Loaded Bacon & Potato Soup
This indulgent soup transforms humble pantry staples into a rich, velvety masterpiece. By leveraging leftover mashed potatoes as a thickener, the texture becomes exceptionally creamy without the need for endless simmering. The base is built on savory, rendered bacon fat, infusing every spoonful with a deep, wood-fired essence. Finished with crisp bacon bits, fresh chives, and a drizzle of cool cream, it is a hearty, effortless bowl of comfort that turns cold-weather leftovers into a standout meal.
0
Add to Favorites
Ingredients
Instructions
-
Heat the reserved bacon fat in a large pot or Dutch oven over medium heat.
-
Add the diced onion and celery to the fat. Sautรฉ for 5โ6 minutes until translucent.
-
Add the minced garlic and cook for 1 minute until fragrant.
-
Stir in the fresh diced potatoes and the broth.
-
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12โ15 minutes, or until the diced potatoes are fork-tender.
-
Whisk the leftover mashed potatoes into the simmering broth until fully incorporated and the soup has thickened.
-
Stir in the heavy cream and the leftover chopped bacon (save a small amount of bacon for garnish).
-
Simmer for an additional 2โ3 minutes to heat everything through.
-
Taste and season with salt and pepper. (Note: Leftover mash and bacon fat are salty, so season cautiously).
-
To serve, ladle into bowls and add a dollop of butter to the center.
-
Drizzle the thinned sour cream in concentric circles over the top.
-
Finish with fresh chives and the remaining bacon bits.
