Potato Soup with Bacon is a warm, hearty dish that’s perfect for cozy nights in. This creamy, rich soup is made with simple ingredients like Russet potatoes, crispy bacon, and tender vegetables, all simmered in a flavorful broth. The bacon adds a savory, smoky depth that balances the creamy texture of the potatoes. It’s a comforting, crowd-pleasing recipe that’s easy to make and always hits the spot.
Ingredients
- 6 strips thick-cut bacon, cut into small pieces
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1/4 cup flour
- 2 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 2 pounds Russet potatoes, peeled and diced
- Seasoning salt and pepper, or Tony’s Seasoning to taste
Instructions
- Cook the Bacon:
In a Dutch oven or large soup pot, cook the bacon over medium-high heat until crispy, about 10 minutes. Remove the crispy bacon pieces and place them on a paper towel-lined plate. Leave the bacon fat in the pot for added flavor. - Sauté the Vegetables:
Add the finely chopped onion, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant. - Make the Roux:
Stir in the flour, garlic, and Italian seasoning, and cook for about 1 minute, stirring constantly. This will help thicken the soup and add flavor. - Add the Broth and Potatoes:
Pour in the chicken broth and stir well, ensuring the flour dissolves completely and any browned bits from the bacon are scraped up from the bottom of the pot. Add the cream, diced potatoes, and most of the bacon (reserving a little for garnish). - Simmer the Soup:
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a rapid simmer. Cook with the lid slightly ajar for 20-25 minutes, until the potatoes are tender and beginning to fall apart. Stir occasionally as the soup thickens. - Season and Serve:
Season the soup with seasoning salt and pepper to taste. Ladle the soup into bowls and garnish with the remaining crispy bacon. Serve hot and enjoy!
Cooking Tips
- Choosing Potatoes: Russet potatoes work best for this soup due to their starchy texture, which helps thicken the broth. If you prefer a chunkier soup, try Yukon Gold potatoes for a slightly waxier texture.
- Creamy Texture: For an even creamier soup, you can blend part of the cooked soup using an immersion blender, or mash some of the potatoes with a spoon.
- Make it Ahead: Potato soup tastes even better the next day as the flavors have more time to meld together. Store leftovers in the fridge and reheat when ready.
Nutritional Benefits
- Potatoes: A great source of potassium and vitamin C, providing essential nutrients to support overall health.
- Bacon: Adds protein and healthy fats, though it should be consumed in moderation due to its high sodium content.
- Vegetables: Carrots, celery, and onions contribute vitamins and fiber, making this soup a balanced meal.
- Cream: Adds richness and a source of calcium, but can be substituted with a lighter cream or milk to reduce fat content if desired.
Why You’ll Love This Recipe
This Potato Soup with Bacon is a comforting and filling meal that’s perfect for any season. The combination of creamy potatoes, crispy bacon, and tender vegetables makes it rich and satisfying. It’s quick to prepare and easily customizable to suit your taste preferences. Whether you’re serving it as a cozy weeknight dinner or impressing guests at a gathering, this recipe is sure to be a hit.
Dietary Information
- Gluten: This recipe contains flour, but you can easily substitute gluten-free flour to make the soup gluten-free.
- Dairy: The heavy cream adds richness, but for a dairy-free option, use coconut milk or a dairy-free cream substitute.
- Pork: For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Why This Recipe Works
The combination of crispy bacon and creamy potatoes creates a delicious balance of flavors and textures. Cooking the vegetables in bacon fat enhances their taste, while the addition of flour thickens the soup to a satisfying consistency. The slow simmer allows the potatoes to break down and thicken the soup naturally, while the cream adds a luxurious, velvety finish. This recipe is not only easy to prepare, but it’s also incredibly comforting and flavorful.
Conclusion
Potato Soup with Bacon is a classic, heartwarming dish that’s perfect for any occasion. Whether you’re looking for a comforting meal on a cold day or an easy, crowd-pleasing dish, this soup is sure to satisfy. The smoky bacon flavor combined with creamy potatoes makes every spoonful rich and flavorful. Give this recipe a try, and you’ll have a go-to soup that everyone will love!
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Potato Soup with Bacon
- Total Time: 55mins
Description
Potato Soup with Bacon is a warm, hearty dish that’s perfect for cozy nights in. This creamy, rich soup is made with simple ingredients like Russet potatoes, crispy bacon, and tender vegetables, all simmered in a flavorful broth. The bacon adds a savory, smoky depth that balances the creamy texture of the potatoes. It’s a comforting, crowd-pleasing recipe that’s easy to make and always hits the spot.
Ingredients
- 6 strips thick-cut bacon, cut into small pieces
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1/4 cup flour
- 2 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 2 pounds Russet potatoes, peeled and diced
- Seasoning salt and pepper, or Tony’s Seasoning to taste
Instructions
- Cook the Bacon:
In a Dutch oven or large soup pot, cook the bacon over medium-high heat until crispy, about 10 minutes. Remove the crispy bacon pieces and place them on a paper towel-lined plate. Leave the bacon fat in the pot for added flavor. - Sauté the Vegetables:
Add the finely chopped onion, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant. - Make the Roux:
Stir in the flour, garlic, and Italian seasoning, and cook for about 1 minute, stirring constantly. This will help thicken the soup and add flavor. - Add the Broth and Potatoes:
Pour in the chicken broth and stir well, ensuring the flour dissolves completely and any browned bits from the bacon are scraped up from the bottom of the pot. Add the cream, diced potatoes, and most of the bacon (reserving a little for garnish). - Simmer the Soup:
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a rapid simmer. Cook with the lid slightly ajar for 20-25 minutes, until the potatoes are tender and beginning to fall apart. Stir occasionally as the soup thickens. - Season and Serve:
Season the soup with seasoning salt and pepper to taste. Ladle the soup into bowls and garnish with the remaining crispy bacon. Serve hot and enjoy!
- Prep Time: 15mins
- Cook Time: 40mins