soup recipe with bacon and potatoes
The Best soup recipe with bacon and potatoes
What I love most about this recipe is how it’s actually pretty good for you too. The bacon adds protein and a little fat for flavor, but you can opt for leaner cuts if needed, and the potatoes are a great source of fiber and vitamins. The broth itself is usually made with low-sodium chicken or vegetable stock, which keeps it light but still hearty. My family doesn’t even notice the healthy parts—it’s just delicious. And honestly, it’s perfect for any day. You can make a big pot and freeze half for later, or serve it up with a crusty roll or a side salad on a busy weeknight. It’s that kind of recipe that doesn’t demand much but leaves you feeling full and happy. Plus, the kids love it, and honestly, I don’t mind if they eat it every day. It’s that good.
Smoky Bacon & Potato Soup
A hearty, flavorful soup featuring crispy bacon and tender potatoes in a rich, savory broth. Perfect for a cozy meal!
🥘Ingredients
- 1 lb (450g) diced potatoes (Yukon Gold or Russet)
- 4 cups (1L) chicken or vegetable broth
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 8 slices thick-cut bacon, chopped
- 1 tbsp butter
- 1 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped
- Crumbled feta cheese
- Sour cream
- Crispy bacon bits
👨🍳Directions
-
1
In a medium skillet, cook chopped bacon over medium heat until crispy (~8 mins). Remove bacon with a slotted spoon, leaving the fat in the skillet. Set bacon aside to drain on paper towels. -
2
In the same skillet, melt butter over medium heat. Add diced onion and cook until soft (~5 mins). Stir in minced garlic and cook for 30 seconds until fragrant. -
3
Add diced potatoes, thyme, smoked paprika, and bay leaf to the skillet. Stir to coat potatoes in the onion mixture. -
4
Pour in the broth, bring to a boil, then reduce heat to low. Simmer uncovered for 20-25 mins, until potatoes are tender. If desired, stir in flour mixed with 2 tbsp water to thicken slightly. -
5
Return crispy bacon to the soup. Simmer for another 5 mins to warm through. Remove bay leaf before serving.
🔧Equipment
- Large pot
- Medium skillet
- Wooden spoon
- Colander
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or coconut milk at the end.
- Substitute bacon with smoked turkey bacon or crispy bacon bits for a lighter option.
- Adjust seasoning with salt and pepper to taste. Add a pinch of black pepper and a dash of hot sauce for extra flavor.
Watch Video Of How Smoky Bacon & Potato Soup Works
❓ Frequently Asked Questions About Smoky Bacon & Potato Soup
What is the best way to prepare crispy bacon for this bacon and potato soup?
To achieve the crispiest bacon, cook it in batches in a cold pan over medium-low heat until it’s just starting to curl. Remove it with a slotted spoon and set aside. In the same pan, add a little oil and cook the potatoes (peeled and cubed) until golden and tender—about 15-20 minutes. Then, return the bacon to the pan and simmer for 5-7 minutes to infuse the flavors before adding broth and other ingredients.
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How do I choose the right type of potatoes for this soup?
The best potatoes for this soup are Russet or Yukon Gold—they hold their shape well when cooked and have a slightly starchy texture that won’t turn mushy. Avoid waxy potatoes like red or new potatoes, as they break down too easily.
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What’s the secret to making the soup creamy without relying on heavy cream?
For a rich, velvety texture without cream, blend half the cooked potatoes (along with bacon, broth, and a splash of milk or heavy cream) in a blender until smooth. Then, return the mixture to the pot and simmer gently to thicken. Alternatively, stir in a spoonful of sour cream or Greek yogurt at the end for extra creaminess.
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Can I make this soup ahead of time, and if so, how should I store it?
Yes! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or milk to prevent it from thickening too much. For longer storage, freeze it (up to 3 months) and thaw overnight before reheating.
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What herbs and spices work best to enhance the bacon and potato flavors?
A classic mix includes thyme, bay leaves, garlic powder, and a pinch of smoked paprika for depth. If you like, add fresh parsley or chives at the end for brightness. A dash of black pepper and salt balances the richness, but taste as you go—this soup is forgiving!
