Old-Fashioned Potato & Bacon Soup stands as a testament to the enduring appeal of comfort food, drawing from generations of home cooking wisdom. This hearty soup traces its roots to rustic farmhouse kitchens, where simple, wholesome ingredients were transformed into soul-warming meals. The combination of creamy potatoes and smoky bacon creates a perfect harmony that has made this dish a beloved staple across many cultures.
What makes this soup truly special is its ability to balance simplicity with rich, complex flavors. The starchy potatoes serve as the perfect canvas, breaking down slightly during cooking to create a naturally thick, creamy base without requiring excessive cream or thickeners. The bacon performs double duty – its rendered fat becomes the foundation for building flavor, while the crispy bits add a delightful textural contrast to the smooth soup.
This recipe honors traditional cooking methods while incorporating modern conveniences. It’s the kind of dish that improves as it sits, making it perfect for batch cooking or preparing ahead for family gatherings. The soup’s versatility allows for seasonal adaptations – adding corn in summer, leeks in spring, or root vegetables in winter. Whether served as a humble weeknight dinner or as the start to a special meal, this Old-Fashioned Potato & Bacon Soup connects us to a culinary heritage where comfort and simplicity reign supreme. It’s not just a recipe; it’s a warm embrace in a bowl, offering both nourishment and nostalgia with every spoonful.
Hearty, comforting soup that combines creamy potatoes with crispy bacon for a perfect cold-weather meal. This classic recipe serves 6-8 people.
Old-Fashioned Potato & Bacon Soup
Ingredients
Main Ingredients
8 slices bacon, diced
1 large onion, diced
3 cloves garlic, minced
6 medium russet potatoes, peeled and cubed (about 2½ pounds)
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter
Seasonings
1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper to taste
Garnish
Chopped fresh chives or green onions
Extra crumbled bacon
Shredded cheddar cheese (optional)
Instructions
In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add diced onion to the bacon fat and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add butter to the pot. Once melted, sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to cook out the raw flour taste.
Gradually add chicken broth while stirring constantly to prevent lumps from forming. Add bay leaves and thyme.
Add the cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until potatoes are tender when pierced with a fork.
Remove bay leaves. Using a potato masher, gently mash some of the potatoes in the pot, leaving plenty of chunks for texture.
Stir in milk and heavy cream. Simmer for an additional 5 minutes until heated through and slightly thickened. Season with salt and pepper to taste.
Return most of the bacon to the soup, reserving some for garnish.
Serving
Ladle the hot soup into bowls and garnish with:
Reserved crispy bacon bits
Chopped fresh chives or green onions
Shredded cheddar cheese if desired
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of milk or cream to reach desired consistency.
Notes
For extra flavor, try using Yukon Gold potatoes instead of russet
If soup becomes too thick, thin with additional milk or broth
For a lighter version, substitute half-and-half for the heavy cream