Yield: 10 servings
Creamy Bacon Potato Soup
This soup recipe is hearty, filling and absolutely delicious. The bacon adds a richness to the earthy flavor of the potatoes that is sure to ward off any winter chill. Load it up with all your favorite toppings for the ultimate in comfort food!
Prep Time
12 minutes
Cook Time
18 minutes
Total Time
30 minutes
Ingredients
- 5 large baking potatoes, peeled and cut in 1-inch cubes
- 1/2 teaspoon salt
- 8 slices thick-cut bacon, cut into bite-sized pieces (reserve 2-3 tablespoons of drippings)
- 1 cup sweet onions, chopped
- 1 clove garlic, minced
- 2/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 1 celery stalk, diced
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon hot sauce
- shredded cheddar cheese, for garnish
Instructions
- Place potatoes into a large pot and cover completely with cold water. Add salt and bring to a boil. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer for about 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, cook bacon in a dutch oven until crispy then transfer to a plate, reserving 2-3 tablespoons of bacon grease and drippings.
- Saute onion in bacon drippings, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes, stirring often.
- Slowly whisk the chicken broth into onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in drained potatoes, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacon (save some for topping if you'd like).
- Serve hot. Spoon into bowls and garnish with cheddar cheese and bacon.
- Share and enjoy!
Notes
- OPTION Pre-baking potatoes: Since this recipe uses potatoes that are already cooked, you could toss a few in the oven the night before to bake them ahead of time instead of boiling them. Peel the potatoes, halve them and add some butter in the middle, wrap them in aluminum foil tightly and bake at 400°F for 1 hour or until soft. *you can keep baked potatoes in the fridge for up to a week.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 1161mgCarbohydrates: 45gFiber: 4gSugar: 5gProtein: 14g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.