Creamy Potato Soup with Crispy Bacon

Instructions

1. 11

   Peel the potatoes, onion, and garlic. Dice the potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.

2. 22

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 33

   Add the chopped onion to the pot and sauté until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 44

   Add the diced potatoes to the pot and stir well. Pour in the vegetable broth, making sure the potatoes are mostly covered. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.

5. 55

   Once the potatoes are tender, remove the pot from the heat. Carefully mash the potatoes directly in the pot using a potato masher, or use an immersion blender to blend the soup to your desired consistency. For a super creamy soup, you can blend it until smooth; for a chunkier soup, leave some potato pieces intact.

6. 66

   Stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Return the pot to low heat and warm through gently, but do not boil.

7. 77

   Ladle the creamy potato soup into bowls. Garnish each serving with the crispy bacon bits and a sprinkle of fresh chopped parsley. Serve hot and enjoy!