Creamy Potato Soup with Bacon and Thyme

Thick and creamy, this potato soup recipe is warming and delicious. Perfect for the winter months.

It's naturally gluten-free, as the potatoes provide the thickness. Some are left whole and some are blended.

Peel and dice the potatoes into small cubes and finely dice the onion. Set these aside.

Chop the bacon strips into small pieces. Cook the bacon bits until they are browned and crispy. Remove the bacon pieces but keep the grease in the pot.

Add in the onion and cook until it is translucent and beginning to caramelize. Add in the minced garlic and fry for a further minute until fragrant.

Add in the diced potatoes and fresh thyme and sautee for 30 seconds.

Pour in vegetable or chicken stock and milk. Bring the soup to a simmer and simmer until the potatoes are tender.

Use a blender to blend up half the soup, so it's creamy but there are still potato pieces.

Serve hot, with the reserved bacon pieces and a little extra thyme and black pepper.

See the link for the full recipe!