When the weather turns chilly, there’s nothing quite like a hearty bowl of soup to warm the soul. Our Potato and Bacon Soup, paired with gooey Cheesy Toast, offers the perfect blend of creamy potatoes, smoky bacon, and melted cheese—a combination that’s hard to resist.

Why This Recipe Stands Out

Flavorful Depth: Sautéing onions and garlic in bacon drippings infuses the soup with a rich, savory base. Smoked paprika and thyme add warmth and complexity, elevating the classic potato soup to new heights.

Creamy Perfection: Diced potatoes simmered until tender create a naturally thick and creamy texture. A splash of heavy cream and melted cheddar cheese enhance the richness, making each spoonful indulgent.

Cheesy Toast Delight: Topping slices of bread with a blend of mozzarella and cheddar, then broiling until bubbly, results in the perfect accompaniment—ideal for dipping or enjoying alongside the soup.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 cup shredded cheddar cheese

For the Cheesy Toast:

• 4 slices of rustic bread
• 1 tablespoon butter
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese

Instructions

1. Cook the Bacon
   • Heat olive oil in a large pot over medium heat.
   • Add chopped bacon and cook until crispy.
   • Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté Aromatics
   • In the same pot, add diced onion and sauté until softened, about 3–4 minutes.
   • Add minced garlic and cook for an additional minute until fragrant.
3. Build the Soup Base
   • Add diced potatoes to the pot, stirring to combine with the onions and garlic.
   • Pour in chicken broth, ensuring the potatoes are fully submerged.
   • Stir in dried thyme and smoked paprika.
   • Season with salt and pepper to taste.
4. Simmer the Soup
   • Bring the mixture to a boil over medium-high heat.
   • Reduce heat to low, cover, and let it simmer until potatoes are tender, about 15–20 minutes.
5. Blend to Desired Consistency
   • Use an immersion blender to puree the soup until smooth.
   • For a chunkier texture, blend only half of the soup or mash some of the potatoes with a fork.
6. Add Cream and Cheese
   • Stir in heavy cream, allowing the soup to heat through.
   • Add shredded cheddar cheese, stirring until fully melted and incorporated.
7. Prepare the Cheesy Toast
   • Preheat the broiler on high.
   • Butter each slice of bread on one side and place them on a baking sheet, buttered side down.
   • Top each slice with a mixture of mozzarella and cheddar cheese.
   • Broil until the cheese is melted and bubbly, about 2–3 minutes.
8. Serve and Garnish
   • Ladle the soup into bowls and top with crispy bacon bits.
   • Serve alongside the cheesy toast for dipping.

Conclusion

This Potato and Bacon Soup with Cheesy Toast is the epitome of comfort food, combining creamy textures and savory flavors that are sure to satisfy. Whether you’re seeking warmth on a cold day or a hearty meal to share with loved ones, this recipe is a surefire way to bring joy to the table.