This Potato and Bacon Soup is creamy, savory, and full of hearty flavors. It’s the perfect comfort food, especially for chilly days. With a rich broth, tender potatoes, crispy bacon, and a splash of cream, every spoonful is satisfying and delicious!
Why You’ll Love This Potato and Bacon Soup :
This soup combines classic flavors of potatoes, bacon, and onions in a creamy base. It’s simple to make and packed with cozy, savory goodness. The recipe also allows you to control the texture—you can make it smooth, chunky, or somewhere in between.
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“This Potato and Bacon Soup is comfort in a bowl with creamy potatoes, crispy bacon, and a hint of garlic!”
Ingredients You’ll Need for Potato and Bacon Soup :
- 4 large russet potatoes, peeled and diced: These potatoes provide a creamy texture when cooked and blended.
- 6 slices of bacon, chopped: Adds a smoky flavor and crispy texture.
- 1 medium onion, diced: Adds sweetness and depth of flavor.
- 3 cloves garlic, minced: Adds an aromatic touch.
- 4 cups chicken or vegetable broth: Forms the base of the soup.
- 1 cup heavy cream (or milk for a lighter option): Adds creaminess to the soup.
- 1 tsp dried thyme (optional): Adds a subtle earthy flavor.
- Salt and pepper to taste: For seasoning.
- Chopped green onions or chives, for garnish: Adds freshness and a pop of color.
- Shredded cheddar cheese (optional): Melts into the soup for extra creaminess.
Step-by-Step Guide to Making Potato and Bacon Soup :
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside on a paper towel to drain, leaving about 2 tablespoons of bacon drippings in the pot. The bacon fat will add flavor to the soup.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This will add a sweet and savory base to the soup.
Step 3: Add Potatoes and Broth
Add the diced potatoes, chicken or vegetable broth, and dried thyme (if using) to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
“Simmering the potatoes in the broth makes them soft and flavorful, perfect for blending into a creamy soup.”
Step 4: Blend the Soup
Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half or a portion of the soup. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Step 5: Stir in the Cream
Stir in the heavy cream and season with salt and pepper to taste. Let the soup heat through for another 5 minutes, allowing the flavors to meld and the soup to become creamy.
Step 6: Serve and Garnish
Ladle the soup into bowls and top each serving with crispy bacon, chopped green onions or chives, and shredded cheddar cheese if desired.
Serving and Storage :
To Serve
This Potato and Bacon Soup pairs wonderfully with crusty bread for dipping or a side salad for a balanced meal. For an extra kick, add a dash of hot sauce or some freshly cracked black pepper.
To Store
Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
“This soup reheats beautifully, so it’s perfect for leftovers or meal prep!”
Notes, Substitutions, and Variations :
- Make It Lighter: Use milk instead of heavy cream for a lighter soup, though it will be less creamy.
- Make It Vegetarian: Skip the bacon and use vegetable broth for a vegetarian version. Add smoked paprika for a hint of smoky flavor.
- Add More Vegetables: Add chopped carrots or celery for extra flavor and texture.
Frequently Asked Questions :
Q: Can I use other types of potatoes?
A: Yes! Yukon Gold potatoes work well and add a buttery flavor, while red potatoes hold their shape if you prefer a chunkier texture.
Q: Can I freeze this soup?
A: This soup can be frozen, but keep in mind that dairy-based soups may change texture. If you plan to freeze it, consider adding the cream after reheating.
Q: Can I make this soup in a slow cooker?
A: Yes, simply sauté the bacon, onion, and garlic on the stovetop, then transfer to the slow cooker with the potatoes and broth. Cook on low for 6-8 hours, blend, then add cream.
Serving Suggestions for Potato and Bacon Soup :
This Potato and Bacon Soup pairs well with:
- Crusty Bread: Perfect for dunking into the creamy soup.
- Side Salad: Adds a fresh balance to the rich flavors.
- Cheese Toast: A melted cheese toast on the side adds extra indulgence.
“Serve this soup with crusty bread or cheese toast for a comforting, complete meal.”
Why You’ll Love Making Potato and Bacon Soup :
This recipe is simple, comforting, and easy to customize. The blend of creamy potatoes, crispy bacon, and rich broth makes it a versatile favorite. Plus, it’s perfect for reheating, so you can enjoy it for lunch or dinner throughout the week.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Yield: 4-6
Potato and Bacon Soup
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Enjoy this hearty Potato and Bacon Soup for a cozy, satisfying meal that’s perfect for any day of the week!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter option)
- 1 tsp dried thyme (optional)
- Salt and pepper to taste
- Chopped green onions or chives, for garnish
- Shredded cheddar cheese (optional)
Instructions
Cook the Bacon: In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving 2 tablespoons of drippings in the pot.Sauté Vegetables: Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.Add Potatoes and Broth: Add potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.Blend the Soup: Use an immersion blender to blend until smooth, or blend half the soup for a chunkier texture.Stir in Cream: Stir in heavy cream and season with salt and pepper to taste. Heat through for 5 minutes.Serve: Ladle into bowls and top with bacon, green onions, and cheddar cheese.
