Chunky Potato Bacon Soup
Dive into the comforting warmth of Chunky Potato Bacon Soup, a rich and hearty recipe that’s perfect for chilly evenings. Featuring crispy thick-cut bacon, tender russet potatoes, and a creamy, velvety base, this soup strikes the perfect balance between indulgence and wholesomeness. Sautéed onions and garlic lay the foundation for flavor, while a sprinkle of paprika adds a subtle smokiness to the broth. The soup is thickened by mashing some of the potatoes directly in the pot, giving it a rustic and satisfying texture. Topped with crispy bacon crumbles, shredded cheddar cheese, and fresh green onions, this dish is a crowd-pleaser that comes together in just under an hour. Ideal for serving as a cozy main course or starter, this easy-to-make soup brings the essence of comfort food to your table. Perfect for "easy potato soup recipes," "hearty bacon soups," and "creamy comfort food ideas"!
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 large russet potatoes, peeled and diced into 1-inch cubes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for additional flavor)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon grease in the pot, discarding any excess.
Add the unsalted butter to the pot with the bacon grease and melt over medium heat. Stir in the diced onion and cook for 4-5 minutes, or until softened and translucent.
Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
Sprinkle the flour over the onion and garlic mixture and stir well to combine. Cook for 1-2 minutes, stirring frequently, to eliminate the raw flour taste.
Gradually whisk in the chicken broth, scraping the bottom of the pot to dissolve any browned bits and ensure a smooth consistency.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Use a potato masher to mash some of the potatoes directly in the pot. This will create a thicker texture while still leaving plenty of chunks for a hearty soup.
Stir in the heavy cream, salt, black pepper, and paprika (if using). Simmer for an additional 5 minutes to allow the flavors to meld.
Ladle the soup into bowls and garnish with the crispy bacon, shredded cheddar cheese, and sliced green onions (if desired). Serve warm and enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1140 mg | 24% | |
*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.
