Southwestern Potato Bacon Soup
Warm your soul with a bowl of Southwestern Potato Bacon Soup—a hearty, flavor-packed twist on traditional potato soup! This recipe combines the creamy comfort of tender russet potatoes with zesty southwestern flair, featuring smoky paprika, a hint of heat from jalapeño, and savory bites of crispy bacon. Balanced with the rich creaminess of heavy cream and a touch of cheddar cheese, this soup is partially blended for a perfect mix of smoothness and texture. Topped with vibrant garnishes like fresh cilantro, sour cream, and crunchy bacon crumbles, it’s a feast for both the eyes and taste buds. Ready in under an hour, this satisfying dish is ideal for chilly nights or when your family craves bold, comforting flavors. Perfect for serving with a side of crusty bread, it's a crowd-pleaser that’ll become a go-to favorite!
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Recipe Information
Ingredients
- 6 slices bacon
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 garlic cloves
- 1 red bell pepper
- 1 jalapeño pepper
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro
- 0.25 cup sour cream
Instructions
Dice the bacon into small pieces and cook in a large heavy-bottomed pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
Peel and dice the potatoes into small cubes. Dice the onion, red bell pepper, and jalapeño, and mince the garlic.
Add the diced onion, red bell pepper, and jalapeño to the pot with the bacon grease. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, smoked paprika, cumin, and chili powder. Cook for 1 minute, stirring frequently, to bloom the spices.
Add the diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender.
Using a hand blender, partially blend the soup in the pot until it's creamy but still has chunks of potatoes and vegetables. Alternatively, transfer half of the soup to a countertop blender, blend until smooth, and stir it back into the pot.
Stir in the heavy cream, salt, and black pepper. Simmer for 5 more minutes, stirring occasionally.
Ladle the soup into bowls and garnish with crispy bacon, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 6556 mg | 285% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.3 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 760 mg | 58% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5748 mg | 122% | |
*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.
