Roasted Garlic Bacon Potato Chowder

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If you are looking for a delicious hearty soup to warm you up on a cold day you’ll love this roasted garlic bacon potato chowder! All the hardiness of potato chowder with the delicious flavor of roasted garlic and bacon!

I have heard so many people say lately that even though February is the shortest month of the year it seems like the longest!!

This is the point each winter where we feel like it will go on forever and we’ll never feel warm again! (At leas here in Ohio!)

Rather than let the cold get me down I do try to just embrace it. I don’t mind staying at home when the weather is super cold or snowy. I feel like it is the human equivalent of hibernation. It is nice to have the excuse to slow down and just rest a bit while we wait for the spring.

It is also an excellent excuse for making some delicious soup! Our family loves soup, it is on the menu at least once a week all winter. We have our favorites that I make time and time again, but I also love trying new recipes when one catches my eye!

We love potato soup so when I found a variation using roasted garlic I knew it would be a winner! And of course my boys love bacon so this potato chowder is a hit in our house!

Here’s what you’ll need for your Roasted Garlic Bacon Potato Chowder-

6 heads of garlic

2 tablespoons olive oil

5 pounds of russet potatoes (8-10 medium potatoes)

1 pound bacon

32 oz chicken stock

1 cup heavy cream

2 bay leaves

Salt and pepper, to taste

Fresh chives (optional)

The first thing you’ll need to do is get your garlic roasting. Preheat your oven to 400 and place your garlic in a glass baking pan, drizzle them with olive oil and pop them in the oven for about 20 minutes.

While your garlic is roasting you want to cook your bacon until it is nice and crispy and then crumble it into small pieces. A great way to cook all of your bacon at once is to pop it in the oven! Here is a great how-to if you want to try it!

Now peel your potatoes and chop them in bite size pieces.

In a large pot bring your chicken stock, potatoes and bay leaves to a boil, cover and simmer for about 20 minutes.

After your soup has simmered you are ready to add your garlic, just chop the tops off of the heads and the roasted garlic should be easy to squeeze out into your soup.

Remove the bay leaves. Mix in your garlic and bacon pieces (reserve some for garnish) mix well and then stir in your cream.

Add salt and pepper to taste and allow to simmer another 5 minutes.

Now you’re ready to eat! Garnish your soup with bacon and chopped chives if desired. Pair this with some delicious bread and you have the perfect dinner for a cold winter day!

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