- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh chives, for garnish (optional)
Equipment Needed
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Potato masher (optional, for a smoother texture)
Step-by-Step Instructions
To start, I heat my large pot over medium heat and toss in the chopped bacon. The sizzle is music to my ears. I let it cook for about 5 to 7 minutes until it’s perfectly crispy, stirring it occasionally to ensure that every piece gets that golden-brown color. I recall the first time I didn’t let it get crispy enough; the soup didn’t have that rich flavor that I absolutely adore. So, believe me when I say you really want those crispy bits!
Once the bacon is done, I transfer it to a plate lined with paper towels, leaving about a tablespoon of the bacon fat in the pot. I add the diced onions to the pot and sauté them until they’re soft and translucent, usually about 5 minutes. The sweet scent of onions mingling with bacon fat puts a smile on my face. Next, I toss in the minced garlic and dried thyme, cooking it just until fragrant—around a minute. I’ve learned that adding garlic too soon can lead to bitterness; waiting for the onions is key.
Now it’s time to introduce the star of the show: the potatoes. I add them to the pot, giving everything a good stir to combine those flavors. Then, I pour in the chicken broth, letting it all come to a gentle boil. I reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender. During this time, my kitchen is filled with an irresistible, hearty aroma. I can’t help but sneak a taste—it’s essential to check seasoning! (See the next page below to continue…)