Potato Cream Soup with Bacon

potatobaconsoup Creamy, hearty and flavourful, this Potato Bacon Soup is perfect for lunch or dinner on a cold rainy day.

16 slices bacon, chopped (375 g)
1 onion, diced
2 cloves garlic, minced
4 ribs celery, diced
4 cups chicken broth
4 medium baking potatoes, peeled and diced ½"
¼ tsp. dried thyme
2 cups heavy cream or buttercream
1 Tbsp. cornstarch, optional
sea salt
black pepper, freshly ground
1 pinch ground cayenne

Garnish:
Parmesan cheese
sliced green onions

Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.

Add onion, garlic and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.

Stir in chicken broth, potatoes and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in the cream and simmer for 5 minutes longer.

Optional: Combine cornstarch and 1 Tbsp. of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper and cayenne to taste.

Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Cook's Notes:

For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.
If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavour but reserve some for the top so it stays nice and crispy.