Description

This Creamy Potato Soup with Bacon is a comforting and hearty dish perfect for chilly days. Made with tender Russet potatoes simmered in a rich and savory broth, blended with crispy bacon, sautéed vegetables, and a touch of cream, this soup offers a perfect balance of creamy texture and smoky flavor. Easy to make on the stovetop, it’s a crowd-pleaser ideal for family dinners or casual gatherings.

Ingredients

Scale

Soup Base

6 strips thick cut bacon, cut into small pieces
1/2 medium onion, finely chopped
2 sticks celery, finely chopped
1 large carrot, peeled & finely chopped
1/4 cup flour
2 cloves garlic, minced
1/4 teaspoon Italian seasoning
4 cups chicken broth or stock
1 cup heavy/whipping cream
2 pounds Russet potatoes, peeled & diced

Seasoning

Seasoning salt & pepper or Tony’s Seasoning, to taste

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Instructions

Cook Bacon: Add the bacon pieces to a Dutch oven or large soup pot set over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the bacon is crispy and browned.
Set Aside Bacon: Use a slotted spoon to transfer the crispy bacon onto a paper towel-lined plate to drain excess fat. Leave the rendered bacon fat in the pot for added flavor.
Sauté Vegetables: Add the finely chopped onions, celery, and carrots to the pot with the bacon fat. Sauté the vegetables over medium heat for about 5-7 minutes until softened and fragrant.
Add Flour and Seasoning: Stir in the flour, minced garlic, and Italian seasoning. Cook this mixture for about one minute, stirring almost constantly to form a roux and prevent burning.
Add Broth and Scrape: Slowly pour in the chicken broth while stirring to dissolve the flour. Scrape up any browned bits stuck to the bottom of the pot to enhance the soup’s flavor.
Add Cream, Potatoes, and Bacon: Stir in the heavy cream, diced potatoes, and most of the cooked bacon pieces (reserve some bacon for garnish). Increase heat to high and bring the soup to a boil.
Simmer Until Tender: Once boiling, reduce the heat to a rapid simmer with the lid slightly ajar. Cook for 20-25 minutes, stirring occasionally, until the potatoes are fall-apart tender and the soup has thickened.
Season and Serve: Adjust seasoning by adding salt, pepper, or Tony’s seasoning to taste. Ladle the soup into bowls and garnish with the reserved crispy bacon pieces before serving.

Notes

Use Russet potatoes for the best texture—they break down easily and thicken the soup.
If you prefer a smoother consistency, partially mash the potatoes as they cook or use an immersion blender.
The bacon fat adds essential flavor; do not discard it after cooking the bacon.
For a dairy-free option, substitute the cream with coconut milk or almond milk, though it will alter the flavor slightly.
Season to taste with either seasoning salt, black pepper, or Tony’s seasoning for an extra kick.