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As the chill of autumn settles in and winter approaches, there's nothing quite like a steaming bowl of soup to warm your soul and comfort your taste buds. Enter the Heavenly Potato Bacon Bliss Soup—a dish that encapsulates the essence of comfort food while bringing together a symphony of flavors that indulgently dance on your palate. This delightful creation is not only perfect for chilly days but also makes for an inviting centerpiece at casual gatherings with friends and family.

The Best Creamy Potato Bacon Soup Recipe

Cozy up this winter with a bowl of Heavenly Potato Bacon Bliss Soup, the ultimate comfort food for chilly days. This rich and creamy soup combines russet potatoes, smoky bacon, and sharp cheddar cheese for a comforting experience that warms both heart and soul. Perfect for gatherings or family dinners, this delightful dish can be customized to suit various dietary needs. Dive into this flavorful journey and savor each spoonful of warmth and nostalgia.
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Ingredients
  

6 medium russet potatoes, peeled and diced

6 slices of thick-cut bacon, chopped

1 large onion, diced

3 cloves garlic, minced

4 cups chicken broth (or vegetable broth for vegetarian option)

1 cup heavy cream

1 cup milk

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

1 cup sharp cheddar cheese, shredded (plus extra for garnish)

¼ cup green onions, chopped (for garnish)

Instructions
 

Cook the Bacon: In a large pot over medium heat, add the chopped bacon. Cook until the bacon is crispy, about 6-8 minutes. Once cooked, use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain, leaving the rendered fat in the pot.

    Sauté the Vegetables: In the same pot, add the olive oil (if needed) and then add the diced onion. Sauté for about 4-5 minutes until the onions are translucent. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

      Add Potatoes and Broth: Stir in the diced potatoes, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend the Soup: Using an immersion blender, blend the soup until it reaches your desired level of creaminess. (For chunkier soup, blend only half or just mash some of the potatoes with a fork.)

          Make it Creamy: Stir in the heavy cream and milk, continuing to heat the soup over low heat. Avoid boiling after adding dairy to prevent curdling.

            Add Cheese and Bacon: Incorporate the shredded cheese and half of the crispy bacon into the soup, stirring until melted and evenly combined.

              Taste and Adjust: Add more salt and pepper if needed. For added flavor, tweak with extra thyme or paprika to your preference.

                Serve: Ladle the soup into bowls and garnish with the remaining crispy bacon, extra cheddar cheese, and chopped green onions.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings