Old-Fashioned Potato & Bacon Soup

When the weather turns chilly, nothing warms the soul quite like a bowl of creamy potato and bacon soup. This classic recipe brings together the hearty comfort of russet potatoes with the smoky richness of crispy bacon, creating a bowl of pure comfort that tastes just like grandma used to make.

Ready in about 30 minutes, this old-fashioned potato soup strikes the perfect balance between simple ingredients and rich, satisfying flavor. It’s the kind of recipe that’s been passed down through generations, and for good reason.

Why You’ll Love This

• Ready in just 30 minutes from start to finish
• Uses simple pantry ingredients you likely already have
• Perfect make-ahead meal that tastes even better the next day
• Easily customizable with different toppings and add-ins
• Freezer-friendly for busy weeknight meals

Ingredients

• 6 slices bacon, diced
• 1 medium onion, diced
• 4 large russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions

1. Cook diced bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
2. Sauté diced onion in bacon fat until translucent.
3. Add potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes.
4. Whisk flour into cream, then stir into soup. Simmer 5 minutes until thickened.
5. Season with garlic powder, salt, and pepper.
6. Serve hot, topped with crispy bacon and green onions.

Tips & Variations

• For a thicker soup, mash some of the potatoes against the side of the pot
• Substitute half-and-half for heavy cream to reduce calories
• Add shredded cheddar cheese for an extra creamy version
• Make it vegetarian by omitting bacon and using vegetable broth
• For extra flavor, add a bay leaf while simmering

Serving Suggestions

Serve this hearty soup with a crusty artisan bread for dipping and a simple side salad. For the full comfort food experience, top with extra crispy bacon, shredded cheddar cheese, and a dollop of sour cream.

Notes

• Stores well in the refrigerator for up to 4 days
• Reheat gently over low heat, adding milk if needed to thin
• Soup will thicken as it cools

FAQs

• Can I freeze this soup? Yes, but freeze before adding cream. Add cream after reheating.
• Can I use different potatoes? Yes, but russets give the best creamy texture.
• Is this gluten-free? Substitute cornstarch for flour to make it gluten-free.
• Can I make this in a slow cooker? Yes, cook on low for 6-8 hours, adding cream in the last 30 minutes.

Old-Fashioned Potato & Bacon Soup

Recipe by Full Recipe

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When the weather turns chilly, nothing warms the soul quite like a bowl of creamy potato and bacon soup. This classic recipe brings together

Servings4

Prep15 min

Cook30 min

Calories—

Ingredients

• 6 slices bacon, diced
• 1 medium onion, diced
• 4 large russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Steps

1. Cook diced bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
2. Sauté diced onion in bacon fat until translucent.
3. Add potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes.
4. Whisk flour into cream, then stir into soup. Simmer 5 minutes until thickened.
5. Season with garlic powder, salt, and pepper.
6. Serve hot, topped with crispy bacon and green onions.

Notes

• Stores well in the refrigerator for up to 4 days
• Reheat gently over low heat, adding milk if needed to thin
• Soup will thicken as it cools