Hearty Potato Soup with Tender Belly Bacon

Cozy up with a bowl of creamy potato soup with crispy Tender Belly bacon. Packed with rich flavor, sharp cheddar, and hearty Yukon Gold potatoes, this isn’t just soup—it’s comfort perfected.

As Erik says, “You could sell that!” Ready to dig in? Let’s cook!

Ingredients

• 6 slices of bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 Large Yukon Gold potatoes, peeled and diced
• 2 Carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 1/3 cup all-purpose Flour
• 1 cup milk or heavy cream
• ⅓ cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons butter (optional)
• Salt and pepper, to taste
• Chopped green onions for garnish

Instructions

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
2. Sauté Aromatics: Add carrot and celery and sauté with bacon til al dente. Strain off bacon fat and set aside.
3. Add the chopped onion to the pot and sauté in the bacon drippings until soft and translucent (about 3–5 minutes). Add the minced garlic and cook for another minute, stirring frequently. Add flour to pot and stir to coat onions.
4. Add Potatoes and Broth: Add cream and chicken stock and bring to a boil, then reduce the heat and add potatoes. Let simmer for 15–20 minutes, or until the potatoes are tender.
5. Blend the Soup (Optional): For a creamy texture, use an immersion blender to puree some of the soup. If you prefer a chunkier soup, skip this step. Add reserved carrot, celery and bacon.
6. Add Milk and Cheese: Stir in the milk or heavy cream. If using, add the shredded cheddar cheese and butter, stirring until melted and incorporated.
7. Season: Add salt, pepper, and thyme to taste.
8. Serve: Ladle the soup into bowls, garnish with crispy Tender Belly bacon, chopped green onions or parsley, and extra cheese if desired.

ENJOY!