Ingredients
Method
Preparation
- Peel and dice the potatoes into bite-sized cubes.
- In a large pot, heat olive oil or butter over medium heat and add the diced bacon if using. Cook until crispy and golden, then remove and set aside.
- Add the chopped onion to the pot and sauté until translucent and fragrant, about 3-4 minutes.
- Add the minced garlic and thyme, cooking for an additional minute without letting the garlic burn.
- Incorporate the diced potatoes into the pot and pour in the broth. Bring to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes or until the potatoes are tender.
Finishing the Soup
- Use a potato masher or immersion blender to break down the potatoes for a creamy texture.
- Stir in the heavy cream and season with salt and pepper to taste. Return the cooked bacon to the pot or reserve for topping.
- Let everything simmer for a few more minutes to meld the flavors together.
Serving
- Ladle the soup into warm bowls and garnish with chopped chives or green onions.
- Serve with a crusty baguette or buttery cornbread, and consider setting up a topping bar with shredded cheese, sour cream, or crispy fried shallots.
Nutrition
Notes
For a spicier kick, add cayenne pepper or diced jalapeños. To cut calories, consider using lighter milk instead of heavy cream. For a vegetarian soup, use vegetable stock and add extra veggies such as peas or spinach towards the end of cooking. Pre-diced frozen potatoes can save on prep time.