Ingredients:

  • 4 slices thick-cut bacon, diced (US: about 4 oz, Metric: 115g)
  • 1 medium yellow onion, chopped (US: about 1 cup, Metric: 150g)
  • 2 cloves garlic, minced (US: about 2 tsp, Metric: 6g)
  • 2 tablespoons unsalted butter (US: 2 tbsp, Metric: 30g)
  • 2 pounds russet potatoes, peeled and cubed (US: about 4 cups, Metric: 900g)
  • 4 cups chicken broth (or vegetable broth for a vegetarian version) (US: 32 fl oz, Metric: 950ml)
  • 1 cup heavy cream (US: 8 fl oz, Metric: 240ml)
  • 1 teaspoon salt (US: 1 tsp, Metric: 6g)
  • ½ teaspoon black pepper (US: ½ tsp, Metric: 3g)
  • Pinch of nutmeg (freshly grated is best!) (US: Pinch, Metric: 0.5g)
  • Chopped fresh chives (optional)
  • Sour cream or crème fraîche (optional)

Instructions:

  1. Cook diced bacon in the large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Melt butter in the pot with the bacon fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Don't let it brown!
  3. Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are very tender.
  4. Carefully use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly, then blend in batches.
  5. Stir in heavy cream, salt, pepper, and nutmeg. Heat gently (do not boil!).
  6. Ladle soup into bowls and garnish with crispy bacon, chopped chives, and a dollop of sour cream or crème fraîche, if desired.