Potato and Bacon Soup with Cheesy Toast
Ingredients
For the Soup:
6 slices bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced (about 4 medium potatoes)
4 cups chicken broth
1 cup heavy cream or milk
1 teaspoon dried thyme
Salt and pepper to taste
Chopped green onions or chives for garnish (optional)
For the Cheesy Toast:
4 slices of bread (your choice, such as sourdough or French bread)
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 tablespoon butter, softened
1/2 teaspoon garlic powder (optional)
Fresh parsley or herbs for garnish (optional)
Instructions
1. Cook the Bacon:
Sauté Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. Leave about 1-2 tablespoons of bacon fat in the pot.
2. Sauté Aromatics:
Cook Onion and Garlic: In the same pot, add the diced onion and sauté for about 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Broth:
Combine Ingredients: Add the diced potatoes, chicken broth, dried thyme, and season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Blend the Soup:
Blend Until Smooth: Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender). If you prefer a chunkier texture, blend just half of the soup and leave some potato pieces intact.
5. Add Cream and Bacon:
Stir in Cream: Return the blended soup to the pot and stir in the heavy cream (or milk). Add the cooked bacon back into the soup and heat through for another 5 minutes. Adjust seasoning if needed.
6. Make the Cheesy Toast:
Prepare Toast: While the soup is simmering, preheat the oven to 400°F (200°C).
Assemble Toast: Spread butter on one side of each bread slice. Place them butter-side down on a baking sheet. Sprinkle shredded cheese evenly over the top of each slice and sprinkle with garlic powder if using.
Bake: Bake for about 8-10 minutes, or until the cheese is melted and bubbly and the bread is slightly toasted.
7. Serve:
Garnish and Enjoy: Ladle the soup into bowls and garnish with chopped green onions or chives if desired. Serve hot with the cheesy toast on the side.
