Potato and Bacon Soup with Cheesy Toast and Bacon

Potato and Bacon Soup with Cheesy Toast and Bacon is the ultimate comfort food. This hearty, creamy soup is loaded with tender potatoes, crispy bacon, and rich flavors, paired perfectly with gooey, cheesy toast topped with even more bacon. It’s an easy-to-make meal that is sure to warm you up on cold days and delight the whole family.

Ingredients

For the Soup:

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 2 green onions, sliced, for garnish

For the Cheesy Toast:

• 4 slices of bread (sourdough or French bread works best)
• 1 cup shredded cheddar cheese
• 4 slices of cooked bacon, crumbled

Instructions

For the Soup:

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot. Cook for 3–4 minutes until softened and fragrant.
3. Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender.
4. Blend the Soup: Use an immersion blender to puree the soup to your desired consistency. If you prefer it chunkier, blend only part of the soup and leave some potato chunks intact.
5. Finish the Soup: Stir in the heavy cream and butter. Simmer for 5 minutes, then season with salt and pepper to taste. Stir in half of the cooked bacon and mix well.

For the Cheesy Toast:

1. Preheat the Oven: Set the oven to broil.
2. Assemble the Toasts: Place the bread slices on a baking sheet. Sprinkle each slice with shredded cheddar cheese and top with crumbled bacon.
3. Broil the Toasts: Broil for 2–3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.

Serve:

Ladle the soup into bowls, top with the reserved crispy bacon, and garnish with green onions. Serve with cheesy toast on the side for dipping.

Serving and Storage Tips

• Serving: This dish is best served warm. Pair the soup with a side salad or steamed veggies for a complete meal.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it becomes too thick.
• Freezing: You can freeze the soup for up to 3 months. Allow it to cool completely, then store in freezer-safe containers. Defrost in the refrigerator before reheating. Cheesy toast is best made fresh but can be stored for 1–2 days and reheated in the oven.

FAQs

1. Can I use a different type of cheese for the toast?

Yes, you can substitute cheddar with mozzarella, gouda, or your favorite melting cheese for a different flavor.

2. What kind of potatoes work best for this soup?

Russet or Yukon Gold potatoes are ideal for a creamy texture, but you can use any type you have on hand.

3. Can I make this soup vegetarian?

Absolutely! Omit the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smoky flavor.

4. How do I prevent the soup from being too thick?

If the soup becomes too thick, simply add more chicken broth or cream until you reach your desired consistency.

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