Potato 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).