Canadian Bacon Potato Soup
Cozy up with a warm bowl of Canadian Bacon Potato Soup, a rich and hearty comfort food that's perfect for chilly days. This creamy soup combines the smoky, savory flavor of diced Canadian bacon with tender chunks of russet potatoes, all simmered to perfection in a buttery, garlic-infused broth. Thickened with a golden roux and finished with melty cheddar cheese, each spoonful delivers a luxurious and satisfying taste. Topped with a sprinkle of fresh green onions and served steaming hot, this easy one-pot recipe is ideal for family dinners, meal prep, or simply indulging in a bowl of homemade goodness. Pair it with crusty bread for the ultimate comfort meal.
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Recipe Information
Ingredients
- 8 ounces Canadian bacon, diced
- 4 medium Russet potatoes, peeled and cubed
- 2 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 6 cups Chicken broth
- 1.5 cups Whole milk
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 0.25 cup Green onions, chopped for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced Canadian bacon and cook until lightly browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
Add the diced onion to the pot and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the onions and garlic and stir constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps.
Add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender.
Mash some of the potatoes in the pot with a potato masher or the back of a spoon to thicken the soup slightly, leaving some chunks for texture.
Stir in the milk, salt, and black pepper. Bring the soup back to a gentle simmer.
Add the browned Canadian bacon back into the pot and allow it to heat through for 5 minutes.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth.
Serve the soup hot, garnished with chopped green onions. Pair it with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 9125 mg | 397% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 39.1 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1643 mg | 126% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7290 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
