Old-Fashioned Potato & Bacon Soup

Description

Old-Fashioned Potato & Bacon Soup is a hearty, comforting classic that tastes like a warm hug in a bowl. Creamy potatoes, smoky bacon, sautéed onions, and a touch of cheese create a rich, satisfying soup that’s perfect for chilly nights, family dinners, or casual gatherings. This recipe is simple to make, uses everyday ingredients, and delivers a flavor that feels both nostalgic and indulgent.

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Ingredients (US Measurements)

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups potatoes, peeled and diced (about 4 medium potatoes)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives or green onions, for garnish

Optional Garnishes

• Extra shredded cheese
• Crumbled bacon
• Sour cream or plain Greek yogurt
• Fresh parsley

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Instructions

1. Cook the bacon
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté aromatics
   Add diced onion to the pot and sauté in bacon fat until translucent, about 3–4 minutes. Add minced garlic and cook for another 30 seconds.
3. Cook the potatoes
   Add diced potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
4. Blend (optional)
   For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Add cream and cheese
   Stir in heavy cream and shredded cheddar cheese until melted and smooth.
6. Serve
   Ladle into bowls and garnish with crumbled bacon, chives, and additional toppings as desired.

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Tips & Tricks

• Use starchy potatoes like Russets for creamier soup.
• For a lighter version, use milk instead of cream.
• Add a splash of white wine when sautéing onions for extra depth.
• Leftovers taste even better the next day after flavors meld.

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Variations

• Loaded Potato Soup: Add cooked ham, sour cream, and extra cheese.
• Vegetarian: Omit bacon and use olive oil; add smoked paprika for depth.
• Slow Cooker: Cook all ingredients (except cream and cheese) on low for 6 hours, then stir in cream and cheese.
• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.

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FAQs

Can I use frozen potatoes?
Yes, but reduce cooking time slightly to avoid overcooking.

Can I make this ahead of time?
Absolutely! Store in the fridge for up to 3 days. Reheat gently on the stovetop.

How thick should the soup be?
It should be thick and creamy but pourable. Adjust by adding more broth or cream if needed.

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Serving Suggestions

• Serve with crusty bread, cornbread, or bread rolls
• Pair with a light salad for a complete meal
• Great as a starter or main dish
• Perfect for family dinners, potlucks, or chilly evenings