I am Anika Shah the apartment dweller who grabs one enamel pot and answers every hunger call
I keep telling you to remember the gentle simmer and the spoon coat that forms when starchy potato meets hot broth in this Potato Bacon Soup recipe
Midweek slog can be rough so I show up with this creamy potato bacon soup that has y'all drooling at first stir and warming hearts by the ladle full
Comfort lane why it works
- Rich bacon bits give smoky depth that tickles your tastebuds and tugs you back for more
- Soft cooked potato chunks hit that cozy mark when you need dang comfort food pronto
- Onion and garlic sweat out sweet flavors into the broth making each spoonful full on satisfying
- Milk or cream makes it smooth so your spoon slides right through that velvety blanket of soup
- It all cooks in one pot meaning less cleanup which you will totally appreciate
Ingredient rainbow list
- Russet potatoes peeled and cubed these starchy wonders give body and that mild earthy taste you crave
- Thick cut bacon cut into bite size pieces for smoky crisp bits that float around in every scoop
- Yellow onion diced small it melts down into sweetness that plays nice with the potatoes
- Fresh garlic minced fine because that pungent kick wakes up your senses just right
- Chicken broth or stock you can use veggie broth if you wanna keep it lighter but I dig the classic
- Whole milk or half and half adds rich creaminess without weighing you down too much
- Unsalted butter to sauté and bring it all together with that silky mouthfeel
- Chopped chives or parsley for that pop of color and mild oniony taste on top
One pot flow steps
- Render the bacon in a large saucepan over medium heat until it releases fat and gets crisp then scoop out half to use as garnish later
- Toss in the diced onion and garlic into the hot bacon fat stirring so they sweat out sweet notes without browning too fast
- Add the potato cubes next stirring gently so you get some starch release that thickens the soup later
- Pour the chicken broth in stirring to scrape up any bits stuck on the bottom creating a yummy base
- Bring to a gentle simmer then cover and let it cook until potatoes are tender about fifteen minutes
- Stir in butter and milk slowly then use a spoon to coat the potatoes in that creamy broth until it looks good and smooth
- Season with salt pepper taste it and adjust then sprinkle the reserved bacon on top before serving hot
Sneak ahead prep tips
- Dice the potatoes and onions the night before store them in water in the fridge it keeps them from browning
- Cook and crumble extra bacon on your day off then freeze in small packs for a fast grab
- Mix together the broth and milk in a jar ahead so you can just dump it right in your pot
- Chop fresh herbs ahead of time wrap in a damp paper towel and slip into a freezer bag so they stay bright
First ladle moment
That first spoonful hits you like a warm hug on a chilly day you lean in close as the steam brings up that smoky bacon scent
You notice the tender potato chunk wrapped in creamy broth and think man this is exactly what I needed
Your mouth waters at the smooth texture and flavors dance around your tongue making it dang hard to take just one taste
Table side garnish sparks
Bring out little bowls of shredded cheese more bacon bits fresh chopped chives and a swirl of cream so folks can pimp their own bowls
A sprinkle of paprika gives it a faint smokey blush and a dash of cracked pepper keeps things lively
Let everyone go wild y'all will see smiles break out all around the table
Leftover cuddle plan
Store the cooled soup in an airtight container in the fridge up to four days but trust me it will vanish sooner
When you reheat add a splash of milk or broth to freshen it up and stir until it returns to that silky texture
Pair with toasted bread or buttered crackers on the side for dunking action that never disappoints
You can even ladle it into a bread bowl for a dang fun twist that feels like a mini event
Just heat slow over low heat so it does not separate then dive in with fresh garnishes to revive that just made vibe
Warm wrap plus five FAQs
If y'all need more inspo try wrapping a warm flour tortilla around a spoonful of this potato bacon soup to catch every drop it is kinda genius
And now let me hit you with some common questions to keep things crystal clear
Q What can I use if I do not have bacon
A You can swap in diced ham or smoked sausage for a similar meaty vibe though it changes the flavor a bit
Q Can I make this vegetarian
A Totally just use vegetable broth and skip the bacon or add crispy fried mushrooms for an earthy swap
Q How do I thicken if it is too thin
A Mash a few potato chunks against the side of the pot or stir in a small slurry of flour and water until you reach your goal
Q Can I freeze leftovers
A Sure store in freezer safe containers for up to three months just thaw overnight in the fridge before reheating
Q What sides go best with this soup
A Crusty bread buttered toast garlic knots or a simple green salad all team up nicely with a bowl of creamy comfort
Potato Bacon Soup Recipe
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 blender (optional for pureeing)
Ingredients
- 6 strips bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced Approximately 4 cups.
- 4 cups chicken or vegetable broth
- 1 cup heavy cream Can substitute half and half for a lighter version.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika Optional.
- to taste chopped chives or green onions For garnish.
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté in the bacon drippings for about 5 minutes, or until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let simmer for about 20 minutes, or until the potatoes are tender.
- Optional: For a creamier soup, use a blender to puree half of the soup and then return it to the pot. If you prefer a chunkier texture, simply skip this step.
- Stir in the heavy cream, salt, black pepper, and smoked paprika (if using). Let it heat through for an additional 5 minutes.
- Crumble the reserved bacon and stir it into the soup just before serving, or use it as a topping.
- Ladle the soup into bowls and garnish with chopped chives or green onions.
