Picture this: a chilly evening, the wind howling outside, and you’re inside wrapped in a cozy blanket, craving something that’s not just warm but truly indulgent. That’s where this creamy potato soup with bacon and a drizzle of truffle oil comes in—it’s like a hug in a bowl, rich and comforting yet with an unexpected twist. I stumbled upon this recipe during a random late-night scroll, and let me tell you, it was like finding a hidden gem among the noise—simple ingredients, yet utterly decadent.
Steps
- In a large stockpot or dutch oven, cook chopped bacon over medium-high heat until crispy. Use a slotted spoon to remove the bacon and set it aside, keeping 2 tablespoons of the bacon grease in the pot.
- Add diced onion to the pot and sauté for about 5 minutes or until it becomes translucent. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant, then pour in the chicken broth.
- Bring the mixture to a boil, then lower the heat to medium-low and cover the pot. Let it simmer for 20-30 minutes until the potatoes are tender, then mash the soup to your preferred consistency, leaving some lumps if desired.
- Stir in heavy cream, grated cheddar cheese, truffle oil, and the previously cooked bacon. Season the soup with salt and pepper to taste.
- Serve the soup warm, and if desired, garnish with additional shredded cheddar, sliced green onions, and sour cream.
Ingredients
- 10 slices of bacon, chopped into 1/2-inch pieces
- 4 pounds of Russet potatoes, washed and cut into 1/2-inch cubes
- 1 large white onion, diced
- 5 cloves of garlic, minced
- 5 cups of chicken broth
- 1 cup of heavy cream or half-and-half
- 1 cup of grated sharp cheddar cheese
- 3-4 tablespoons of truffle oil
- salt and pepper
- Optional toppings: additional shredded cheddar cheese, sliced green onions, sour cream
FAQ
- What type of potatoes should I use for this soup?
- The recipe calls for Russet potatoes, which are ideal due to their starchy nature, providing a creamy texture when mashed.
- Can I substitute the truffle oil with something else?
- While truffle oil adds a unique flavor, you can omit it or replace it with a hint of flavored olive oil if needed. However, the distinct taste of truffle oil is what elevates this soup.
- How can I make the soup thicker?
- If you prefer a thicker consistency, you can mash more of the potatoes or add a bit of cornstarch mixed with water to the soup while it simmers.
- Is it possible to make this soup vegetarian?
- Yes, you can make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.
- What are some recommended toppings for this soup?
- Additional shredded cheddar, sliced green onions, and a dollop of sour cream make excellent toppings for adding extra flavor and texture.
Tips
- For a budget-friendly truffle oil option, consider purchasing a reasonably priced bottle from discount stores like TJ Maxx, which can add a luxurious touch to your dishes without breaking the bank.
- When frying the bacon, use a slotted spoon to remove it from the pot and reserve a couple of tablespoons of the bacon grease for sauteing the onions. This adds an extra layer of flavor to your soup.
- After simmering the soup, mash the potatoes directly in the pot to your preferred consistency. It’s okay to leave some chunks for a heartier texture if you prefer.
- Enhance the presentation and flavor of your soup by garnishing with additional toppings like shredded cheddar, sliced green onions, or a dollop of sour cream.
Equipment
- Le Creuset Dutch Oven – A heavy-duty pot, ideal for frying bacon and simmering the soup.
- Truffle Oil – A specialty ingredient that enhances the flavor of the soup.
- Potato Masher – Useful for mashing the potatoes to your desired smoothness.
