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5 from 1 vote

Potato Soup with Bacon & Truffle Oil

Truffle oil and bacon kick this loaded potato soup up a BIG notch!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: bacon, comfort food, creamy soup, potato soup, truffle oil
Servings: 4 -6 servings

Ingredients

  • 10 slices bacon chopped into 1/2-inch pieces
  • 4 pounds Russet potatoes washed and roughly cut into 1/2-inch cubes
  • 1 large white onion diced
  • 5 cloves garlic minced
  • 5 cups chicken broth
  • 1 cup heavy cream or half and half
  • 1 cup grated sharp cheddar cheese
  • 3-4 Tbsp. truffle oil
  • salt and pepper
  • optional toppings: additional shredded cheddar sliced green onions, sour cream

Instructions

  • Fry bacon in a large stockpot or dutch oven over medium-high heat until crispy. Remove bacon with a slotted spoon, and then measure out the remaining grease and return 2 tablespoons of grease to the pot.
  • Add the onion and saute for 5 minutes or until cooked and translucent. Add the garlic and cook for an additional 1-2 minutes or until fragrant. Then add the chicken broth.
  • Bring the soup to a boil, then reduce heat to medium-low, cover and simmer for 20-30 minutes or until the potatoes are tender. Remove the lid, and use a potato masher to mash the soup until your desired level of smoothness. (It’s ok if some lumps remain!)
  • Add in the heavy cream, cheddar, truffle oil, cooked bacon pieces, and stir to combine. Season with salt and pepper. Then serve warm, generously garnished with (optional) toppings.