Description

Potato and bacon soup with cheesy toast is the ultimate comfort food, combining rich, creamy flavors with the indulgence of melted cheese and crispy bacon. This dish is a true crowd-pleaser, perfect for cozy dinners or casual gatherings. The hearty soup, loaded with tender potatoes and smoky bacon, is complemented by golden, cheesy toast that’s ideal for dipping into the velvety broth. This recipe is simple enough for beginners yet satisfying enough to impress any guest, making it a must-try for anyone who loves warm, nourishing meals with a touch of indulgence.

Ingredients

• For the Soup:
• 1 tablespoon olive oil
• 6 slices of bacon, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 large potatoes, peeled and diced
• 4 cups chicken or vegetable 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 bread (any variety)
• 1 tablespoon butter
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• For Garnish:
• Crumbled bacon
• Fresh parsley, chopped

Preparation Method

Begin by heating olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot for added flavor.

Add the diced onion and garlic to the pot and sauté until fragrant and softened. This step releases the aromatic flavors that will enhance the soup. Stir in the potatoes, coating them in the mixture, and let them cook for a minute.

Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Add dried thyme, smoked paprika, salt, and pepper, stirring to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

Once the potatoes are cooked, use an immersion blender to purée the soup until smooth, or leave some chunks for texture if preferred. Stir in the heavy cream and shredded cheddar cheese, allowing them to melt and create a creamy consistency. Adjust seasoning as needed and keep the soup warm while preparing the cheesy toast.

To make the cheesy toast, preheat the oven’s broiler. Spread butter on one side of each bread slice and place them on a baking sheet. Sprinkle a mix of mozzarella and cheddar cheese on top of each slice. Broil for 2-3 minutes, or until the cheese is bubbly and golden brown.

Serve the soup in bowls, garnished with crumbled bacon and fresh parsley. Pair with the cheesy toast on the side for dipping and an extra layer of flavor.

Tips and Conclusion

For a smokier flavor, try using thick-cut smoked bacon or adding a pinch of smoked paprika to the cheesy toast. You can also top the toast with a sprinkle of garlic powder for extra depth. Leftover soup can be stored in an airtight container in the refrigerator for up to three days and reheated gently on the stovetop or in the microwave.

Potato and bacon soup with cheesy toast is a heartwarming dish that brings together comforting textures and bold flavors. Perfect for cold evenings or whenever you crave something indulgent, this recipe offers the best of both worlds: creamy soup and crispy, gooey toast. Explore more delicious recipes on our site, from hearty soups to quick and easy dinners, and let your culinary creativity shine. Don’t forget to share this recipe with friends and family—they’ll thank you for it!