Potato Soup with Bacon – When you are looking for a simple meal that is sure to please the family and still give them something healthy and nutritious, this is the recipe you need to have on hand.
This also cures those nagging bacon attacks that hit some of us. Potato Soup with Bacon is the perfect Go To on a cold day.
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Filled with Potatoes, bacon, onion, celery and of course carrots, this Soup will fill you up and warm you up!
What is going to set this Soup over and above all others is that we will use the bacon fat to make the roux, which in turn will be the base for a delicious bowl of goodness.
Frequently Asked Questions:
Which type of potato is best to use for this Potato Soup with Bacon?
I prefer to use Red potatoes or even Yukon Gold. These are both flavorful potatoes, yet will hold up well in this soup. The best choice would be Russet potatoes, as they hold up very well.
Should I use regular bacon?
The answer to this is what you choose to use. I prefer to use thick bacon. My parents prefer to use peppered bacon, and our friends prefer the sweetness of Applewood bacon. Whether you choose thick, thin, flavored or not is a matter of taste.
Can this be made in advance?
You could make this one day in advance. This will give the ingredient flavors a chance to meld together. However, making it too far in advance will cause the potatoes to soak up too much of the broth and become mushy.
How should I store the Potato Soup with Bacon?
The soup will remain fresh as long as it is in an airtight container and in the refrigerator. You can store it for 3 to 4 days.
Can I freeze Potato Soup with Bacon?
The Potato Soup with Bacon could be stored in the freezer for up to 3 months. Be sure it is cooled to room temperature, and placed in a freezer safe container. Label and date the container.
What do you need to make Potato Soup with Bacon
6 strips bacon, cut into small pieces
½ yellow onion, diced
2 sticks Celery, chopped fine
1 large carrot, peeled and diced
2 Garlic cloves, freshly minced
¼ tsp Italian Seasoning
¼ cup All purpose flour
4 cups Chicken Broth, or Vegetable Stock
1 cup heavy cream
2 lbs potatoes, Russets work best, peeled and diced
Salt and Pepper to taste
What do you need to make Potato Soup with Bacon
FIRST STEP:
Slice and add the bacon pieces to a Dutch oven over medium high heat. Cook until crispy
Transfer bacon to a paper towel lined plate
Using the same Dutch oven with bacon grease still in, add the onions and celery, along with the carrots and saute for 5 to 7 minutes
Stir in the flour, Italian Seasoning and garlic. Cook for one minute stirring continuously
SECOND STEP:
Add the broth to the pot, scraping the bottom to get the browned bits
Add in the cream, potatoes and most of your cooked bacon
THIRD STEP:
Increase the heat to high and bring the soup to a boil. Once it begins to boil, reduce the heat to a fast simmer so it only gently boils
Cover partially with a lid and cook until the potatoes are tender, about 20 minutes
Stir randomly, and notice that the longer you cook the soup, the thicker it becomes
Add Salt and pepper to taste, ladle into bowls and garnish with the remaining bacon
Enjoy!
SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Creamy Potato Soup with Bacon
Ingredients
- 6 strips bacon, cut into small pieces
- ½ yellow onion, diced
- 2 sticks Celery, chopped fine
- 1 large carrot, peeled and diced
- 2 Garlic cloves, freshly minced
- ¼ tsp Italian Seasoning
- ¼ cup All purpose flour
- 4 cups Chicken Broth, or Vegetable Stock
- 1 cup heavy cream
- 2 lbs potatoes, Russets work best, peeled and diced
- Salt and Pepper to taste
Instructions
FIRST STEP:
Slice and add the bacon pieces to a Dutch oven over medium high heat. Cook until crispy
Transfer bacon to a paper towel lined plate
Using the same Dutch oven with bacon grease still in, add the onions and celery, along with the carrots and saute for 5 to 7 minutes
Stir in the flour, Italian Seasoning and garlic. Cook for one minute stirring continuously
SECOND STEP:
Add the broth to the pot, scraping the bottom to get the browned bits
Add in the cream, potatoes and most of your cooked bacon
THIRD STEP:
Increase the heat to high and bring the soup to a boil. Once it begins to boil, reduce the heat to a fast simmer so it only gently boils
Cover partially with a lid and cook until the potatoes are tender, about 20 minutes.
Stir randomly, and notice that the longer you cook the soup, the thicker it becomes.
Add Salt and pepper to taste, ladle into bowls and garnish with the remaining bacon
Enjoy!