When it comes to comfort food, few dishes can match the heartwarming appeal of Potato and Bacon Soup with Cheesy Toast and Bacon. Creamy, rich, and loaded with smoky flavors, this recipe is perfect for cozy nights at home. Whether you’re hosting a dinner party or looking for a simple yet satisfying meal, this dish is bound to impress.
Ingredients for the Soup:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1 cup heavy cream
- 6 strips of bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, for garnish
Ingredients for Cheesy Toast:
- 4 slices of crusty bread
- 1 cup shredded cheddar cheese
- 2 strips of bacon, crumbled (for topping)
Instructions
Step 1: Prepare the Soup Base
- In a large pot, melt butter over medium heat. Sauté onions and garlic until fragrant.
- Add diced potatoes and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender.
Step 2: Blend and Finish the Soup
- Use an immersion blender to puree the soup to your desired consistency (chunky or smooth).
- Stir in heavy cream, crumbled bacon, salt, and pepper. Simmer for 5 minutes to combine flavors.
Step 3: Make the Cheesy Toast
- Preheat the broiler. Place bread slices on a baking sheet.
- Top each slice with shredded cheddar and crumbled bacon. Broil until cheese is melted and bubbly.
Step 4: Serve and Garnish
- Ladle the soup into bowls, and top with fresh chives for a burst of color.
- Serve alongside cheesy toast for the ultimate comfort pairing.
Why You’ll Love This Recipe
- Simple Ingredients: Pantry staples come together for a flavorful dish.
- Customizable Texture: Adjust the soup’s consistency to suit your preference.
- Family-Friendly: Both kids and adults will adore this combination of creamy soup and cheesy toast.
Serving Tips
- Add a dollop of sour cream or sprinkle extra cheddar for a richer taste.
- Pair with a crisp green salad to balance the richness.
Storage and Reheating
- Refrigerate: Store leftover soup in an airtight container for up to 3 days.
- Reheat: Warm on the stove over low heat, adding a splash of milk or cream if needed.
- Freeze: Freeze soup for up to 2 months, but prepare cheesy toast fresh when serving.
Serving and Storage Tips for Potato and Bacon Soup with Cheesy Toast
Serving Tips
- Garnish Ideas:
- Sprinkle chopped fresh chives or parsley for a burst of color.
- Add a drizzle of sour cream or a dash of hot sauce for extra flavor.
- Side Dish Suggestions:
- Pair the soup with a crisp green salad or roasted vegetables for a balanced meal.
- Serve with pickled vegetables or a light vinaigrette salad to cut through the richness.
- Cheesy Toast Enhancements:
- Experiment with different cheeses like Gruyère, mozzarella, or a mix of your favorites.
- Add a pinch of garlic powder or dried herbs to the cheese topping for an extra layer of flavor.
Storage Tips
- Refrigeration:
- Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing:
- The soup freezes well without the cream. If planning to freeze, omit the cream during preparation. Freeze in freezer-safe containers for up to 2 months. When ready to serve, thaw overnight in the fridge, reheat, and stir in cream.
- Reheating:
- Reheat the soup on the stove over low to medium heat, stirring occasionally. Add a splash of milk or cream if it has thickened too much.
- For a quick option, microwave the soup in a microwave-safe bowl, stirring every 30 seconds until heated through.
- Cheesy Toast:
- Prepare cheesy toast fresh for the best flavor and texture. If you have leftovers, reheat in the oven or air fryer to maintain crispiness.
Enjoy your Potato and Bacon Soup with Cheesy Toast fresh, or savor the leftovers for a quick and satisfying meal!
1. Can I make this soup vegetarian?
Yes! Replace the bacon with smoked paprika or vegetarian bacon bits for a similar smoky flavor. Use vegetable stock instead of chicken stock to keep it vegetarian-friendly.
2. Can I use a different type of cheese for the toast?
Absolutely! Cheddar is a classic choice, but you can experiment with mozzarella, Gruyère, or even blue cheese for a unique twist. Choose a cheese that melts well for the best results.
3. How do I make the soup thicker or thinner?
- To make the soup thicker, blend more potatoes or stir in a bit of instant mashed potato flakes.
- To thin the soup, add extra chicken stock, milk, or cream until you reach your desired consistency.
4. Can I make the soup in advance?
Yes, this soup is perfect for meal prep! Make it up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove, adding a splash of cream or stock if needed. Prepare the cheesy toast fresh when serving for the best texture.
PrintPotato and Bacon Soup with Cheesy Toast and Bacon
A hearty and creamy potato soup loaded with crispy bacon and topped with cheesy toast for a comforting meal that’s perfect for cold days. The cheesy toast adds a crunchy, gooey element that pairs beautifully with the rich soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Soup, Main Dish
- Cuisine: American
Ingredients
Scale
Serves 6:
- For the soup:
- 6 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes (about 1.5 lbs / 680 g), peeled and diced
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons butter (optional, for extra richness)
- For the cheesy toast:
- 6 slices of crusty bread (baguette or sourdough work well)
- 1 cup (100 g) shredded cheddar or Gruyère cheese
- 2 slices of cooked bacon, crumbled
Instructions
- Cook the bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 1-2 tablespoons of bacon grease in the pot.
- Sauté the aromatics:
- Add the chopped onion to the pot with the bacon grease. Cook for 4-5 minutes, until softened. Add the garlic and cook for another minute.
- Cook the potatoes:
- Stir in the diced potatoes and thyme. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup:
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. For a chunkier texture, blend only half the soup and leave the rest as is.
- Add cream and season:
- Stir in the milk or heavy cream and butter (if using). Season with salt and black pepper to taste.
- Prepare the cheesy toast:
- Preheat your broiler. Place the bread slices on a baking sheet. Top each slice with shredded cheese and crumbled bacon. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve:
- Ladle the soup into bowls, top with the crispy bacon pieces, and serve with the cheesy toast on the side.
Notes
- Add a sprinkle of green onions or fresh parsley on top for extra flavor and color.
- For a smokier flavor, use smoked bacon or smoked cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months (cheesy toast is best made fresh).