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Creamy Potato Soup with Bacon Croutons - Recipe

A great tasting potato soup with crunchy bacon croutons.
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Creamy Potato Soup with Bacon Croutons Recipe
  • 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.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
-4 cups homemade or canned chicken broth
-2 tablespoons unsalted butter
-2 medum onions, chopped - 2 cups
- salt and pepper to taste
-3 large cloves garlic, sliced
-2 pounds russett potatoes, peeled, cut into 3/4 inch chunks
-2 bay leaves
-1 cup whole milk
-1/2 cup light or heavy cream
-3 cups sour dough bread, cut into 1/2 inch chunks
-4 slices bacon, cut into 1/4 to 1/2 inch pieces
-1 tablespoon olive oil
- ground black pepper