Potato and Bacon Soup
Potato and Bacon Soup is the ultimate comfort food, perfect for cozy nights or chilly days. Creamy, hearty, and packed with flavor, this soup combines tender russet potatoes, crispy bacon, and aromatic vegetables, all simmered in a savory broth.
With a touch of thyme and a splash of cream, it’s a satisfying meal that will warm you from the inside out.
Top it with more crispy bacon, a sprinkle of sharp cheddar, and fresh green onions for the perfect finishing touch! Whether served as a main course or a side, this soup is sure to please everyone at the table.
Why You’ll Love This Recipe:
People will love this Potato and Bacon Soup because it’s the perfect balance of rich, creamy texture and bold flavors.
The combination of tender, buttery potatoes and crispy bacon creates a satisfying bite in every spoonful.
The savory broth adds depth, while the heavy cream makes it wonderfully creamy and comforting.
It’s a crowd-pleaser that’s easy to make and can be customized with extra toppings like sharp cheddar and fresh green onions.
Whether you’re craving a hearty meal for a cold day or a comforting dish to share with family, this soup delivers warmth, flavor, and pure indulgence in every bowl!
Key Ingredients:
Russet potatoes: The creamy base of the soup, providing a hearty and comforting texture.
Bacon: Adds a crispy, smoky flavor that elevates the entire dish.
Onion and garlic: Infuse the soup with aromatic depth and savory richness.
Chicken or vegetable broth: Serves as the flavorful liquid that ties all the ingredients together.
Heavy cream: Gives the soup its rich, creamy texture, making each spoonful indulgent.
Dried thyme: A subtle herb that enhances the savory flavors of the soup.
Salt and pepper: Essential seasonings to balance and enhance all the flavors.
Potato and Bacon Soup
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, heat the chopped bacon over medium heat until it becomes crispy and golden brown. Once done, remove the bacon and set it aside, keeping 2 tablespoons of the rendered bacon fat in the pot for flavor.
Sauté the Onions and Garlic: Add the diced onion to the pot with the reserved bacon fat. Cook for 5 minutes, or until the onions soften. Then add the minced garlic and cook for another minute, allowing it to become fragrant.
Add Potatoes and Broth: Stir in the diced potatoes, chicken or vegetable broth, and dried thyme (if using). Bring the soup to a boil over high heat. Once boiling, lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Blend the Soup: Use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, you can blend only half of the soup or mash some of the potatoes with a potato masher.
Finish with Cream: Stir in the heavy cream and adjust the seasoning with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to ensure it’s heated through.
Serve: Ladle the soup into bowls and garnish with the crispy bacon, fresh green onions or chives, and a sprinkle of shredded cheddar cheese (if using). Enjoy warm!
Notes:
Texture Variations:
If you prefer a chunkier soup, blend only half of the soup or mash the potatoes with a potato masher instead of blending entirely.
For a smooth and creamy texture, use an immersion blender or regular blender to purée the soup completely.
Substitute for Heavy Cream:
For a lighter version, you can substitute heavy cream with milk or a half-and-half mixture. Keep in mind that the soup may be slightly less rich but still delicious.
Broth Choices:
You can use vegetable broth if you’re making a vegetarian version, or opt for chicken broth for a heartier flavor. Both work well in this recipe.
Bacon Variations:
If you want to make the soup even richer, you can reserve some bacon drippings after cooking the bacon and use them to sauté the onions for extra flavor.
You can substitute crispy bacon with turkey bacon or vegetarian bacon if you prefer a lower-fat or meat-free option.
Add-Ins:
Feel free to customize the soup with other ingredients, like cheddar cheese for extra richness or a sprinkle of chopped chives for a burst of freshness.
Carrots or celery can also be added to the sautéed vegetables for added texture and flavor.
Storage:
This soup stores well in the fridge for up to 3 days. Simply reheat gently on the stove, adding a splash of extra broth or cream to loosen the texture if needed.
The soup can also be frozen for up to 3 months. When reheating from frozen, it’s best to thaw it overnight in the fridge before reheating.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 330 kcal | Protein: 6g | Carbohydrates: 30g | Fiber: 4g | Sugar: 3g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 850mg | Potassium: 950mg
Frequently Asked Questions:
Can I make this Potato and Bacon Soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the bacon with plant-based bacon or simply omitting it.
For added flavor, try adding a bit of smoked paprika or a dash of liquid smoke to mimic the smoky taste from the bacon.
You can also use vegetable broth instead of chicken broth.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day after the flavors have had time to meld.
After cooking, allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
You can also freeze the soup for up to 2-3 months.
Just be sure to let it cool before freezing, and reheat gently on the stovetop when ready to serve.
Can I use other types of potatoes for this recipe?
While russet potatoes are the best choice for this soup because they become creamy when cooked, you can substitute them with other types like Yukon Gold potatoes.
They will give the soup a slightly different texture but will still work well.
Avoid using waxy potatoes like red potatoes, as they don’t break down as well and may result in a less creamy soup.
How can I make this soup thicker?
If you want a thicker soup, there are a few options:
Use a potato masher: After simmering the potatoes, mash some or all of the potatoes in the pot to thicken the broth.
Add more cream or half-and-half: This will make the soup richer and creamier.
Use an immersion blender: Blend some or all of the soup until smooth for a thicker texture.
Can I use a different type of broth?
Yes, you can use either chicken or vegetable broth, depending on your preference or dietary needs.
If you’re looking for a richer flavor, opt for a low-sodium chicken broth.
If you prefer a lighter or vegetarian option, vegetable broth will work just as well, and it still complements the potatoes and bacon nicely.
Do I have to peel the potatoes before making the soup?
It’s up to you! Peeling the potatoes is optional.
The skin of russet potatoes is perfectly fine to leave on and can add texture and nutrients to the soup.
However, if you prefer a smoother texture or don’t like the skin, you can peel the potatoes before dicing them.
How can I make the soup creamy without using heavy cream?
You can replace the heavy cream with a lighter alternative like milk, half-and-half, or even unsweetened almond milk.
For a richer texture without cream, you can also add some mashed potatoes or use a potato masher to break up some of the potatoes in the soup, which will naturally thicken and creamify the broth.
Can I use pre-cooked bacon in this soup?
Yes, you can use pre-cooked bacon, but you’ll miss out on the flavor that comes from cooking the bacon directly in the pot.
If you’re using pre-cooked bacon, simply crumble it into the soup at the end to warm it through and impart a bit of bacon flavor.
But for maximum flavor, we recommend cooking the bacon in the pot at the beginning.
How do I make sure the soup is not too salty?
To control the saltiness, you can use low-sodium broth or a no-salt-added version.
Also, be mindful when adding salt at the end of cooking; it’s best to taste the soup first and add salt gradually.
Bacon can already add some saltiness, so you may not need as much additional salt.
Can I add other vegetables to this soup?
Absolutely! You can easily add other vegetables such as carrots, celery, or leeks for added flavor and texture.
Just chop them finely and sauté them along with the onion and garlic.
Be sure to adjust the cooking time so that the vegetables become tender but don’t overcook.