Creamy Potato Soup with Bacon
User Reviews
4.9
Creamy Potato Soup with Bacon
Description
This soup begins with cooking thick-cut bacon until crispy, then using the rendered bacon fat to sauté finely chopped onions, celery, and carrots, which adds a gentle sweetness and aromatics. Flour, garlic, and Italian seasoning are introduced to create a roux base that thickens the broth once chicken stock is added. Peeled and diced russet potatoes are cooked in the simmering broth and cream until they become very tender and start to fall apart, contributing creaminess and texture. Most of the crispy bacon is returned to the pot to infuse its smoky flavor, with some reserved for garnish.
The result is a thick and rich soup with a smooth yet slightly chunky texture from the softened potatoes and vegetables. The heavy cream adds silkiness, balancing the smoky, savory elements from the bacon. Italian seasoning and garlic impart subtle herbal notes, making the soup flavorful without overpowering the core potato and bacon components.
This soup can be served as a comforting main dish with crusty bread or as a starter on a chilly day. Its creamy consistency and bacon make it satisfying and filling.
Notes suggest using seasoning salts like Lawry's or Tony's to boost flavor complexity without adding heat, and describe weighing potatoes for consistent results. Substitutions like a pinch of cayenne pepper with salt can add slight warmth. Monitoring potato doneness ensures the right creamy texture without overcooking.
Ingredients
- 6 trips Bacon cut into small pieces, thick cut
- 1/2 medium onion chopped finely
- 2 ticks celery chopped finely
- 1 large carrot peeled & chopped finely
- 1/4 cup flour
- 2 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth or stock
- 1 cup heavy cream aka whipping cream
- 2 pounds russet potato peeled & diced, see note
- salt to taste, see note, or Tony's Seasoning
- black pepper to taste, see note, or Tony's Seasoning
Instructions
- Add the bacon to a Dutch oven/soup pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, transfer it to a paper towel lined plate. Leave the bacon fat in the pot.
- Add the onions, celery, and carrots to the pot and sauté for 5-7 minutes.
- Stir in the flour, garlic, and Italian seasoning, and cook for about a minute, stirring nearly constantly.
- Stir in the chicken broth, and ensure the flour has dissolved and the browned bits are scraped up from the bottom of the pot.
- Add in the cream, potatoes, and most of the bacon (save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook with the lid slightly open until the potatoes are fall-apart tender (20-25 minutes). Stir every so often. The soup will get thicker the longer you cook it.
- Add seasoning salt and pepper as needed. Garnish bowls with the rest of the bacon.
Notes
- Use seasoning salts such as Lawry's or Tony's Original Creole Seasoning for more flavorful seasoning than plain salt.
- A pinch of cayenne pepper combined with regular salt can add subtle warmth without making the soup spicy.
- Weighing potatoes is recommended for consistency, though approximate measures are acceptable; two pounds of russet potatoes usually equals two large or three medium-to-large potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 72mg | 24% |
| Sodium | 859mg | 36% |
| Potassium | 1004mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2668IU | 53% |
| Vitamin C | 13mg | 14% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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