Becca's Potato Bacon Soup

Becca's Potato Bacon Soup

11
Rebecca Gross 0

"This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!"

Ingredients 45 m {{adjustedServings}} servings 314 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1186 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
  2. Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
  3. Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
Tips & Tricks
Baked Potato Soup I

This soup combines potatoes with bacon, cheese, and the works.

Irish Bacon and Cabbage Soup

Vegetable soup made decadent with bacon.

Footnotes

  • Cook's Note:
  • When cutting potatoes, if you want chunkier soup, make the pieces bigger. If you don't want any pieces left, cut them small. If creamier soup is desired, cook longer until potatoes are mostly broken-down.
  • Colby-Jack cheese can be substituted for the American cheese.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Becky Ambrose Rokitowski
1/9/2014

Made it exactly as recipe stated except I put actual celery in with the onion and carrots and left out the celery seed. Delicious. Great heated up the next day too.

Jeffrey Elliott
12/4/2013

I thought too easy to be so good!! Had some when it was done and heated it up later and it was better.

Volleyballmom
1/18/2014

Mmm mmm. Awesome recipe! I used yukon gold potatoes and only had a red onion. I also used fresh parsley not dried and followed the notes of the submitter and subbed 2 cups shredded colby jack for the american slices. I think the green onion garnish is necessary for some added texture. Thanks for sharing Radical Reebs!