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
Units
Scale
- 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