Place the diced potatoes in a large pot and cover with plenty of water.
Bring the water to a boil and cook the potatoes until tender, about 10–15 minutes.
Once the potatoes are tender, add the milk, chicken bouillon cube, chopped onion, dried parsley, garlic powder, dried basil, salt, pepper, and Tabasco sauce. Stir well. Slowly whisk in the flour to prevent lumps from forming. Reduce the heat, cover the pot, and simmer the soup for another 10 minutes. Stir occasionally to allow the flavors to meld and the soup to thicken. Stir in the shredded cheddar cheese until melted and well blended. Meanwhile, cook the turkey bacon in a skillet until crispy. Let it cool and cut it into small pieces. Ladle the soup into bowls. Top each bowl with additional shredded cheddar cheese and crumbled turkey bacon
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4–6
Nutritional information (per serving): Approx. 300 calories, 15 g fat, 40 g carbohydrates, 10 g protein
Serving suggestions: Potato and bacon soup tastes especially good warm on cold days. Serve it with crusty bread or a salad. It's also a great choice for parties and gatherings, where your guests will enjoy its rich flavor and creamy texture. For even more flavor, you can offer grated cheddar and crumbled turkey bacon as a topping.
Frequently Asked Questions:
1. Can I replace the milk with a dairy-free alternative?
Yes, you can use almond milk, oat milk, or other plant-based milk alternatives if you prefer a dairy-free option.
2. How long will the soup keep?
The potato and bacon soup can be stored in the refrigerator for up to 3 days. Be sure to store it in an airtight container.
3. Can I add other vegetables to the soup?
Yes, you can add vegetables such as carrots, celery, or even spinach to improve the taste and nutritional value.
