Potato and Bacon Soup with Cheesy Toast and Bacon
Ingredients
For the Soup:
1 tablespoon olive oil
6 slices of bacon, chopped
1 onion, diced
3 garlic cloves, minced
4 large potatoes, peeled and diced
4 cups chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup heavy cream
1 cup shredded cheddar cheese
For the Cheesy Toast:
4 slices of bread (your choice)
1 tablespoon butter
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
For Garnish:
Crumbled bacon
Fresh parsley, chopped
Instructions
Cook the Bacon:
In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside for garnish, leaving the bacon grease in the pot.
Sauté the Vegetables:
Add the diced onion and minced garlic to the pot with the bacon grease. Sauté for 3-4 minutes until softened and fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes, chicken or vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy (or leave some chunks if you prefer). If using a regular blender, carefully blend in batches and return to the pot.
Finish the Soup:
Stir in the heavy cream and shredded cheddar cheese until melted and the soup is creamy. Adjust seasoning as needed.
Make the Cheesy Toast:
While the soup simmers, preheat your broiler. Butter the slices of bread and place them on a baking sheet. Sprinkle with shredded mozzarella and cheddar cheese. Broil for 2-3 minutes until the cheese is melted and bubbly.
