There’s something undeniably comforting about a bowl of hearty soup, especially when it’s made from scratch. An old-fashioned potato soup with bacon is one of those dishes that feels like a warm hug in a bowl. Imagine spooning up velvety, creamy soup with tender chunks of potato, complemented by the crispy, smoky richness of bacon. It’s the kind of meal that feels nostalgic, satisfying, and just what you need on a chilly evening. This recipe combines simple ingredients that come together effortlessly to create a filling and flavorful dish that anyone can make, even if they’re not a seasoned cook.
What I love about this potato soup recipe is how customizable it is, yet it still captures that timeless flavor that we all recognize from childhood dinners. It’s easy to prepare, affordable, and doesn’t skimp on taste. And let’s not forget the bacon-because who doesn’t love a little extra crunch and flavor from crispy bacon bits?
Let’s dive into how you can make this classic comfort food with a few simple steps and ingredients.
Old Fashioned Potato Soup With Bacon Recipe
This recipe is a tribute to the comforting simplicity of old-fashioned soups, packed with wholesome ingredients and loads of flavor. The combination of potatoes, onions, garlic, and creamy broth, all tied together with the richness of bacon, creates a bowl of soup that feels like home. Whether you’re feeding a crowd or just enjoying a cozy night in, this soup will hit the spot.
Ingredients Needed
Here’s what you’ll need to make this delicious soup:
- 6 large russet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (depending on preference)
- 2 cups whole milk (for richness)
- 1 cup heavy cream (for added creaminess)
- 8 strips of bacon, diced
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions or chives for garnish
- Shredded cheddar cheese (optional, but highly recommended for extra flavor)
- Sour cream (optional, for serving)
Cooking Instructions
Making this soup is fairly straightforward. Here’s a step-by-step guide to getting everything right:
- Prep the potatoes: Start by peeling and dicing your russet potatoes into small, even cubes. This helps them cook uniformly and makes them easier to blend into the soup later.
- Cook the bacon: In a large soup pot, heat a tablespoon of olive oil over medium-high heat. Add the diced bacon and cook until it’s crispy and golden, about 5-7 minutes. Use a slotted spoon to remove the bacon bits from the pot, leaving the rendered fat behind.
- Sauté the aromatics: In the same pot with the bacon fat, add the finely chopped onion and sauté for about 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another minute, just until fragrant.
- Cook the potatoes: Add the cubed potatoes to the pot, tossing them in the bacon fat and aromatics for a minute or so. This helps bring out their flavor.
- Simmer: Pour in the chicken or vegetable broth, enough to cover the potatoes. Bring the mixture to a simmer over medium heat and let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Blend and add creaminess: Once the potatoes are cooked, you can choose to either mash them directly in the pot for a chunkier texture or use an immersion blender to puree the soup for a smoother consistency. Add the whole milk, heavy cream, and butter to the pot, stirring to combine. Allow everything to heat through and get beautifully creamy.
- Season and garnish: Taste the soup and season with salt and pepper as needed. Finally, stir in the crispy bacon bits you set aside earlier.
- Serve: Ladle the soup into bowls and top with your choice of garnishes like shredded cheddar, green onions, chives, or a dollop of sour cream.
Ingredient Insights
To elevate your potato soup, let’s take a closer look at some of the key ingredients and why they work so well together:
- Russet Potatoes: These are the ideal choice for potato soup. Their starchy nature makes the soup nice and thick when mashed, and they cook down beautifully without losing shape. Their earthy flavor adds depth and substance.
- Bacon: The crispy bacon adds more than just crunch; it brings smoky, salty flavor that permeates the soup. When added to the broth, bacon fat also contributes to the richness of the soup base.
- Heavy Cream & Whole Milk: Combining these two ingredients gives the soup that perfect creamy texture. The milk lightens it up just enough, while the heavy cream makes it indulgent and smooth.
- Chicken Broth: The savory depth of chicken broth serves as the perfect backdrop for all the flavors in the soup. You can easily swap it for vegetable broth if you’re aiming for a vegetarian version.
Expert Tips
- Texture preference: If you prefer a chunkier soup, don’t blend all the potatoes. Simply mash a portion of them, leaving the rest intact for texture. For a completely smooth and velvety soup, feel free to use an immersion blender.
