Creamy Potato Soup with Bacon
This creamy potato soup with bacon is the perfect comfort food for chilly days. It combines tender potatoes, savory bacon, and a rich, creamy broth, making it both hearty and satisfying.
The addition of sautéed vegetables and a touch of thyme gives the soup a depth of flavor, while the crispy bacon adds the perfect crunch.
Topped with Parmesan and green onions, this soup is a cozy, flavorful meal that’s sure to please everyone at the table.
Why You’ll Love This Recipe:
People will love this creamy potato soup with bacon because it’s the ultimate comfort food, combining rich, velvety texture with bold flavors.
The crispy bacon adds a satisfying crunch and savory depth, while the creamy base of potatoes and heavy cream makes each spoonful indulgent and filling.
It’s easy to make, full of comforting ingredients, and perfect for chilly nights or when you’re craving something cozy and hearty.
Plus, the extra toppings of Parmesan and green onions take it to the next level, making it a dish everyone will enjoy!
Key Ingredients:
Bacon for a crispy, savory topping
Onion, garlic, and celery for aromatic flavor
Reduced sodium chicken broth for a rich, balanced base
Baking potatoes, diced into ½-inch pieces for a creamy texture
Heavy whipping cream for a luscious, velvety finish
Dried thyme for a subtle herbal note
Cornstarch to thicken the soup
Seasonings like salt, pepper, and cayenne for extra flavor
Parmesan cheese and green onions for garnish (optional, but adds extra richness and freshness)
Creamy Potato Soup with Bacon
Ingredients:
8 slices bacon, chopped
½ onion, chopped
2 cloves garlic, minced
2 ribs celery, chopped
3 cups reduced-sodium chicken broth
16 oz baking potatoes, peeled and cut into ½-inch pieces (about 2 medium potatoes)
¼ tsp dried thyme leaves
1 cup heavy whipping cream
1 tbsp cornstarch
Salt and pepper, to taste
Pinch of cayenne pepper
Shredded Parmesan cheese and sliced green onions for garnish (optional)
Instructions:
Cook the Bacon: Heat a large saucepan over medium heat and fry the chopped bacon until it becomes crispy. Once done, use a slotted spoon to remove the bacon and set it aside on a plate.
Sauté the Vegetables: In the same pan with the bacon fat, sauté the diced onion, garlic, and chopped celery for 3-4 minutes, allowing the onion to soften slightly.
Add Liquids and Potatoes: Pour in the chicken broth, followed by the diced potatoes and thyme. Bring the mixture to a boil, then lower the heat and simmer, covering the pan, for about 10 minutes or until the potatoes are tender.
Stir in Cream: Add the heavy cream to the pot and let it simmer for an additional 5 minutes.
Thicken the Soup: In a separate small bowl, combine the cornstarch with 1 tablespoon of water to create a slurry. Whisk this mixture into the simmering soup and cook for 1 more minute until thickened. Stir in half of the crispy bacon.
Season and Serve: Season the soup with salt, pepper, and a pinch of cayenne. Serve the soup hot, garnished with the remaining bacon, shredded Parmesan, and sliced green onions, if desired.
Notes:
Potato Type: Use baking potatoes (like Russets) for a creamy texture as they break down nicely when cooked.
Bacon: Make sure to cook the bacon until it’s crispy for the best texture and flavor. You can reserve extra bacon for garnish.
Broth Option: If you prefer a richer flavor, you can substitute the reduced sodium chicken broth with regular chicken broth or vegetable broth.
Thickening: The cornstarch slurry helps thicken the soup without making it too heavy. Make sure to whisk it in slowly to avoid lumps.
Flavor Adjustments: Feel free to adjust the seasonings (salt, pepper, cayenne) to suit your personal taste. You can also add other spices like garlic powder or paprika for extra depth.
Make It Lighter: For a lighter version, you can swap heavy cream for half-and-half or use a combination of milk and sour cream for a tangy twist.
Toppings: This soup is delicious topped with extra crispy bacon, shredded cheese, or chopped chives for added texture and flavor.
Nutrition Information:
Calories: 320 | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Carbohydrates: 26g | Fiber: 3g | Sugars: 4g | Cholesterol: 40mg | Sodium: 700mg | Potassium: 800mg
Frequently Asked Questions: