle into bowls and top with the crispy bacon and fresh parsley.
     
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