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This Creamy Potato and Bacon Soup recipe is comfort food at its finest. It’s rich, creamy, and utterly satisfying – the perfect bowl of deliciousness on a chilly evening. I developed this recipe a few years back after a particularly stressful week at work, and it immediately became a family favorite. It’s also surprisingly easy to make, perfect for a weeknight dinner.
The secret to this soup’s incredible creaminess lies in the combination of perfectly cooked potatoes and a touch of heavy cream. The smoky bacon adds a depth of flavor that takes the soup to a whole new level. One of my fondest memories is making this for a group of friends while we were hanging out after a long hike. There's something magical about sharing a warm, comforting meal with good company. And trust me, this soup is perfect for exactly that kind of cozy get-together.
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Chopping board
- Sharp knife
- Large skillet
Creamy Potato and Bacon Soup: Frequently Asked Questions
Creamy Potato and Bacon Soup
A creamy, comforting, and incredibly delicious potato and bacon soup, perfect for a chilly evening. This recipe is easy to follow and perfect for cozy nights in.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the bacon. Dice about 6-8 slices of thick-cut bacon into roughly 1/2-inch pieces. In a large skillet over medium heat, cook the bacon until it is nice and crispy, about 8-10 minutes. Remove the bacon with a slotted spoon, setting it aside on a paper towel-lined plate to drain. Resist the urge to eat all the bacon before you finish the soup. (I know, I know, it's hard!)
- Next, leave about 2 tablespoons of the delicious bacon grease in the skillet. Add 1 medium yellow onion, finely chopped, and cook until softened, about 5-7 minutes. It should look translucent and smell sweet. Don't burn it!
- Now, peel and chop 2 pounds of Yukon Gold potatoes into about 1/2-inch cubes. Add them to the skillet with the onions and stir to coat them evenly with the bacon fat. Cook for a few minutes, just to get them slightly softened, maybe around 5 minutes.
- Transfer everything from the skillet into a large pot or Dutch oven. Add 4 cups of chicken broth (or vegetable broth for a vegetarian version). Bring to a boil, then reduce the heat and simmer until the potatoes are nice and tender, about 15-20 minutes. You should easily be able to pierce a potato with a fork.
- Once the potatoes are cooked, use an immersion blender to blend the soup until it's creamy and smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Please be careful when blending hot liquids; vent the lid to prevent explosions. (Trust me on this one. I've seen it happen.)
- Stir in 1 cup of heavy cream or milk (or full-fat coconut milk for a vegan option). Season the soup with salt and freshly ground black pepper to taste. Don't be shy with the pepper, a generous grind is nice!
- Return the crispy bacon to the pot. Gently stir to combine. You can garnish with a sprinkle of chopped fresh chives or parsley, or even a drizzle of extra virgin olive oil, if you're feeling fancy.
- Serve your delicious soup immediately and enjoy! Consider adding a crusty piece of bread for dipping. Mmmmmm, delicious!
📝 Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use full-fat coconut milk instead of heavy cream.
- Feel free to experiment with other herbs and spices. A dash of nutmeg or thyme would be nice additions!
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 3 g
Calcium: 50 mg
