potato bacon soup recipe
The Best potato bacon soup recipe
I love this recipe because it’s also surprisingly healthy for what it is. The bacon, while still indulgent, is leaner than you’d expect when you use high-quality, unprocessed bacon. The potatoes bring in fiber and vitamins, while the broth—whether it’s made with chicken or vegetable—adds hydration and nutrients without being heavy. It’s a way to get more veggies into the family without making them feel like a chore. Plus, it’s so customizable—you can adjust the spices, swap in different greens, or even add a splash of cream for extra richness if you want. It’s that kind of recipe that feels like a no-brainer for everyday meals but also works beautifully when you’re entertaining guests. My family and I have made it countless times, and it never fails to be a crowd-pleaser.
Potato Bacon Soup
A hearty and comforting soup featuring creamy potatoes, smoky bacon, and a rich tomato broth. Perfect for a cozy meal!
🥘Ingredients
- 4 large russet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 8 slices thick-cut bacon, chopped
- 1 tbsp butter
- 1 cup heavy cream
- 1 cup whole milk
- 4 cups low-sodium chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan. Set bacon aside to cool. -
2
In the bacon fat, sauté diced onion, garlic, carrot, and celery for 5 minutes until softened. Stir in tomato paste and cook for another 2 minutes. -
3
Add chicken broth, bay leaf, thyme, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes. -
4
While the broth simmers, boil peeled and cubed potatoes in salted water for 10 minutes until tender. Drain and set aside. -
5
In a separate pot, heat milk and cream with butter until warm. Pour the mixture into a blender with the cooked potatoes and 2 cups of the broth. Blend until smooth. -
6
Return the blended mixture to the pot and stir in the cooked bacon. Simmer for 5 minutes to combine flavors. -
7
Adjust seasoning if needed, then serve hot with crusty bread.
🔧Equipment
- Large pot
- Skillet
- Blender
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of cream cheese or a dash of hot sauce.
- Use smoked bacon for a deeper flavor profile.
- Make ahead: The soup tastes even better the next day as flavors meld.
Watch Video Of How Potato Bacon Soup Works
❓ Frequently Asked Questions About Potato Bacon Soup
What is the best way to prepare the potato bacon soup to ensure it has a rich, smoky flavor?
To achieve the best smoky flavor, start by using high-quality smoked bacon or bacon bits. Cook the bacon until it’s crispy and render its fat, then remove it from the pan and set it aside. In the same pan, sauté diced onions until translucent, then add garlic and shallots for depth. Deglaze the pan with a splash of broth or wine to scrape up the browned bits (fond), which adds complexity. After adding potatoes, bacon, and broth, simmer gently to let the flavors meld. Finishing with a splash of apple cider vinegar or a pinch of smoked paprika can enhance the smoky essence.
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How can I make this potato bacon soup vegetarian or vegan?
To make it vegetarian, replace bacon with crispy bacon bits (from a vegan brand) or use smoked tofu or tempeh for a meaty texture. For a fully vegan version, use plant-based bacon alternatives, vegan bacon bits, or even smoked mushrooms. Sauté them in vegetable oil until crispy, then proceed with the rest of the recipe. You can also add nutritional yeast for a cheesy, umami flavor if desired.
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What are the best types of potatoes to use in this soup, and how do I choose the right ones?
The best potatoes for this soup are waxy varieties like Yukon Golds, Russets, or fingerlings, as they hold their shape well when cooked. Avoid overly starchy potatoes like Idaho potatoes, which can turn mushy. For extra creaminess, you can blend a portion of the soup (after adding the bacon) for a velvety texture. If you prefer chunkier potatoes, use a mix of medium and slightly waxy types for a balanced consistency.
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Can I make this potato bacon soup ahead of time, and how should I store it?
Yes, this soup tastes even better the next day as flavors deepen. You can make it 1–2 days ahead and store it in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop with a splash of broth or milk to prevent it from drying out. For longer storage, freeze it in portions (up to 3 months). Thaw in the fridge before reheating, and stir in a little butter or bacon fat if needed for richness.
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What are some creative ways to customize this potato bacon soup beyond the classic ingredients?
You can elevate this soup with unique twists! Add a poached egg on top for a luxurious touch, or mix in sautéed spinach or kale for extra greens. For a spicy kick, include diced jalapeños or a dash of cayenne. A splash of cream cheese or sour cream at the end adds richness, while a sprinkle of fresh chives or parsley brightens the dish. You can also experiment with herbs like thyme, rosemary, or even a touch of tarragon for a gourmet touch. Don’t forget to adjust salt and pepper to taste!
