Creamy Potato and Bacon Soup
Warm up with a comforting bowl of Creamy Potato and Bacon Soup, a hearty and flavorful dish that's the ultimate cold-weather favorite. This rich soup combines tender chunks of russet potatoes, crispy thick-cut bacon, and a velvety broth enriched with heavy cream for a luxurious texture. Aromatic ingredients like sautéed onion, celery, and garlic add depth of flavor, while a touch of smoked paprika lends a subtle, smoky warmth. Perfectly thickened using a blend of mashed potatoes and a light flour roux, this soup strikes the ideal balance of creamy and chunky. Garnished with green onions, cheddar cheese, and extra bacon crumbles, it’s as visually appealing as it is delicious. Ready in just about an hour and ideal for a cozy family dinner, this recipe is a must-try for fans of classic comfort food.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 6 slices Thick-cut bacon
- 1 medium Yellow onion
- 2 stalks Celery stalks
- 3 cloves Garlic
- 3 tablespoons Unsalted butter
- 4 cups Chicken broth
- 1.5 cups Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
- 2 stalks Green onions
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.
Dice the bacon into small pieces. Heat a large pot or Dutch oven over medium heat, and cook the bacon until crispy. Remove the cooked bacon using a slotted spoon and drain on a paper towel. Set aside. Reserve 2 tablespoons of the bacon drippings in the pot.
Finely dice the onion and celery. Mince the garlic. Add the butter to the pot with the reserved bacon drippings and let it melt over medium heat. Add the diced onion and celery, and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste, stirring frequently.
Gradually pour in the chicken broth while stirring to avoid lumps. Drain the diced potatoes and add them to the pot. Season with salt, pepper, and smoked paprika.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender.
Once the potatoes are tender, use a potato masher or immersion blender to gently mash some of the potatoes in the pot. This step will help thicken the soup while still leaving chunks of potato for texture.
Stir in the heavy cream and the cooked bacon pieces (reserve some bacon for garnish if desired). Let the soup simmer for another 5 minutes to heat through. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with thinly sliced green onions, reserved bacon, and shredded cheddar cheese if using. Serve warm.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 914 mg | 19% | |
*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.
