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Old-Fashioned Potato & Bacon Soup

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This classic potato soup is made with crispy bacon, tender potatoes, and a creamy, savory broth. It’s a simple, satisfying meal that’s as comforting as it is delicious.

Ingredients

Scale
  • 6 slices of bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, peeled and diced (Russet or Yukon Gold work best)
  • 3 cups chicken or vegetable broth
  • 1 cup milk
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 tbsp all-purpose flour
  • 1/2 tsp dried thyme (optional)
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese (optional, for serving)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Cook the Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
    • Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve about 2 tbsp of the bacon drippings in the pot (or substitute with butter if preferred).
  2. Sauté the Vegetables:
    • Add the diced onion to the pot with the bacon drippings and sauté until softened, about 4-5 minutes.
    • Stir in the garlic and cook for an additional 1 minute, until fragrant.
  3. Add the Potatoes and Broth:
    • Add the diced potatoes, chicken broth, and dried thyme (if using). Bring to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
  4. Make the Soup Creamy:
    • In a small bowl, whisk together the milk, heavy cream, and flour until smooth.
    • Slowly pour the mixture into the soup, stirring constantly to avoid lumps.
    • Let the soup simmer for another 5-7 minutes, stirring occasionally, until it thickens slightly.
  5. Season and Add Bacon:
    • Season the soup with salt and pepper to taste.
    • Stir in half of the cooked bacon, reserving the rest for garnish.
  6. Serve:
    • Ladle the soup into bowls and garnish with the reserved bacon, shredded cheddar cheese, and sliced green onions.

Notes

  • Thicker Soup: For a thicker texture, mash some of the potatoes in the pot using a potato masher or blend a portion of the soup with an immersion blender.
  • Add Veggies: For extra flavor and nutrition, stir in chopped carrots or celery when sautéing the onions.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Find it online: https://recipe.ukfinda.com/old-fashioned-potato-bacon-soup/