Potato Soup Recipe

1. Prepare the potatoes:
   • Peel the potatoes if you prefer (or leave the skins on for extra texture) and cut them into bite-sized cubes. Set aside.
2. Cook the bacon (optional):
   • In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot, crumble it, and set aside. You can also reserve a little bacon fat in the pot for extra flavor.
3. Sauté the aromatics:
   • In the same pot, melt the butter (or use the bacon fat if preferred) over medium heat.
   • Add the chopped onion and sauté for 4-5 minutes, until softened.
   • Add the minced garlic and sauté for another minute until fragrant.
4. Cook the potatoes:
   • Add the cubed potatoes to the pot, followed by the chicken or vegetable broth.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
   • Let the potatoes cook for about 15-20 minutes, or until they are tender and easily pierced with a fork.
5. Blend for creaminess (optional):
   • If you like a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can transfer about half of the soup to a blender, blend it until smooth, and then return it to the pot.
6. Make the soup creamy:
   • If you prefer a thicker soup, you can add 1 tablespoon of flour. Stir it into the soup and cook for a couple of minutes before adding the milk.
   • Pour in the milk (or heavy cream) and stir to combine.
   • Bring the soup back to a simmer and cook for an additional 5-10 minutes until it reaches your desired thickness.
7. Season the soup:
   • Taste and adjust the seasoning with salt, pepper, and dried thyme (if using).
8. Add cheese and toppings (optional):
   • Stir in shredded cheddar cheese for a cheesy potato soup, or sprinkle cheese on top of each serving. Add the crumbled bacon and any other desired toppings like sour cream, chives, or green onions.
9. Serve:
   • Ladle the soup into bowls and garnish with your favorite toppings.

Tips:

• Thickening the soup: If you prefer a thicker soup, you can use a slurry of 1 tablespoon flour mixed with 1/4 cup cold water, adding it in when you add the milk.
• Vegan/Vegetarian Version: Omit the bacon, use vegetable broth, and swap out the milk for a non-dairy alternative like almond milk or coconut milk.
• Make Ahead: This soup stores well in the fridge for a few days and can be frozen for up to 3 months. Reheat gently on the stove.

This creamy potato soup is cozy and filling, perfect for a quick lunch or a satisfying dinner!