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Creamy Potato Bacon Soup: A Comforting Bowl of Bliss

If you’re craving a warm, hearty soup that’s both creamy and packed with flavor, Creamy Potato Bacon Soup is a must-try. This soup combines tender potatoes, smoky bacon, aromatic vegetables, and a luscious creamy base to create a dish that’s perfect for cozy nights, family dinners, or even impressing guests at a casual gathering. Here’s how to make it from scratch, step by step.

Ingredients You’ll Need

To make about 6 servings, gather the following:

For the Soup Base:

• 6 slices of thick-cut bacon
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
• 3 cups chicken or vegetable broth
• 1 cup water (optional, for desired thickness)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for extra depth)

For the Creamy Finish:

• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour (optional, for thicker consistency)
• ½ cup shredded cheddar cheese (optional, for extra richness)

For Garnish (Optional but Delicious):

• Chopped green onions
• Extra crumbled cooked bacon
• Shredded cheddar cheese
• A dash of paprika or black pepper

Step-by-Step Method

Step 1: Cook the Bacon

1. Place the bacon slices in a large pot or Dutch oven over medium heat.
2. Cook until crispy, turning occasionally to avoid burning.
3. Remove the bacon and set aside on paper towels to drain.
4. Leave about 2 tablespoons of bacon fat in the pot for extra flavor—this will be the base of your soup.

Tip: Don’t discard the bacon fat—it adds a smoky richness that makes the soup irresistible.

Step 2: Sauté the Aromatics

1. Add the chopped onion to the bacon fat.
2. Sauté over medium heat for 3–4 minutes until soft and translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.

Tip: Be careful not to burn the garlic—it can turn bitter quickly.

Step 3: Cook the Potatoes

1. Add the diced potatoes to the pot, stirring to coat them in the bacon fat and aromatics.
2. Pour in the chicken or vegetable broth. If needed, add water to cover the potatoes.
3. Season with salt, black pepper, and smoked paprika.
4. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender when pierced with a fork.

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