Old-Fashioned Potato & Bacon Soup is the ultimate comfort food—rich, creamy, and filled with the savory flavors of bacon and tender potatoes. This soup is simple yet delicious, bringing together familiar ingredients in a way that feels like a warm hug in a bowl. Whether it’s a chilly evening or you’re craving something hearty, this soup will never disappoint.
Why You’ll Love This Recipe?
- Creamy and satisfying with a perfect balance of flavors
- The smoky bacon adds a delicious depth to the soup
- Easy to make with everyday ingredients
- Comforting and filling—great for a cozy meal
- Perfect for meal prep or feeding a crowd
Ingredients
- 6 medium potatoes, peeled and diced
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon butter
- Salt and pepper, to taste
- Chopped green onions, for garnish
Full list of ingredients with measurements below!
Cook the Bacon
Start by frying the diced bacon in a large pot over medium heat. Cook until the bacon is crispy and golden brown, then remove with a slotted spoon and set aside. Leave the bacon drippings in the pot for extra flavor.
Sauté the Vegetables
In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until they become soft and fragrant. This will give the base of the soup a nice depth of flavor.
Add the Potatoes and Broth
Once the onions and garlic are ready, add the diced potatoes to the pot. Pour in the chicken or vegetable broth and bring the soup to a boil. Lower the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender.
Blend the Soup (Optional)
For a creamier texture, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. You can also transfer a portion of the soup to a blender and purée it, then return it to the pot. If you prefer a chunkier soup, simply skip this step.
Stir in the Cream and Bacon
Once the potatoes are tender and the soup is blended to your liking, stir in the heavy cream to make the soup rich and creamy. Add the cooked bacon back into the soup, and season with salt and pepper to taste. Simmer for a few more minutes to heat everything through.
Serve and Enjoy
Ladle the soup into bowls and garnish with fresh green onions for a burst of color and flavor. Serve hot with crusty bread for dipping.
Expert Tips and Tricks
- For extra flavor, try adding a pinch of smoked paprika or a dash of cayenne pepper for some heat.
- Use russet potatoes for the best texture in soups, as they break down and make the soup creamier.
- You can make this soup ahead of time—just store it in an airtight container in the fridge for up to 3 days.
Recipe Variations and Possible Substitutions
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you want to make this soup lighter, you can substitute the heavy cream with half-and-half or even milk.
- Add some shredded cheese (cheddar works great!) to make the soup even more indulgent.
Serving and Pairing Suggestions
Old-Fashioned Potato & Bacon Soup pairs perfectly with:
- A fresh green salad with a tangy vinaigrette
- A side of garlic bread or crusty baguette
- Grilled cheese sandwiches for a classic combo
Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a little extra cream or broth to loosen it up if needed.
FAQs
Can I make this soup ahead of time?
Yes! This soup stores well and actually tastes even better the next day as the flavors meld together. Just make sure to store it in an airtight container.
Can I make this soup in a slow cooker?
Definitely! Brown the bacon, sauté the onions and garlic, and then add everything to the slow cooker. Cook on low for 6-7 hours, or until the potatoes are tender. Finish by stirring in the cream and bacon at the end.
Can I use different types of potatoes?
Yes, you can use any type of potatoes you like. Russet potatoes work best for a creamy texture, but Yukon golds will also add a lovely richness.
What if I want a thicker soup?
If you prefer a thicker soup, simply reduce the amount of broth, or mash some of the potatoes with a potato masher for more texture.
Conclusion
Old-Fashioned Potato & Bacon Soup is the ultimate cozy, comforting dish that’s perfect for any occasion. Creamy, flavorful, and satisfying, it’s a soup that everyone will love. With simple ingredients and easy steps, it’s perfect for a weeknight dinner or to serve at a gathering. Once you make this, it’ll be a recipe you return to time and time again!
Print
Old-Fashioned Potato & Bacon Soup: A Heartwarming Classic
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings (add 4-6servings above normal for larger portions) 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty, creamy Old-Fashioned Potato & Bacon Soup is the ultimate comfort food. With tender potatoes, crispy bacon, and a rich, velvety broth, this classic recipe will warm you up from the inside out. Perfect for cold weather, it’s a filling and satisfying dish the whole family will love. Serve it with crusty bread for a complete meal!
Ingredients
- 6 medium potatoes (peeled and diced)
- 6 slices bacon (cooked and crumbled)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for added flavor)
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup shredded cheddar cheese (optional, for garnish)
Instructions
-
- Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave a small amount of bacon grease in the pot. - Sauté the Vegetables:
In the same pot, add chopped onion and minced garlic. Sauté over medium heat until the onion becomes soft and translucent, about 3-4 minutes. - Cook the Potatoes:
Add the diced potatoes to the pot and stir. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender. - Mash the Potatoes:
Using a potato masher or immersion blender, mash some of the potatoes in the soup, leaving a few chunks for texture. - Add Dairy:
Stir in the milk, heavy cream, salt, and pepper. Continue cooking on low heat for an additional 5-10 minutes, allowing the soup to thicken slightly. - Finish and Serve:
Add the crumbled bacon back into the soup and stir to combine. Taste and adjust the seasoning with additional salt and pepper if needed. - Garnish:
Serve the soup hot, garnished with chopped green onions and shredded cheddar cheese (if using).
- Cook the Bacon:
Notes
- For a thicker soup, reduce the amount of broth and increase the amount of cream.
- You can add extra veggies like carrots or celery for more flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
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