Creamy Potato Soup with Bacon Croutons Recipe

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A great tasting potato soup with crunchy bacon croutons.
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  • 4 homemade or canned chicken broth
  • 2 unsalted butter
  • 2 medum onions, chopped - 2 cups
  • salt and pepper to taste
  • 3 large cloves garlic, sliced
  • 2 russett potatoes, peeled, cut into 3/4 inch chunks
  • 2 bay leaves
  • 1 whole milk
  • 1/2 light or heavy cream
  • 3 sour dough bread, cut into 1/2 inch chunks
  • 4 bacon, cut into 1/4 to 1/2 inch pieces
  • 1 olive oil
  • ground black pepper
  • Melt butter in large sauce pan over medium heat.
  • Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
  • Add garlic and cook for 2 minutes.
  • Add potatoes, stir, pour in the broth and add bay leaves.
  • Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
  • Discard bay leaves.
  • Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
  • Return soup to the pot.
  • Add milk and cream and heat through.
  • Season with salt and pepper to taste.

  • While potatoes are cooking, preheat oven to 350°.
  • Spread bread cubes and bacon on a baking sheet.
  • Sprinkle with oil and black pepper.
  • Bake, stirring a few times, until bacon is crisp and bread cubes are golden brown. Approximately 20 minutes.
  • Cool on baking sheet on wire rack.
  • Serve on top of potato soup.
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creamy potato soup with bacon croutons

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"me and my partner love this soup, deftly deliciosa...! im new in this site, and looking forward to share my own.... !"
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