Step-by-Step Instructions
1. Prepare the Bacon: The Flavor Foundation
Begin by cooking the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat. Stir occasionally until the bacon becomes crispy and golden. Remove the cooked bacon with a slotted spoon and set it aside on a paper towel-lined plate. Reserve about 2 tablespoons of the rendered bacon fat in the pot; this will serve as the flavorful base for the soup.
2. Sauté Aromatics: Building Depth
Add the diced onion to the pot and sauté it in the reserved bacon drippings until translucent and fragrant, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute, taking care not to burn the garlic.
3. Add Potatoes and Broth: Creating the Base
Toss in the diced potatoes, ensuring they are evenly coated with the onion and garlic mixture. Pour in the broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Blend the Soup: Customize Your Texture
Using an immersion blender, puree the soup directly in the pot for a smooth and creamy texture. For those who prefer a chunkier consistency, blend only a portion of the soup or use a potato masher to break down the potatoes slightly. If using a traditional blender, blend the soup in batches and return it to the pot.
5. Add Cream and Seasonings: Elevating the Flavor
Stir in the heavy cream, followed by the dried thyme, salt, and pepper. Adjust the seasoning to taste. Let the soup simmer gently for 5 more minutes to allow the flavors to meld.
6. Serve and Garnish: The Finishing Touch
Ladle the soup into bowls and garnish with the reserved crispy bacon, a sprinkle of shredded cheddar cheese, and a handful of chopped green onions. Serve with slices of crusty bread or a warm baguette for the ultimate comfort meal.
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