potato and bacon soup

Introduction

When it’s chilly outside or you’re craving a bowl of pure comfort, Potato and Bacon Soup is the answer. It’s rich, creamy, savory, and brimming with classic flavors — crispy bacon, tender potatoes, aromatic onions, and a smooth, velvety broth.

Whether you’re feeding a family, prepping meals for the week, or just warming up on a rainy day, this soup is a guaranteed crowd-pleaser. It’s easy to make, budget-friendly, and can be dressed up with cheese, sour cream, or fresh herbs.

 Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: 45–50 minutes

• Servings: 6

• Difficulty: Easy

• Dish Type: Soup

• Best For: Dinner, lunch, meal prep, cozy nights

 Ingredients

 Base Ingredients:

• 6 slices bacon, chopped

• 1 tablespoon butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 4 cups chicken broth or stock

• 3 cups peeled and diced potatoes (Russet or Yukon Gold work best)

• 1 cup milk

• 1 cup heavy cream (or half-and-half for a lighter option)

• Salt and black pepper, to taste

Optional Add-ins:

• 1 cup shredded cheddar cheese (for cheesy version)

• 2 green onions, sliced (for garnish)

• 2 tablespoons sour cream (for richness)

• 1 teaspoon smoked paprika or thyme (for added depth)

 Equipment Needed

• Large soup pot or Dutch oven

• Wooden spoon

• Ladle

• Knife and cutting board

• Potato masher (optional)

 Instructions

 Step 1: Cook the Bacon

1. In a large soup pot, cook the chopped bacon over medium heat until crisp (about 6–8 minutes).

2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

3. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.

Tip: Save the crispy bacon for topping or stir it back into the soup at the end for texture.

 Step 2: Sauté Onion & Garlic

1. Add butter to the bacon fat in the pot.

2. Sauté the onion over medium heat until translucent and soft, about 4–5 minutes.

3. Stir in garlic and cook for another 30 seconds until fragrant.

 Step 3: Make a Roux

1. Sprinkle the flour over the sautéed onions and stir well to coat.

2. Cook for 1–2 minutes to remove the raw flour taste.

3. Slowly whisk in the chicken broth, stirring constantly to avoid lumps.

 Step 4: Add Potatoes & Simmer

1. Stir in the diced potatoes.

2. Bring to a boil, then reduce heat to a simmer.

3. Cook uncovered for 15–20 minutes, or until potatoes are fork-tender.

You can mash some of the potatoes for a thicker texture or leave them chunky for a rustic feel.

 Step 5: Add Milk, Cream & Seasoning

1. Stir in the milk and heavy cream.

2. Simmer gently (do not boil) for another 5 minutes to heat through.

3. Season with salt, pepper, and optional smoked paprika or thyme to taste.

 Step 6: Finish & Serve

1. Stir in half the bacon (or save all of it for garnish).

2. Ladle the soup into bowls and garnish with:

   • Crispy bacon bits

   • Shredded cheese

   • Chopped green onions

   • Sour cream or a drizzle of cream, if desired

Serve hot with warm bread, crusty rolls, or a side salad.

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Can be frozen for up to 2 months, though texture may change slightly due to the dairy.

• Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk if needed.

 Nutritional Information (Per Serving – Approximate)

Values vary based on ingredients and optional additions.

 Variations

 Cheesy Potato Bacon Soup

Stir in 1–1½ cups of shredded cheddar at the end for a cheesy, decadent version.

 Spicy Kick

Add chopped jalapeños, a pinch of cayenne pepper, or hot sauce to spice it up.

 Add Veggies

Include corn, carrots, or broccoli for more texture and nutrients.

 Add Protein

Stir in shredded rotisserie chicken or cooked Italian sausage for a heartier meal.

 Vegetarian Version

Skip the bacon, use vegetable broth, and sauté with olive oil. Add smoked paprika for depth.

 FAQs

Can I make this in a slow cooker?

Yes! Cook the bacon separately and add it before serving. Combine the rest of the ingredients (except cream/milk) in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in cream/milk at the end and heat through.

What kind of potatoes are best?

Yukon Golds or Russet potatoes are best for soup. Yukon holds its shape well; Russets break down more and make the soup creamier.

Can I thicken the soup more?

Yes! You can:

• Mash more of the potatoes.

• Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

• Stir in a handful of instant mashed potatoes!

 Why You’ll Love This Soup

•  Warm, hearty, and filling

•  Packed with bacon flavor

•  Easy to customize

•  Perfect for leftovers and meal prep

•  Freezer-friendly

 Final Thoughts

This Potato and Bacon Soup hits every comfort food note — creamy, savory, a little smoky from the bacon, and endlessly customizable. Whether you enjoy it as a main dish or a cozy starter, it’s a recipe you’ll want to make again and again.