Potato and Bacon Soup
1 cup heavy cream (or milk for a lighter option)
1 tsp dried thyme (optional)
Salt and pepper to taste
Chopped green onions or chives, for garnish
Shredded cheddar cheese, for serving (optional)
Instructions:
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel to drain. Leave about 2 tablespoons of bacon drippings in the pot.
Sauté the Vegetables:
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Potatoes and Broth:
Add the diced potatoes, chicken or vegetable broth, and dried thyme (if using) to the pot. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot. (For a chunkier texture, blend only a portion.)
Stir in Cream:
Stir in the heavy cream and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.
