There’s something undeniably special about a truly comforting bowl of soup. My Bacon Potato Soup delivers that cozy feeling with every spoonful. It’s a rich, creamy delight, loaded with tender potatoes and topped with satisfyingly crispy bacon pieces. This recipe is wonderfully simple to make, proving that incredible flavor doesn’t need complicated steps.
I often find myself craving this delicious soup on chilly evenings or after a long day. It’s a dish that feels like a warm hug. Plus, it stores beautifully, meaning you can enjoy its hearty goodness for a few days. My family absolutely devours it every time!
Why I Love This Bacon Potato Soup
I adore this Bacon Potato Soup for so many reasons! It’s my weeknight savior. Seriously, it comes together so fast. The flavor is incredible, a perfect balance of savory bacon and comforting potatoes. It easily feeds a crowd and always gets rave reviews at potlucks. This hearty soup is just pure, delicious comfort in a bowl.
Bacon Potato Soup Ingredients
The magic of this particular Bacon Potato Soup truly comes alive with its simple yet perfectly balanced ingredients. Each component plays a vital role, creating a symphony of comfort and flavor that feels both familiar and special.
Here are the stars of our show:
- Bacon: This is our flavor foundation! It provides a salty, savory crispness that elevates the entire soup.
- Yellow Onion and Garlic: These aromatics build depth and a wonderful fragrance as they soften in the pot.
- Broth (Chicken or Vegetable): The liquid base that carries all our delicious flavors and tenderizes the potatoes.
- Potatoes: The hearty backbone! Russet or Yukon Gold potatoes break down beautifully, creating body and a creamy texture.
- Dried Thyme: A subtle, earthy herb that complements the other ingredients perfectly.
- Heavy Cream or Milk: This adds that luxurious, creamy finish that makes the soup so decadent.
It’s important to remember that all specific quantities are detailed in the printable recipe card at the end of this post – I just love to give you the ‘why’ behind each ingredient here!
Substitutions and Tips
Feel free to get creative in the kitchen! For a delicious vegetarian alternative, simply skip the bacon and use vegetable broth. A handful of sautéed mushrooms can add a lovely umami depth. If you don’t have fresh chives, chopped green onions work beautifully as a garnish. Adjusting the salt and pepper to your taste is always a good idea after the soup simmers. And don’t worry if you don’t have an immersion blender; carefully using a regular blender for a portion of the soup works wonders, too (just be super careful with hot liquids!).
I’ve found that having the right tools makes cooking so much more enjoyable. For this particular Bacon Potato Soup, you really don’t need anything fancy. Here’s what you’ll want on hand:
- A large pot or Dutch oven for cooking everything.
- A slotted spoon for scooping out that delicious crispy bacon.
- A knife and cutting board for chopping your veggies.
- An immersion blender is fantastic for creamy texture, but a regular blender works too.
- Measuring cups and spoons keep everything balanced.
How to Make Bacon Potato Soup
Let’s get this comforting Bacon Potato Soup made! It’s a straightforward process that yields incredible results. Follow these simple steps for a delicious meal. We’ll start by building a flavor base and then let everything simmer to perfection.
Sautéing Aromatics
First, we’ll get that delicious bacon cooked. Lay your chopped bacon in a large pot. Cook it over medium heat until it’s nice and crispy. Got it? Great! Now, use a slotted spoon to lift the bacon out. Place it on a paper towel-lined plate to drain. You want to keep about 1 to 2 tablespoons of that flavorful bacon grease in the pot. If you don’t have quite enough, add a little olive oil. Next, toss in your chopped onion. Sauté it in the grease over medium heat. Cook until the onion is soft, usually about 5 to 7 minutes. Then, add the minced garlic. Stir it around and cook for just one more minute until it smells amazing. This step builds a wonderful foundation of flavor.
