Name: Creamy Bacon Potato Soup Recipe
Ingredients: 6 strips bacon, cut into small pieces; 3 tablespoons butter; 1 medium yellow onion, chopped; 3 large garlic cloves, minced; 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes); 2 cups chicken broth; 2 tablespoons of butter; 1 cup milk; 2 cup heavy cream; 2 teaspoons salt; 1 teaspoon ground pepper; Shredded cheddar cheese, sour cream and bacon for topping (optional)

Ingredients

Units Scale

6 strips bacon, cut into small pieces
3 tablespoons butter
1 medium yellow onion, chopped
3 large garlic cloves, minced
2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes)
2 cups chicken broth
2 tablespoons of butter
1 cup milk
2 cup heavy cream
2 teaspoons salt
1 teaspoon ground pepper
Shredded cheddar cheese, sour cream and bacon for topping (optional)

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Instructions

In your Lodge Dutch oven, cook the bacon pieces over medium heat until they are crispy and browned. Remove the cooked bacon and set it aside on a paper towel lined plate. Drain the bacon grease.
In the Dutch oven, add 2 tablespoons of butter and the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant, about 5 minutes.
Stir in the diced potatoes, chicken broth, milk, and heavy cream and half of the bacon bites. Season with salt, and ground pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender and cooked through.
Depending on your preference, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or use a potato masher to lightly mash the potatoes. This step gives the soup its creamy consistency.
Ladle the potato soup into bowls. Top each serving with shredded cheddar cheese, sour cream and bacon if desired.