Potato and Bacon Soup: Creamy Comfort in a Bowl

3. Cook the Potatoes

• Add the diced potatoes to the pot, stirring to coat them in the flavorful base.
• Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

4. Make the Roux

• In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
• Slowly whisk in the heavy cream or half-and-half, stirring constantly until smooth and thickened.

5. Combine and Blend

• Add the roux to the soup pot and stir well to incorporate.
• Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. (If you don’t have an immersion blender, transfer half the soup to a blender and puree, then return it to the pot.)

6. Add Bacon and Season

• Stir in half of the crispy bacon pieces, reserving the rest for garnish.
• Season with salt and pepper to taste, and add any optional spices like paprika or cayenne for extra depth.

7. Serve and Garnish

• Ladle the soup into bowls and top with the reserved bacon, shredded cheddar cheese, green onions, and a dollop of sour cream if desired. Serve with crusty bread or crackers for dipping.