- Bacon alternatives: If you’re not a bacon fan or want a leaner version, you could use turkey bacon or omit it entirely. Smoked sausage or ham would also work well to give the soup a savory kick.
- Boost flavor: Adding a pinch of thyme, rosemary, or even a dash of garlic powder can elevate the flavor of the broth. A squeeze of lemon at the end adds a refreshing note that brightens the whole dish.
- Make ahead: This soup actually tastes better the next day. The flavors have more time to meld together, so consider making a larger batch and storing it for later. Just be sure to reheat gently to maintain the creamy texture.
Recipe Variations
- Vegan version: For a dairy-free and vegan take, swap the heavy cream and milk for coconut milk or a creamy plant-based milk like cashew milk. Use vegetable broth and omit the bacon, or swap it with crispy fried mushrooms for that savory crunch.
- Cheesy potato soup: Stir in a couple of cups of shredded cheddar or gouda cheese to melt into the soup. You can also top each bowl with more cheese for an extra cheesy bite.
- Spicy twist: If you like a little heat, consider adding a chopped jalapeño or a pinch of cayenne pepper to the soup. It pairs wonderfully with the creamy, savory base.
Final Words
Old-fashioned potato soup with bacon isn’t just a recipe; it’s an experience. It’s about the process of making something simple and turning it into something delightful. With every spoonful, you get to savor the tender potatoes, the richness of the creamy broth, and the smokiness of bacon-all balanced by a perfect touch of seasoning. It’s a dish that brings comfort and joy without the need for fancy ingredients or complicated techniques.
FAQs
What Ingredients Are Needed For Old Fashioned Potato Soup With Bacon?
The main ingredients for old fashioned potato soup with bacon include potatoes, bacon, onions, garlic, chicken broth, milk or cream, butter, flour, salt, pepper, and optional toppings like shredded cheese, green onions, or sour cream.
How Do I Make The Bacon Crispy For This Potato Soup Recipe?
To make crispy bacon, cook it in a skillet over medium heat until it becomes brown and crispy. Make sure to drain excess grease on paper towels before crumbling it into the soup.
Can I Use Any Type Of Potato For This Soup?
While russet potatoes are most commonly used for potato soup due to their starchy texture that thickens the soup, Yukon Gold or red potatoes can also be used for a creamier texture and slightly different flavor.
How Do I Thicken The Potato Soup Without Using Flour?
If you prefer to avoid flour, you can thicken the soup by mashing some of the potatoes with a potato masher or blending a portion of the soup using an immersion blender. Alternatively, you can use cornstarch as a thickening agent.
Can I Make This Potato Soup Ahead Of Time?
Yes, you can make the soup ahead of time. It actually benefits from sitting, as the flavors continue to meld. To store, let it cool completely, refrigerate in an airtight container, and reheat when ready to serve. Just be sure to add extra liquid if the soup thickens too much upon refrigeration.
What Can I Substitute For Bacon If I Don’t Eat Pork?
If you don’t eat pork, you can substitute turkey bacon or pancetta for a similar flavor profile. Alternatively, you can use smoked sausage, or for a vegetarian version, sautéed mushrooms can provide a savory umami flavor.
Can I Make This Soup In A Slow Cooker?
Yes, you can make this soup in a slow cooker. Combine all the ingredients (except for the milk/cream and bacon) and cook on low for 6-7 hours. Once done, add the milk or cream and crispy bacon before serving.
How Do I Adjust The Soup To Make It Gluten-free?
To make the soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickening agent. Ensure that the chicken broth you use is also gluten-free.
What Kind Of Cheese Works Best In Potato Soup?
Sharp cheddar cheese is a popular choice for potato soup, as it adds a rich and tangy flavor. You can also try Gruyère, Monterey Jack, or a combination of your favorite cheeses.
Can I Freeze Leftover Potato Soup With Bacon?
Yes, you can freeze potato soup with bacon, but it’s important to note that the texture of the potatoes may change after freezing. To freeze, let the soup cool completely, then store it in an airtight container. Reheat slowly on the stove and add a bit of cream or milk to restore its texture.