Simmering the Base
Now for the heart of our potato soup. Pour in your chicken or vegetable broth. Add the diced potatoes next. Sprinkle in the dried thyme, salt, and black pepper. Give everything a good stir. Bring this mixture to a gentle boil. Once it’s boiling, reduce the heat to low. Put a lid on the pot. Let it simmer away for about 15 to 20 minutes. Your goal here is to make sure the potatoes are completely fork-tender. This means a fork can easily slide into them without any resistance. This tenderness is key for the soup’s texture.
Achieving Creamy Texture
We’re getting close to that wonderfully creamy texture! Once your potatoes are tender, it’s time to break some of them down. You can use a potato masher right in the pot. Gently mash some of the potatoes against the side. You want to leave plenty of potato chunks for delightful texture. Alternatively, an immersion blender works wonders. Carefully use it to lightly blend some of the soup. Another method is to scoop out about 1 to 2 cups of the soup. Mash these separately then stir them back into the pot. The goal is a thicker, luscious feel without making it totally smooth.
Finishing Touches
Almost done with this delightful Bacon Potato Soup! Now, stir in the heavy cream or milk. This is what makes it truly rich and comforting. If you like your soup extra thick, we have a little trick. Whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water in a small bowl. This creates a slurry. Stir this slurry into the simmering soup. Cook for another minute or two, stirring constantly, until the soup thickens nicely. Finally, taste your creation. Adjust the salt and pepper as needed. That perfect seasoning makes all the difference!
How to Store Bacon Potato Soup
Storing your delicious Bacon Potato Soup is simple. Let it cool completely before storing. Refrigerate leftovers in an airtight container for up to 3-4 days. This soup also freezes beautifully! It can be kept in the freezer for about 2 months. Thaw overnight in the fridge. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much.
Tips for Success
Here are a few quick tips to make your soup even better:
- Use good quality bacon for the best flavor.
- Don’t skip sautéing the onions and garlic; it builds essential flavor.
- Taste and adjust seasoning before serving.
- Mash only some potatoes for texture; avoid over-blending.
- Store leftovers properly to maintain quality.
Serving Suggestions
This hearty Bacon Potato Soup is wonderful on its own. For a complete meal, consider serving it with crusty bread for dipping. A simple green salad offers a fresh contrast. A crisp white wine or a comforting hard cider pairs wonderfully. Garnish generously with all the fixings for a beautiful presentation!
Print
Bacon Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Bacon Potato Soup, perfect for a chilly evening. This recipe features crispy bacon, tender potatoes, and a rich, savory broth, with optional garnishes for added flavor and texture.
Ingredients
- 6 slices bacon, chopped
- 1 tbsp olive oil (if needed)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 1/2 lbs russet or Yukon gold potatoes, peeled and diced into 1/2-inch cubes
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 cup heavy cream or milk
- 2 tbsp cornstarch (optional, for thicker soup)
- 2 tbsp cold water (optional)
- Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh chives or green onions
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1-2 tablespoons of bacon grease in the pot; drain off any excess, adding olive oil if necessary to reach 1 tablespoon of fat.
- Add chopped onion to the pot and cook in the bacon grease (or oil) over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in chicken or vegetable broth, diced potatoes, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Once potatoes are tender, use a potato masher or immersion blender to lightly mash/blend some of the potatoes directly in the pot. You want some chunks remaining for texture. (Alternatively, scoop out 1-2 cups of potatoes, mash them, and return to the pot).
- Stir in the heavy cream or milk.
- If you prefer a thicker soup, whisk together cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup and cook, stirring, for 1-2 minutes until slightly thickened.
- Taste and adjust seasonings as needed.
- Ladle the hot soup into bowls. Garnish with the reserved crispy bacon, shredded cheddar cheese, a dollop of sour cream, and fresh chives or green onions, if desired.
- Serve immediately.
Notes
- For a vegetarian option, omit the bacon and use vegetable broth. You can add other savory elements like sautéed mushrooms or extra herbs for depth of flavor.
- The amount of salt and pepper can be adjusted to your personal preference.
- If you don’t have an immersion blender, you can carefully transfer about 1-2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Be cautious when blending hot liquids.
