Potato Soup with Bacon and Asparagus

Potato Soup with Bacon and Asparagus

5 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Chairman James
Recipe by  Chairman James

“This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half cup of instant mashed potato flakes.”

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Adjust Servings

Original recipe yields 6 recipes



  1. Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
  2. Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
  3. Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
  4. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
  5. Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
  6. Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
  7. Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
  8. Sprinkle soup with chives to serve.

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Reviews (5)

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Our guests loved this soup; makes for a nice presentation as well. This was a bit thick, but then I didn't weigh my potatoes...so that could have been the culprit. Easy to fix with some thinning. I used evaporated milk for a creamier soup (no diluting.) Thanks for the fabulous recipe.

Cheryl's Cooking Now!

Cheryl's Cooking Now!

I followed this recipe to a T but had to use cornstarch to thicken it. My family loved this soup! Even my daughter who is not a fan of asparagus loved it! I will make this soup again, however, I will make a few "tweaks" for our preference. Instead of heating the milk in the microwave I will put it on the stove top. When the milk starts to boil I will put in 1 tsp of cornstarch so it will dissolve. Then lower the heat and add all other ingred except bacon. I will use the bacon as a garnish. Also I will not mash the potatoes.



I used Yukon gold potatoes, because that is what I had on hand. I had the opposite result from the other reviewers, because I had to add milk. I enjoyed the combination of flavors and textures. Usually potato soup is very creamy, so with the addition of the crunchy asparagus and the crisp bacon, the texture was interesting. The recipe directions do not say what to do with the asparagus, once it is cooked, so I used it as a garnish, along with the bacon and chives.

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Amount Per Serving (6 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 50 g
  • 16%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 637 mg
  • 25%

Based on a 2,000 calorie diet



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Bacon and Potato Soup


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Chilled Kale and Potato Soup