Finally, once the potatoes have softened, I take my potato masher and gently mash some of the potatoes against the side of the pot. This gives the soup a nice creamy texture while still leaving some chunks for heartiness. After that, I stir in the heavy cream and let it heat through. Just before serving, I add the crispy bacon back in, saving some for garnish. This little detail makes a wonderful presentation that I love to show off to my family and friends!
Pro Tips for Best Results
One thing I learned the hard way is to always select the right type of potatoes. I’ve tested this soup with both Russets and Yukon Golds, and I can confidently say Yukon Golds provide a creamier consistency that works wonders. They hold their shape while cooking, which means you get the best of both worlds—smooth and chunky textures.
Don’t skip the bacon grease—there’s a reason I insist on leaving a tablespoon in the pot! It helps to build a rich foundation of flavor. Trust me, using oil or butter just doesn’t compare, and you’ll lose that delightful savoriness that makes this soup so special.
Lastly, a splash of white wine in the broth during cooking can elevate the dish. I’ve experimented with this, and it adds an amazing depth. A good rule of thumb is to use a wine you’d happily drink; don’t reach for the cooking wine—it tends to be overly salty.
Common Mistakes to Avoid
I made a big mistake my first time by not properly prepping the potatoes ahead of time. The peeling and dicing took longer than I anticipated, and by the time I got everything into the pot, the bacon was soggy from waiting. So, before you start cooking, get everything diced and measured out to make your life easier.(See the next page below to continue…)