Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the pot.
Sauté the Vegetables: Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
Cook the Potatoes: Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
Blend the Soup (Optional): For a creamier soup, use an immersion blender to blend some or all of the soup. You can also transfer half of the soup to a blender, puree it, and then return it to the pot. This step is optional but creates a velvety texture.
Add Cream and Seasoning: Stir in the heavy cream and season the soup with salt, pepper, and thyme. Simmer for another 5-10 minutes to allow the flavors to meld together.
Add Bacon and Serve: Stir in the crispy bacon pieces and mix well. Serve the soup hot, garnished with fresh parsley and a sprinkle of shredded cheese if desired.
Serving and Storage Tips:
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