If you’re looking for the ultimate bowl of comfort, this Old-Fashioned Potato & Bacon Soup delivers everything your heart (and taste buds) could want. With soft chunks of potatoes, crispy bacon, and a creamy broth, it’s the kind of timeless soup that makes you feel like you’re back in grandma’s kitchen.
This soup is simple, hearty, and full of flavor — perfect for chilly nights, meal prep, or when you’re craving something homey and satisfying. Made with basic ingredients and ready in under an hour, it’s a one-pot wonder you’ll turn to again and again.
Why You’ll Love This Soup
- 🥔 Loaded with tender potatoes and smoky bacon
- 🥣 Creamy and rich, but not too heavy
- 🔥 Great for leftovers – flavors deepen overnight
- 🧄 Comforting, classic, and customizable
- ✅ No fancy ingredients or complicated steps
Ingredients (U.S. Standard Measurements – Serves 4–6)
- 6 slices thick-cut bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (low sodium)
- 4 cups russet potatoes, peeled and diced (about 3–4 medium)
- 1 cup whole milk (or half-and-half for richer texture)
- ½ cup heavy cream
- Salt and black pepper, to taste
- Optional: shredded cheddar, green onions, sour cream for topping
Instructions
Step 1: Cook the Bacon
In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pot.
Step 2: Sauté Aromatics
Add diced onion to the pot and cook until softened (about 4 minutes). Stir in garlic and cook for another 30 seconds.
Step 3: Build the Base
Sprinkle flour over the onions and stir to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in chicken broth, scraping the bottom to release all that bacon goodness. Add the diced potatoes, bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
Step 4: Blend & Finish
Using a potato masher or immersion blender, mash some of the potatoes directly in the pot to create a creamier texture, leaving some chunks.
Stir in milk, cream, and half of the cooked bacon. Season with salt and pepper to taste. Simmer another 5–10 minutes on low heat to let the flavors meld.
Step 5: Serve
Ladle into bowls and top with the remaining bacon, shredded cheese, green onions, or a dollop of sour cream. Serve with crusty bread for the full cozy experience.
Tips & Tricks
- For extra depth, deglaze with a splash of white wine after cooking the onion.
- Want it smoky? Add a pinch of smoked paprika or a dash of liquid smoke.
- Use Yukon Gold potatoes for a buttery texture.
- Double the batch and freeze individual portions for later.
- For a lighter version, use 2% milk and turkey bacon.
Nutrition Facts (Estimated per serving – serves 6)
- Calories: 360
- Fat: 22g
- Carbohydrates: 30g
- Protein: 11g
- Sodium: 610mg
- Fiber: 2g
- Sugar: 4g
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