Potato Bisque Recipe

Peel and dice the potatoes into small cubes to ensure even cooking.

Chop the onion and mince the garlic.

Slice the bacon into small pieces.

Chop the chives and set aside for garnish.

Cook the Bacon

In a large pot over medium heat, add the sliced bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Sauté Vegetables

In the same pot with the bacon fat, add the chopped onion and garlic. Sauté for about 5 minutes until the onion becomes translucent.

Add Potatoes and Broth

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Add Cream and Cheese

Stir in the heavy cream, smoked cheddar cheese, salt, and black pepper. Cook for an additional 5 minutes over low heat until the cheese is melted and the soup is heated through.

Garnish and Serve

Ladle the bisque into bowls and top with crispy bacon and chopped chives. Serve hot.