Old-Fashioned Potato And Bacon Soup

Cold evenings call for something cozy, and this old-fashioned potato and bacon soup became my go-to after a chilly day spent hiking in the woods. I remember that afternoon vividly—boots crunching over frosty leaves, the sky soft with clouds, and a wind sharp enough to bite through layers.

By the time I got home, I craved warmth that came from more than just blankets. I had russet potatoes, a few strips of bacon left over from brunch, and just enough cream in the fridge. That was all I needed.

The moment the bacon hit the pot and started to sizzle, the kitchen smelled like comfort. As the potatoes softened into the broth and the cream swirled in, everything felt just right. It was a soup born out of simplicity, but it delivered so much more. Hearty, creamy, and kissed with smoky bacon and sweet onion, every spoonful tasted like home—like slow evenings and warm lights.

Now, I make it not just when it’s cold outside, but when I need a pause—something rich but familiar. And with just a few ingredients, it’s easier than you’d think to get that kind of comfort in a bowl.

Short Description

A hearty, creamy potato and bacon soup made with simple ingredients, perfect for chilly nights or cozy dinners at home.

Key Ingredients

• 4 russet potatoes, peeled and diced
• 6 slices of bacon, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups of broth (chicken or vegetable)
• 1 cup heavy cream (or milk)
• Salt, pepper, and thyme to taste
• Green onions and shredded cheddar cheese, for garnish

Tools Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Blender or immersion blender (optional)
• Knife and cutting board

Cooking Instructions

Step 1: Cook the Bacon
Cook chopped bacon in a large pot over medium heat until crisp (6–8 minutes). Remove with a slotted spoon and set aside. Leave 2 tablespoons of fat in the pot.

Step 2: Sauté Onion and Garlic
Add onion and cook 3–4 minutes until translucent. Stir in garlic and sauté for 30 seconds.

Step 3: Add Potatoes and Broth
Add diced potatoes and broth. Season with salt, pepper, and thyme. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.

Step 4: Blend the Soup
Blend part or all of the soup for a creamy texture—use an immersion blender or transfer to a standard blender. Or mash with a spoon for a rustic feel.

Step 5: Stir in Cream
Lower heat and stir in the cream. Warm gently for 2–3 minutes. Adjust seasoning to taste.

Step 6: Garnish and Serve
Serve hot, topped with crispy bacon, green onions, and cheddar cheese.

Why You’ll Love This Recipe

– Comforting and filling with minimal ingredients

– Creamy texture with smoky bacon flavor

– Easy and quick—under an hour from start to finish

– Budget-friendly and perfect for pantry cooking

– Easily adaptable for dietary needs

Mistakes to Avoid & Solutions

Burnt Bacon: Cook on medium heat and remove when golden, not dark.

Hard Potatoes: Simmer longer if they’re still firm—don’t rush it.

Too Thick: Add more broth or milk to loosen it.

Too Thin: Let simmer uncovered to reduce.

Overblending: For a natural texture, pulse gently or blend only half.

Serving and Pairing Suggestions

– Crusty sourdough or garlic toast

– Simple green salad with vinaigrette

– As a starter before roast chicken or pork chops

– With grilled cheese for a nostalgic lunch

– Serve in mugs at casual potlucks or family nights

Storage and Reheating Tips

Fridge: Store in airtight containers up to 4 days.

Freezer: Freeze for up to 2 months. Thaw in fridge before reheating.

Reheat: Warm over low heat on stovetop. Add broth or milk if too thick.

FAQs

1. Can I use a different type of potato?
Yes! Yukon Golds or red potatoes work fine, though russets create the creamiest soup.

2. Is it possible to make this dairy-free?
Use oat cream or coconut milk in place of heavy cream.

3. No immersion blender—what now?
Blend in batches using a regular blender, and vent the lid slightly for steam.

4. How to make it vegetarian?
Skip bacon, use olive oil, and season with smoked paprika for depth.

5. How to thicken without cream?
Mash more potatoes directly into the soup, or stir in a cornstarch slurry.

Tips & Tricks

– Cut potatoes into even chunks for uniform cooking

– Taste often and adjust seasoning as needed

– Add a tablespoon of butter at the end for richness

– Warm cream slightly before stirring it in

– Try nutmeg or smoked paprika for subtle flavor boosts

Recipe Variations

Cheesy Broccoli: Add steamed broccoli and cheddar in Step 5

Spicy Jalapeño: Add a diced jalapeño with the onion

Loaded Baked Potato: Add sour cream and extra bacon at the end

Vegetarian Herb Blend: Use fresh herbs and vegetable broth

Sweet Corn Version: Stir in corn kernels with the potatoes

Final Thoughts

Potato and bacon soup feels like a quiet evening wrapped in a blanket, the kind of meal that doesn’t ask for much but gives a lot in return. It’s a reminder that comfort can come from a humble bowl, a wooden spoon, and a few pantry staples. I’ve turned to this recipe more times than I can count, especially when life moves too fast and I need something grounding.

The creamy broth, the salty crunch of bacon, the mellow sweetness of onion—it all just works. It’s not flashy, but that’s the beauty. It’s dependable. And sometimes that’s exactly what you need: food that feels familiar but still delivers satisfaction with every spoonful.

You can dress it up or keep it plain, and it’ll still bring that same cozy feeling. That’s what makes it worth keeping in your recipe box, right next to the handwritten cards and flour-dusted memories.