Short Description:
This Old-Fashioned Potato & Bacon Soup is the kind of comforting, hearty meal that makes you feel like you’re wrapped in a cozy blanket. It’s rich, creamy, and full of flavor, with the perfect balance of tender potatoes and crispy bacon. Whether you’re looking for a comforting dinner on a chilly night or just want something satisfying, this soup is a must-try. It’s simple to make, yet so delicious!
Why You’ll Love This Recipe?
What’s not to love about a soup that’s creamy, smoky, and loaded with crispy bacon? This Old-Fashioned Potato & Bacon Soup is the ultimate in comfort food. The tender potatoes are simmered in a savory broth, while the bacon adds a crispy, salty crunch that elevates the whole dish. It’s filling, warming, and the perfect way to use up simple ingredients in your pantry. Plus, it’s so easy to make and can be enjoyed by the whole family. Whether you’re serving it for lunch or as a starter for dinner, this soup will quickly become a favorite.
Ingredients
(Find the full list of ingredients below!)
- Potatoes (Russet or Yukon Gold work best)
- Bacon (diced)
- Onion (diced)
- Garlic (minced)
- Chicken or vegetable broth
- Heavy cream (or milk for a lighter version)
- Salt and pepper
- Fresh parsley (for garnish)
- Cheddar cheese (optional, for topping)
Directions
1. Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy and golden brown, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave a bit of the bacon grease in the pot—it adds flavor to the soup!
2. Sauté the Onions and Garlic
Using the bacon drippings in the pot, add the diced onions and sauté for about 3-4 minutes, until they’re soft and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant. The aroma at this point is absolutely amazing!
3. Add the Potatoes and Broth
Peel and cube your potatoes into bite-sized pieces. Add them to the pot, stirring to combine with the onions and garlic. Pour in the chicken or vegetable broth, and bring everything to a simmer. Let the potatoes cook for about 15-20 minutes, or until they’re fork-tender and starting to break apart.
4. Make It Creamy
Once the potatoes are tender, use a potato masher or the back of a spoon to mash some of the potatoes in the pot. This will help thicken the soup and give it that creamy, hearty texture. For a smoother soup, you can also use an immersion blender to blend it to your desired consistency.
5. Add the Cream and Season
Pour in the heavy cream (or milk, if you’re looking for a lighter version) and stir everything together. Add salt and pepper to taste, and let the soup simmer for another 5 minutes. This is where you can really adjust the flavors to your liking. If you want it extra creamy, feel free to add more cream!
6. Stir in the Bacon
Add the crispy bacon back into the pot, stirring it through the soup. This adds a nice smoky, salty flavor that takes the soup to the next level. Let everything simmer together for another 2-3 minutes to combine the flavors.
7. Serve and Garnish
Ladle the soup into bowls, and garnish with fresh parsley for a pop of color. If you’re feeling indulgent, top each bowl with shredded cheddar cheese for an extra creamy and cheesy touch. Serve immediately and enjoy!
Expert Tips and Tricks
- Use Starchy Potatoes: Russet potatoes are perfect for this recipe because they break down a little when cooked, giving the soup its creamy texture. Yukon Golds work well too, as they’re naturally creamy, but don’t mash as easily.
- Adjust Creaminess: If you prefer a thicker soup, mash more of the potatoes in the pot. If you like a thinner soup, add a little more broth or milk to achieve your preferred consistency.
- Bacon Tips: Don’t discard all the bacon fat! It adds great flavor to the soup, but if you’re trying to cut down on calories, you can use just a tablespoon or two for sautéing the onions and garlic.
- Make it a Meal: This soup is filling on its own, but you can easily turn it into a meal by adding some cooked chicken or sausage for extra protein. It also pairs wonderfully with a slice of crusty bread.
Recipe Variations and Possible Substitutions
- Dairy-Free Option: You can easily make this soup dairy-free by using coconut milk or almond milk in place of the cream, and omitting the cheese on top. The soup will still be creamy, just with a subtle coconut flavor.
