Step 1: Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving a bit of bacon grease in the pot.

Step 2: Sauté the Vegetables

Add the diced onion to the pot with the bacon grease and sauté until softened, about 3-4 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Step 3: Cook the Potatoes

Add the diced potatoes to the pot, stirring to combine with the onions and garlic.

Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Make it Creamy

Use a potato masher to mash a few of the potatoes directly in the soup, creating a thicker consistency, or use an immersion blender for a smoother texture.

Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.

Step 5: Add Bacon and Serve

Stir in the crispy bacon and remove the soup from the heat.

Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of shredded cheddar cheese (if desired).

Garnish with fresh parsley.

Tips:

For extra flavor, you can also add chives or green onions on top.

To make this recipe lighter, use half-and-half instead of heavy cream and reduce the amount of bacon.

For a heartier version, add corn kernels or vegetables like carrots.

This Potato and Bacon Soup with Bacon and Sour Cream is sure to become a favorite—creamy, savory, and full of rich flavors! Enjoy!