Description
A warm and creamy gluten-free potato soup infused with crispy bacon and herbs, perfect for cold nights.
Ingredients
- 6 strips bacon (uncooked, cut into small pieces)
- 3 tablespoons unsalted butter
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 2 ½ lbs Yukon potatoes (peeled and diced into 1-inch cubes)
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
- Shredded cheddar cheese (for topping)
- Chopped green onions or chives (optional, for garnish)
- Additional sour cream and bacon (optional, for garnish)
Instructions
- In a large stockpot, cook the bacon pieces over medium heat until crispy. Transfer to a plate, leaving about 2 tablespoons of fat in the pot.
- Add the butter to the reserved bacon fat and melt over medium heat. Sauté the chopped onion until soft, about 4-5 minutes.
- Stir in the minced garlic and sauté for an additional 30 seconds.
- Add the diced potatoes, chicken stock, thyme, paprika, salt, and pepper. Bring to a boil and cook until the potatoes are tender, about 10-12 minutes.
- Remove from heat and use an immersion blender to puree the soup, leaving some pieces intact for texture.
- Stir in the heavy cream and sour cream, and simmer on low heat for an additional 15 minutes.
- Just before serving, add the reserved bacon and top each bowl with extra sour cream, bacon bits, shredded cheddar cheese, and chives, if desired.
Notes
Substitute turkey bacon or vegetable stock for a lighter version. Best served with crusty gluten-free bread.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American