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Hearty Potato, Bacon and Onion Soup

Hearty Potato, Bacon and Onion Soup

Rita

Rita

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

Persimmon
38

Persimmon

3/1/2007

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
34

bmma

4/15/2010

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
32

user

1/1/2007

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.

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