Choose Yukon Gold or Russet Potatoes: Yukon Golds give a naturally buttery, creamy texture, while Russets break down nicely to naturally thicken the broth.
Mash for Extra Creaminess: Use a potato masher right in the pot to crush about half of the cooked potato cubes. This leaves delicious tender chunks while creating a thick, restaurant-quality soup consistency!
Cook Veggies in Bacon Grease: Fry your bacon in the pot first, then saute the onions and garlic directly in the leftover bacon drippings for maximum flavor. 🥓
