Name: Old-Fashioned Potato & Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 slices bacon, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 4 medium potatoes, peeled and diced; 4 cups chicken or vegetable broth; 1 cup heavy cream or milk; 2 tbsp butter; 2 tbsp flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme; Green onions or chives, chopped (for garnish); Cheese, shredded (optional, for garnish)

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Short Description

Old-fashioned potato and bacon soup is the ultimate comfort food. With its creamy, rich texture and smoky bacon flavor, this hearty soup is perfect for chilly evenings. Made with simple, wholesome ingredients, this classic recipe is easy to prepare and will quickly become a family favorite.

Why You’ll Love This Recipe

Rich and Creamy Texture – This soup boasts a velvety consistency, thanks to the tender potatoes and a luscious, well-seasoned broth.
Savory and Smoky Flavor – The bacon adds a deep, smoky richness that perfectly complements the mild potatoes.
Easy to Make – With straightforward steps and simple ingredients, this soup is accessible to cooks of all levels.
Perfect for Any Occasion – Whether you need a quick weeknight meal or a warm dish for a special gathering, this soup fits the bill.
Versatile and Adaptable – Easily modify the recipe to suit dietary preferences or use whatever ingredients you have on hand.

Ingredients

Bacon
Onion
Garlic
Potatoes
Chicken or vegetable broth
Heavy cream or milk
Butter
Flour
Salt
Black pepper
Thyme
Green onions or chives (for garnish)
Cheese (optional, for garnish)

Directions

Cook the Bacon – In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Sauté Aromatics – Add the chopped onions and minced garlic to the bacon fat. Sauté until the onions become translucent and fragrant.
Add Potatoes and Broth – Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Make the Roux – In a separate small pan, melt butter and whisk in flour to create a roux. Cook for a couple of minutes until golden brown.
Thicken the Soup – Slowly whisk the roux into the soup, stirring continuously until the broth thickens.
Incorporate Cream – Pour in the heavy cream or milk and continue to stir until well combined. Let the soup simmer for a few more minutes.
Season the Soup – Add salt, black pepper, and thyme to taste. Stir well to evenly distribute the flavors.
Serve and Garnish – Ladle the soup into bowls and top with crispy bacon, chopped green onions or chives, and cheese if desired.

Variations

Lighter Version – Use milk instead of heavy cream and reduce the amount of bacon for a lower-fat option.
Cheesy Delight – Stir in shredded cheddar or Parmesan for a richer, cheesier flavor.
Vegetarian Option – Omit bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky element.
Spicy Kick – Add a dash of cayenne pepper or red pepper flakes for a little heat.
Loaded Baked Potato Style – Serve with sour cream, extra cheese, and crispy fried onions for an indulgent twist.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 servings

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or milk to restore the consistency.

FAQs

How can I make this soup gluten-free?

Substitute the flour with cornstarch or a gluten-free flour blend to make a gluten-free roux.

Can I use a different type of potato?

Yes, Yukon Gold or Russet potatoes work best, but red potatoes or sweet potatoes can also be used for variation.

What can I use instead of heavy cream?

Milk, half-and-half, or even coconut milk can be used as a substitute for heavy cream.

Can I make this soup ahead of time?

Absolutely! This soup stores well and tastes even better the next day as the flavors meld together.

How can I add more protein?

Add diced chicken, sausage, or ham to increase the protein content.

What herbs pair well with this soup?

Thyme, rosemary, and parsley are great choices that complement the flavors of bacon and potatoes.

How do I make the soup smoother?

Use an immersion blender to blend some or all of the soup for a silkier texture.

Can I cook this in a slow cooker?

Yes! Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream at the end.

How can I prevent the milk from curdling?

Use whole milk or heavy cream and avoid boiling the soup once dairy is added.

Is it possible to make this soup dairy-free?

Yes, use dairy-free milk alternatives like almond or oat milk and swap butter with olive oil.

Conclusion

This old-fashioned potato and bacon soup is a timeless recipe that never fails to satisfy. Whether you’re looking for a comforting meal on a cold day or an easy dish to prepare for family and friends, this soup is a perfect choice. Try it today and enjoy the rich, creamy flavors of this classic homemade favorite!

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