Potato and Bacon Soup with Parmesan and Sour Cream

Instructions

1. 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 set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pot (drain the rest).

2. Sauté the Aromatics

Add butter to the pot with the bacon grease. Once melted, sauté the chopped onion until translucent (about 3–4 minutes).
Stir in the minced garlic and cook for 1 more minute until fragrant.

3. Cook the Potatoes

Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture.
Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15–20 minutes, or until the potatoes are tender.

4. Blend (Optional)

For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

5. Add Dairy and Seasonings

Stir in the milk or cream, grated parmesan cheese, and sour cream. Mix until fully combined and creamy.
Season with salt, black pepper, and smoked paprika (if using).

6. Serve

Ladle the soup into bowls and top with crispy bacon, chopped green onions, and additional parmesan cheese if desired.