Creamy Potato and Bacon Soup

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Using a potato masher or an immersion blender, partially mash the potatoes in the pot to your desired consistency.

Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.

Serve hot, garnished with the crispy bacon and chopped chives if desired.

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika to mimic the smoky flavor of bacon. For a richer taste, try adding a cup of shredded cheddar cheese when you stir in the cream. If you prefer a thicker soup, mix a tablespoon of flour with the bacon drippings before adding the onions to create a roux.