There’s nothing like a warm, hearty bowl of soup to comfort and satisfy, and this Old-Fashioned Potato & Bacon Soup is the perfect example. Made with simple ingredients like tender potatoes, crispy bacon, and a creamy broth, this classic soup is the ultimate comfort food. The smoky bacon adds a savory richness that perfectly complements the soft, velvety potatoes, making every spoonful a satisfying and flavorful experience.
What makes this soup so special is its simplicity and heartiness. It’s made with ingredients you probably already have in your kitchen, and yet it delivers big flavors. The combination of potatoes and bacon is timeless, and the creamy broth ties it all together for a rich, indulgent soup that’s perfect for chilly days. It’s easy to make and incredibly filling—perfect for family dinners or a cozy weekend lunch.
I first made this Old-Fashioned Potato & Bacon Soup when I was craving something warm and comforting but didn’t want to spend a lot of time in the kitchen. After browning the bacon and sautéing the onions, I tossed in the potatoes and broth, letting the flavors come together slowly. The result was a delicious, creamy soup that instantly felt like home. Since then, this recipe has become a go-to in our house, and I’m excited to share it with you!
Why This Old-Fashioned Potato & Bacon Soup Will Be Your New Favorite
- Classic comfort food: The combination of creamy potatoes and crispy bacon is a timeless favorite that never goes out of style.
- Hearty and filling: With plenty of potatoes and bacon, this soup is both filling and satisfying, making it perfect for a cozy meal.
- Simple and delicious: With minimal ingredients and straightforward preparation, this soup is easy to make but full of flavor.
- Customizable: You can add in extra vegetables, spices, or herbs to make this soup your own.
How to Make Old-Fashioned Potato & Bacon Soup
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on paper towels to drain.
- Sauté the onion and garlic: Remove most of the bacon drippings from the pot, leaving about 1 tablespoon. Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, or until fragrant.
- Add the potatoes and broth: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Mash the potatoes (optional): For a creamier texture, you can mash some of the potatoes directly in the pot with a potato masher or the back of a spoon, leaving some chunks for texture.
- Add the cream and seasonings: Stir in the heavy cream (or milk), dried thyme (if using), and salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to blend.
- Finish the soup: Stir in the cooked bacon, saving a little for garnish.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped green onions, shredded cheddar cheese, and the remaining bacon. Serve hot and enjoy!
Tips
- Use a variety of potatoes: You can use Yukon gold potatoes for a creamier texture or Russet potatoes for a chunkier soup.
- For a thicker soup: Mash more of the potatoes or add a little extra cream.
- Flavor variations: You can add a pinch of paprika or cayenne pepper for a little heat, or stir in some fresh herbs like rosemary or parsley for extra flavor.
- Bacon alternatives: If you want a lighter version, you can substitute turkey bacon or omit the bacon entirely for a vegetarian version.
Substitutions and Variations
- Gluten-Free: This soup is naturally gluten-free. Just be sure to check the broth label for any gluten-containing ingredients.
- Vegetarian: Skip the bacon and use vegetable broth to make this soup vegetarian. You can substitute the bacon with sautéed mushrooms or smoked tofu for a savory, plant-based option.
- Dairy-Free: Use coconut milk or almond milk and a dairy-free cheese alternative to make the soup dairy-free.
- Low-Carb: Skip the potatoes and use cauliflower for a lower-carb version of the soup. You can blend the cauliflower into a creamy texture to replace the potatoes.
Make a Healthier Version
- Lower Fat: Use half-and-half or milk instead of heavy cream for a lighter version.
- Lower Sodium: Use low-sodium broth and reduce the amount of salt you add.
- More Veggies: Add extra vegetables like carrots, celery, or leeks for a more nutritious soup.
Closing
And there you have it! This Old-Fashioned Potato & Bacon Soup is the ultimate comfort food—creamy, hearty, and full of rich, savory flavors. It’s easy to make, perfect for a cozy night in, and sure to please everyone at the table. Whether you’re enjoying it with a slice of crusty bread or garnishing it with extra cheese, this soup will warm you from the inside out. Don’t forget to let us know how your soup turns out, and check out more of our classic comfort food recipes for more satisfying meals!
Frequently Asked Questions
- How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave. - Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator. The flavors will develop even more overnight. Just reheat when ready to serve. - Can I freeze this soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw and reheat on the stove when ready to serve. - Can I use a different type of cheese?
Yes! You can use cheddar, Gruyère, or any cheese that melts well in this soup. - Can I use russet potatoes?
Absolutely! Russet potatoes work well for a hearty, thick soup, but feel free to use other types of potatoes like Yukon gold for a smoother texture. - Can I add more vegetables to this soup?
Yes! Feel free to add chopped carrots, celery, or even corn to enhance the flavor and nutrition of the soup. - Can I make this soup vegetarian?
Yes, simply omit the bacon and use vegetable broth to make this soup vegetarian. - Can I make this soup dairy-free?
Yes! Substitute the cream with coconut milk or a dairy-free cream alternative, and use dairy-free cheese for the topping. - What can I serve with this soup?
This soup is perfect with a side of crusty bread, a fresh green salad, or even a grilled cheese sandwich. - Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works well as a leaner alternative to regular bacon. - How can I make the soup spicier?
Add a pinch of red pepper flakes, cayenne pepper, or even a dash of hot sauce for a bit of heat. - How do I know when the potatoes are done?
The potatoes are done when they are easily pierced with a fork and are tender.
Old-Fashioned Potato & Bacon Soup
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
4 medium 4 russet potatoes, peeled and diced
6 slices 6 bacon, chopped
1 medium 1 onion, chopped
2 cloves 2 garlic, minced
4 cups 4 low-sodium chicken or vegetable broth
1 1/2 cups 1 1/2 heavy cream (or whole milk for a lighter version)
1 tsp 1 dried thyme (optional)
Salt and pepper to taste
2 tbsp 2 unsalted butter
1/4 cup 1/4 chopped green onions or chives for garnish (optional)
1/2 cup 1/2 shredded cheddar cheese for garnish (optional)
Directions
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on paper towels to drain.
- Sauté the onion and garlic: Remove most of the bacon drippings from the pot, leaving about 1 tablespoon. Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, or until fragrant.
- Add the potatoes and broth: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Mash the potatoes (optional): For a creamier texture, you can mash some of the potatoes directly in the pot with a potato masher or the back of a spoon, leaving some chunks for texture.
- Add the cream and seasonings: Stir in the heavy cream (or milk), dried thyme (if using), and salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to blend.
- Finish the soup: Stir in the cooked bacon, saving a little for garnish.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped green onions, shredded cheddar cheese, and the remaining bacon. Serve hot and enjoy!
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