A creamy broth, chunks of potato, and of course it wouldn’t be a bacon soup without lots of bacon. This dish is easy to make and will satisfy even the heartiest of appetites!
Savory Potato Bacon Soup
This is a great soup recipe. We love it because:
this soup is fast enough for a weeknight meal most of the ingredients are things I usually have on hand we love the rich flavors it keeps for about 4 days and reheats well for lunches
Ingredients
BACON A bacon soup needs bacon and lots of it! We prefer a thick cut bacon. If you don’t have bacon, you can use pre-cooked bacon crumbles. Brown them in a pan with a bit of oil before cooking the onion. This crisps the bacon and flavors the oil at the same time. DAIRY I use a bit of heavy cream in the broth. If you’d like you can substitute either light cream or a bit of evaporated milk. Regular milk can be used but the soup won’t be as creamy and you’ll need to increase the cornstarch a little bit. BROTH Use low sodium so the soup isn’t too salty, or make your own homemade chicken stock for use in lots of recipes. POTATOES Baking potatoes (russets or Idaho potatoes) are nice and starchy and for great flavor and texture.
Variations
We like to add sliced leek, cheddar cheese, cooked sausage, or even leftover chicken. A dollop of sour cream is great on top! Feel free to add other mix-ins like jalapenos, green chilis, sundried tomato, chopped basil, or even sliced black olives.
How to Make Potato Bacon Soup
This delicious soup is really easy to put together! Season, serve immediately with Parmesan, bacon, & sliced green onions on top.
Recipe Perfection
For a thicker soup, mash or blend a portion (or all) of the soup. If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber. Adding shredded cheddar cheese will make the soup extra creamy. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.
Leftovers
Keep leftovers in a covered container in the refrigerator for about 3 to 4 days. The flavor will actually improve! Reheat soup on the stovetop or in individual servings in the microwave. Freeze potato soup in zippered bags with the date labeled on the outside and it will keep for about 3 months. When it’s thawed, it may be grainy because cream and potatoes don’t freeze well, but that can be remedied by adding fresh potatoes, a dash of cream, and fresh seasonings.
More Rich Soups We Love
Easy Cauliflower Soup Broccoli Soup – 20 minute meal Split Pea Soup Crock Pot Potato Soup Fresh Tomato Soup – reader favorite Italian Sausage Soup Crockpot Split Pea Soup
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