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.
“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.
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Potato and Bacon Soup
Enjoy this hearty Potato and Bacon Soup for a cozy, satisfying meal that’s perfect for any day of the week!
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)