potato and bacon soup recipe
The Best potato and bacon soup recipe
This soup is also surprisingly balanced. The bacon adds protein and a savory depth, while the potatoes bring heartiness and a gentle sweetness. It’s not heavy, but it’s not light either—it’s just the right amount of filling without being overwhelming. Plus, it’s easy to customize. If you want to make it lighter, you can swap some of the bacon for smoked turkey or use a veggie bacon alternative. Or, if you’re feeling indulgent, add a spoonful of sour cream or a sprinkle of green onions on top. It’s the kind of meal that works for everyday dinners or when you’re hosting a small get-together, because it’s simple enough to make ahead and still taste fresh.
I love how it’s a one-pot wonder, too—no fancy skills required, just good ingredients and a little patience. The kids and I always enjoy digging in with crusty bread, and it’s a great way to use up leftover bacon or potatoes. It’s comforting, it’s practical, and it’s always a hit with everyone who tries it.
Classic Potato and Bacon Soup
A hearty, comforting soup with tender potatoes, crispy bacon, and a rich tomato base. Perfect for chilly evenings.
🥘Ingredients
- 2 lbs potatoes, peeled and cubed
- ½ lb bacon, chopped
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
Cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove and set aside, leaving the bacon fat in the skillet. -
2
In the same skillet, sauté the diced onion and minced garlic until soft, about 3–4 minutes. Add the cubed potatoes and cook for 2–3 minutes until they begin to soften. -
3
Pour in the chicken broth and thyme, then bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes until the potatoes are tender. -
4
Strain the soup through a fine-mesh strainer to remove any excess solids, then return it to the pot. Stir in the heavy cream and crispy bacon. Season with salt and black pepper to taste.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Potato and Bacon Soup Works
❓ Frequently Asked Questions About Potato and Bacon Soup
How do I adjust the soup’s thickness if it’s too thin?
If the soup turns out too watery, simmer it uncovered for 5–10 minutes to reduce it further. Stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook until thickened, about 1–2 minutes. Avoid overcooking to prevent a gummy texture.
Can I substitute bacon for smoked turkey bacon?
Yes, you can use smoked turkey bacon, but the flavor will be slightly milder. For a richer taste, opt for thick-cut bacon, which renders more fat into the broth. Adjust cooking time to 3–4 minutes per side to prevent burning.
What if I don’t have fresh chives for garnish?
Skip the chives if unavailable—sprinkle with finely chopped green onions or parsley instead. A pinch of black pepper or a dash of hot sauce also adds a nice contrast. The soup tastes delicious without garnish, too.
How can I make this soup ahead of time?
Prepare the soup up to 2 days ahead, then refrigerate. Reheat gently over low heat, stirring occasionally, until fully warm. Add a splash of broth or water if it’s too thick. The flavors meld beautifully over time, so taste and adjust seasoning before serving.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions—thaw overnight in the fridge before reheating. Avoid freezing directly from hot to prevent ice crystals.
