Creamy Potato Bacon Soup
User Reviews
5
Creamy Potato Bacon Soup
Description
Creamy Potato Bacon Soup starts with crisping chopped bacon, then cooking onion, garlic, and celery in the rendered fat to build savory depth. Potatoes simmer in broth with thyme until tender before stirring in cream to enrich the broth. A cornstarch slurry helps thicken the soup for a velvety finish. Adding half the bacon into the soup gives smoky pockets throughout, while parmesan cheese and additional bacon garnished on top add sharpness and crunch.
The texture combines tender potato chunks with a creamy base and smoky bacon bits. The use of heavy cream and the gentle simmer prevent the potatoes from breaking down completely, keeping some bite. The flavor profile is balanced with thyme's subtle herbal note and a pinch of cayenne to provide slight warmth.
This soup works well as a hearty starter or light meal, especially in cooler weather. Serving it with crusty bread complements the creamy texture. Variations include adding cheddar cheese for additional richness or leaving some potato skins on for a bit more texture and fiber.
To save time, chop vegetables while bacon cooks. For thicker soup, partially blending some of the cooked potatoes before adding bacon is recommended. This soup also reheats well for leftovers.
Ingredients
- 8 lices Bacon chopped
- ½ onion diced
- 2 cloves garlic minced
- 2 ribs celery diced
- 3 cups chicken broth reduced sodium
- 16 ounces potato peeled and diced ½-inch, about 2 medium potatoes, baking variety
- ¼ teaspoon thyme dried leaves
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- salt to taste
- black pepper to taste
- pinch cayenne pepper
- Parmesan Cheese and sliced green onions, for garnish, optional, shredded
Instructions
- Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
- Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
- Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
- Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
- Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.
Notes
- Chop onions and celery while bacon cooks to streamline preparation.
- Peel and dice potatoes during onion cooking to save time.
- Mash or blend some cooked potatoes before adding bacon if you prefer a thicker soup.
- Leave skins on thin-skinned potatoes like red or Yukon gold for texture and fiber.
- Cheddar cheese can be stirred in along with bacon for extra flavor; reserve some bacon for crispy garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 506 | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 982mg | 41% |
| Potassium | 824mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 21mg | 23% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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