A comforting and flavorful soup combining crispy bacon, tender potatoes, and aromatic herbs, perfect for a cozy meal.
Cook the smoked bacon in a large stockpot over medium heat until crispy.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot for added flavor.
Add the chopped yellow onion to the pot and sauté until tender.
Stir frequently to prevent the onions from burning and ensure even cooking.
Add the thyme sprigs, rosemary sprigs, and bay leaf to the pot.
Lightly crush the herbs before adding to release their essential oils.
Stir in the diced Yukon Gold potatoes and minced garlic, mixing well.
Cut the potatoes into uniform pieces to ensure even cooking.
Pour in the water and bring the mixture to a boil.
You can substitute water with chicken or vegetable stock for a richer flavor.
Reduce the heat and let the soup simmer until the potatoes are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Stir in the heavy cream and Dijon mustard, blending well.
Taste and adjust the seasoning with salt and pepper at this stage.
Remove the bay leaf and purée half of the soup in a blender until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Combine the puréed soup with the remaining soup in the pot, mixing thoroughly.
This step creates a creamy texture while retaining some chunky bits for contrast.
Serve the soup in bowls and garnish with chopped scallions.
Add a sprinkle of freshly ground black pepper or a drizzle of olive oil for extra flavor.
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