- Vegetarian Version: Skip the bacon for a vegetarian version and use vegetable broth instead of chicken broth. You could also add some sautéed mushrooms for a savory, earthy flavor that mimics the richness of bacon.
- Spicy Version: If you like a little heat, try adding some crushed red pepper flakes or a diced jalapeño when sautéing the onions and garlic. It gives the soup a nice kick!
Serving and Pairing Suggestions
This Old-Fashioned Potato & Bacon Soup is delicious on its own, but it also pairs wonderfully with a fresh side salad or some crispy garlic bread. For a full meal, serve it alongside a grilled cheese sandwich or a hearty slice of rustic bread to dip in the creamy soup. You can also pair it with a light white wine, such as a Chardonnay, to balance out the richness of the soup.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. This soup actually tastes better the next day as the flavors continue to meld. To reheat, simply warm it in a pot over low heat, adding a splash of milk or broth if it thickens too much. You can also microwave individual portions for a quick and easy meal.
4 FAQs
- Can I use bacon bits instead of whole bacon?
While real bacon adds the best flavor, you can use bacon bits in a pinch. Just be sure to sauté the onions and garlic in a bit of oil or butter to get that flavor base started. - Can I make this soup ahead of time?
Yes! This soup is perfect for making ahead. In fact, the flavors often improve as it sits. Just let it cool, store it in the fridge, and reheat when you’re ready to serve. - What can I substitute for heavy cream?
You can use half-and-half, milk, or even a non-dairy milk (like coconut milk) for a lighter version. If you’re looking for a richer taste, stick with the heavy cream or use whole milk. - Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove.
Conclusion
This Old-Fashioned Potato & Bacon Soup is a cozy, comforting dish that’s perfect for any occasion. Whether you’re looking for a hearty meal on a cold day or just want something simple yet flavorful, this soup is a winner. With its creamy texture, crispy bacon, and savory flavors, it’s sure to satisfy your hunger and warm your soul. Give it a try, and you’ll see why it’s a classic!
Old-Fashioned Potato & Bacon Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Old-Fashioned Potato & Bacon Soup is a rich, creamy, and comforting dish that’s perfect for colder months. Packed with tender potatoes, crispy bacon, and a luscious creamy broth, this soup brings homey flavors that are sure to satisfy. Whether served as a meal or as a side dish, it’s a hearty favorite that will have everyone coming back for more.
Ingredients
- 6 medium-sized russet potatoes, peeled and diced
- 1/2 lb (about 8 slices) bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 1/2 cups heavy cream
- 1/2 cup milk (whole milk or half-and-half)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt, to taste
- 1/2 cup shredded cheddar cheese (optional, for garnish)
- 1/4 cup green onions or chives, chopped (optional, for garnish)
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
- Sauté the vegetables: Add the chopped onion to the pot with the bacon drippings and cook for about 4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the potatoes: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken broth, add the thyme, pepper, and salt, and bring the mixture to a boil. Reduce the heat and let it simmer, uncovered, for about 15-20 minutes, or until the potatoes are tender.
- Blend the soup (optional): For a creamier texture, use an immersion blender to puree part of the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.
- Add the cream: Stir in the heavy cream and milk. Let the soup simmer for another 5-10 minutes to combine the flavors and thicken slightly.
- Serve: Ladle the soup into bowls, top with crispy bacon, shredded cheddar cheese, and chopped green onions or chives if desired. Serve hot.
Notes
- You can use Yukon gold or red potatoes for a slightly different texture and flavor.
- For a lighter version, substitute the heavy cream with half-and-half or even milk.
- If you prefer a vegan version, use plant-based bacon, dairy-free cream, and vegetable broth.
- This soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months—just be sure to leave out the dairy until reheating.
Nutrition
- Serving Size: 1 bowl (1/6 of the recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
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