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