Easy Potato Bacon Soup With Corn Less Than 30 Minutes Stir the cream (or half and half) into the slurry, then pour it into the pot. simmer for 2 to 3 minutes or until the soup thickens. reduce heat to low and gradually stir the shredded cheese by the handful (do not boil) into the soup. season to taste with salt and black pepper. stir in half the bacon. Bring to boil: cover the pot and bring to a boil over medium high heat (it will take about 10 minutes to reach a boil). let simmer until tender: once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
Creamy Potato Soup With Bacon Simple Joy Cook, stirring constantly, 1 to 2 minutes. whisk in heavy cream, tarragon, and cilantro. bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. add cream mixture to the potato mixture; stir to combine. transfer about 1 2 of the soup to a blender and purée. Stir in chicken broth, potatoes, and thyme. bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. stir in cream and simmer for 5 minutes longer. combine cornstarch and 1 tablespoon of water to create a slurry. whisk into the simmering soup and simmer 1 minute. Once all your cheese is melted, stir the cheese sauce into the soup. add pepper. taste the soup and add salt if needed. add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together. ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Instructions. place sliced potatoes into a stockpot and completely cover with 1″ of water. season with ½ tsp salt and cook 8 10 minutes or until potatoes pierce easily with a knife then drain. meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 tbsp bacon grease in the pot.
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