Nothing warms up your winter days like a pot of soup on the stove.
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
- 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.
- 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.
- Reduce heat to low, cover, and simmer until potatoes are very tender, 40 to 45 minutes. Remove from heat.
- 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.