Potato Soup with Bacon & Truffle Oil
Truffle oil and bacon kick this loaded potato soup up a BIG notch!
Foto: Gimme Some Oven — Ali
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
Steps
-
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.
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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.
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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!)
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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.
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| bacon | 10 slices | - | - |
| Russet potatoes | 4 pounds | - | - |
| white onion | 1 large | - | - |
| garlic | 5 cloves | - | - |
| chicken broth | 5 cups | - | - |
| heavy cream or half and half | 1 cup | $2.19/kg | $0.52 |
| grated sharp cheddar cheese | 1 cup | $1.88/170g | $2.61 |
| -4 Tbsp. truffle oil | 3 | - | - |
| salt and pepper | - | - | - |
| optional toppings | - | - | - |
*Estimated market prices, may vary by region
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