A deliciously indulgent and comforting soup, this Potato and Bacon Soup is loaded with crispy bacon, tender potatoes, and topped with creamy cheddar cheese. Paired with cheesy toast, it’s the perfect meal for cozy evenings or any time you need a hearty dish.
Why You’ll Love This Recipe
- Combines crispy bacon and creamy potatoes for ultimate comfort food.
- Quick and easy, making it ideal for weeknight dinners.
- Includes cheesy toast, adding an extra indulgent side.
- Easily customizable with your favorite herbs and cheeses.
- A crowd-pleaser that’s perfect for family meals or gatherings.
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
- 1/2 cup shredded cheddar cheese
For Garnish:
- Crumbled bacon
- Fresh parsley, chopped
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Cook the Bacon:
Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon and set aside for garnish, leaving the grease in the pot. - Sauté the Vegetables:
Add diced onion and minced garlic to the pot. Sauté for 3-4 minutes until softened and fragrant. - Add Potatoes and Broth:
Stir in potatoes, chicken or vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes, or until potatoes are fork-tender. - Blend the Soup:
Use an immersion blender to blend the soup until smooth (or leave some chunks if you prefer). If using a regular blender, carefully blend in batches and return the soup to the pot. - Finish the Soup:
Stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning as needed. - Make the Cheesy Toast:
Preheat the broiler. Butter slices of bread and place on a baking sheet. Top with mozzarella and cheddar cheese. Broil for 2-3 minutes, until cheese is melted and bubbly. - Serve:
Ladle the soup into bowls and garnish with crumbled bacon and parsley. Serve with cheesy toast on the side.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Cheese Options: Swap cheddar for gouda, parmesan, or Swiss.
- Vegetarian Version: Use vegetable broth and omit bacon, replacing with sautéed mushrooms for a smoky flavor.
- Spicy Twist: Add a pinch of cayenne pepper or a drizzle of hot sauce.
- Low-Carb Option: Substitute potatoes with cauliflower.
- Herbs: Experiment with rosemary or parsley in place of thyme.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm soup on the stovetop over medium heat or in the microwave. Cheesy toast can be reheated in a toaster oven for best results.
- Freezing: Store the soup in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use another type of potato?
Yes, Yukon Gold or red potatoes work well in this recipe.
2. Can I make this soup dairy-free?
Replace heavy cream with coconut milk and use dairy-free cheese alternatives.
3. How can I thicken the soup further?
Add a slurry of cornstarch and water, or mash some of the potatoes before blending.
4. Can I skip the cheesy toast?
Of course! You can serve the soup with crusty bread or crackers instead.
5. What’s the best way to blend the soup without an immersion blender?
Carefully transfer batches to a regular blender and blend until smooth.
6. Can I use pre-cooked bacon?
Yes, but fresh-cooked bacon adds a richer flavor.
7. Is smoked paprika necessary?
It adds depth but can be omitted or replaced with regular paprika.
8. Can I add more vegetables?
Absolutely! Carrots, celery, or leeks make great additions.
9. What’s the best broth to use?
Both chicken and vegetable broth work well; choose based on your preference.
10. Can I make this ahead of time?
Yes, make the soup a day ahead. Reheat and prepare the cheesy toast fresh for serving.
Conclusion
Potato and Bacon Soup with Cheesy Toast is the ultimate comfort food. Rich, creamy, and full of flavor, it’s a recipe you’ll want to make again and again. Whether for a family dinner or a cozy solo meal, this dish promises satisfaction with every spoonful. Pair it with cheesy toast for a complete, indulgent experience.
Print
Potato and Bacon Soup with Cheesy Toast and Bacon
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Description
Indulge in this comforting Potato and Bacon Soup paired with cheesy toast. Loaded with crispy bacon, tender potatoes, and creamy broth, this recipe is the ultimate comfort food for cozy evenings. Perfect for bacon lovers and soup enthusiasts alike!
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
- 1/2 cup shredded cheddar cheese
For Garnish:
- Crumbled bacon
- Fresh parsley, chopped
Instructions
- Cook the Bacon:
Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon for garnish, leaving the bacon grease in the pot. - Sauté Vegetables:
Add diced onion and minced garlic to the pot. Sauté for 3-4 minutes until softened and fragrant. - Add Potatoes and Broth:
Stir in diced potatoes, broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes until potatoes are fork-tender. - Blend the Soup:
Use an immersion blender to blend until smooth (or leave it chunky if preferred). For a regular blender, blend in batches and return to the pot. - Finish the Soup:
Stir in heavy cream and cheddar cheese until melted and creamy. Adjust seasoning to taste. - Prepare Cheesy Toast:
Preheat the broiler. Butter bread slices and place them on a baking sheet. Sprinkle with mozzarella and cheddar. Broil for 2-3 minutes until bubbly and golden. - Serve:
Ladle soup into bowls, garnish with crumbled bacon, and serve with cheesy toast. Sprinkle with parsley for a fresh touch. Enjoy!
Notes
- To save time, use pre-shredded cheese and pre-minced garlic.
- Add a pinch of cayenne pepper for a spicy kick.
- This soup can be stored in the fridge for up to 3 days and reheated before serving.
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