Description
This Potato and Bacon Soup is a rich, creamy, and filling soup made with tender potatoes, crispy bacon, and a smooth, flavorful broth. It’s an ideal warm-up meal for any cold day and pairs perfectly with crusty bread.
Ingredients
Units
Scale
- 6 strips thick-cut bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 lb Russet potatoes, peeled and cubed
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper, to taste
- 1/4 tsp Italian seasoning
- Optional garnish: chopped green onions, shredded cheese, or extra bacon bits
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Add the onion, celery, and carrot to the pot and cook over medium heat until softened, about 5 minutes. Add garlic and cook for an additional 1 minute until fragrant.
- Make the Roux: Stir in the flour, cooking and stirring constantly for about 1 minute to form a roux.
- Add Broth and Potatoes: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes and Italian seasoning. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Blend (Optional): For a smoother texture, use a potato masher or immersion blender to partially blend the soup, leaving some potato chunks for texture.
- Add Cream and Bacon: Stir in the heavy cream and most of the cooked bacon, reserving a little for garnish. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with additional bacon, green onions, or shredded cheese if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Potato soup may change texture when frozen. If needed, freeze in individual portions and reheat on the stove with additional broth to help smooth it out.