Hearty Potato, Bacon and Onion Soup

Hearty Potato, Bacon and Onion Soup

30 Reviews 2 Pics
Rita
Recipe by  Rita

“This soup is a favorite with my family, and is quick and easy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

ADVERTISEMENT

Directions

  1. In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute.
  2. Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.
  3. In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.

Share It

Reviews (30)

Rate This Recipe
Persimmon
37

Persimmon

Not as good as I expected from the reveiws, although not bad either. Could use more thickening. I found myself adding salt as I ate it. There is a big problem with the cooking instructions -- it says to add the dairy to the soup directly, but if you do so, it will immediately curdle and clump. That can be avoided by simply taking a bit of the hot soup liquid and mixing it with the dairy in a small bowl, and then adding it back to the soup.

bmma
33

bmma

I make this exact recipe all the time and its really wonderful. The trick to thickening it is to mash some of the potatoes. Using a hand blender or food processor blends the bacon and onion as well, which really helps with the flavour, especially getting that right amount of salt. I usually remove several cups of the potatoes once cooked, blend, and return to the pot. That way there are still some chunks of potatoes left. Also, avoid rinsing your potatoes after cubing them, as the starch will help the soup to thicken as well. Great recipe!

user
31

user

I substituted chicken broth for the water, omitted the bouillon cube, and added a pinch of cayenne pepper and this was delicious. A great quick meal on a cold night.

More Reviews

Similar Recipes

Cheesy Potato Soup II
(161)

Cheesy Potato Soup II

Hearty Ranch and Bacon Potato Soup
(60)

Hearty Ranch and Bacon Potato Soup

Spicy Potato Soup II
(42)

Spicy Potato Soup II

Cream of Onion and Potato Soup
(28)

Cream of Onion and Potato Soup

Potato and Onion Soup
(25)

Potato and Onion Soup

Easy Cheesy Bacon Potato Soup
(15)

Easy Cheesy Bacon Potato Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 578 cal
  • 29%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 155 mg
  • 52%
  • Sodium
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheesy Potato Soup II

>

next recipe:

Baked Potato Soup IV