Potato and Bacon Soup with Parmesan and Sour Cream
Potato and Bacon Soup with Parmesan and Sour Cream is a warm and hearty dish perfect for cold days. This savory soup combines the creaminess of potatoes with the crunchy goodness of bacon, creating a delightful meal for your family and friends.
Why Make This Recipe
This recipe is simple to make and incredibly satisfying. It’s a great way to use up leftover potatoes, and it brings together comforting flavors that everyone will love. Plus, the addition of bacon and cheese makes it extra special. It’s an ideal choice for a cozy dinner or a weekend gathering.
How to Make Potato and Bacon Soup with Parmesan and Sour Cream
Ingredients:
- 6 medium potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped chives for garnish
Directions:
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to mash the potatoes into the soup base, leaving some chunks for texture.
- Stir in the whole milk and grated Parmesan cheese, and season with salt and pepper. Simmer for an additional 5 minutes.
- Stir in the sour cream until well combined.
- Serve hot, garnished with crispy bacon and chopped chives.
How to Serve Potato and Bacon Soup with Parmesan and Sour Cream
Serve this soup hot in bowls. You can add extra bacon, a sprinkle of grated cheese, or fresh chives on top for added flavor and presentation. It pairs well with crusty bread or a simple salad.
How to Store Potato and Bacon Soup with Parmesan and Sour Cream
To store leftovers, let the soup cool completely. Pour it into an airtight container and keep it in the refrigerator. The soup will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Potato and Bacon Soup with Parmesan and Sour Cream
- For extra creaminess, you can add more milk or use cream instead of whole milk.
- Make sure to season the soup well with salt and pepper to enhance the flavors.
- If you want a spicier kick, consider adding some crushed red pepper flakes or hot sauce.
Variation
You can add other vegetables like carrots or celery for extra nutrition and flavor. For a vegetarian option, skip the bacon and use vegetable broth instead of chicken broth.
FAQs
Q: Can I use instant potatoes instead of fresh ones?
A: Yes, you can use instant potatoes, but the texture will be different. Fresh potatoes give a creamier and chunkier texture.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day as the flavors meld together. Just reheat it before serving.
Q: What can I do with leftovers?
A: Leftovers can be stored in the fridge for about 3-4 days or frozen for later use. Reheat on the stove or microwave when ready to eat.