Potato and Bacon Soup
Makes 8 to 10 servings
  • 1 pound thick-cut bacon, chopped
  • 2½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 8 cloves garlic, peeled
  • 1 quart chicken broth
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup sour cream
  • ½ cup green onion, thinly sliced
  • Sliced green onions and ground black pepper, to serve
  1. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until browned and crispy, about 20 minutes. Remove using a slotted spoon and let drain on paper towels. Reserve 2 tablespoons drippings in pot.
  2. Add potatoes and onion to pot. Cook, stirring occasionally, until onions are tender and potatoes start to brown, about 10 minutes. Add garlic, and cook 2 minutes more. Add chicken broth, salt, and pepper. Bring mixture to a boil.
  3. Reduce heat to low, cover, and simmer until potatoes are very tender, 40 to 45 minutes. Remove from heat.
  4. Using an immersion blender, process until smooth. (Soup can also be puréed in batches using a standard blender.) Whisk in sour cream. Stir in two-thirds of cooked bacon and green onion. Top with green onion, pepper, and remaining bacon, if desired.
MAKE IT AHEAD: Soup can be stored and refrigerated for up to 7 days. Storing the soup in pint-size Mason jars makes convenient individual portions for grab-and-go meals.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/potato-bacon-soup/