Potato Bacon Soup

This Potato Bacon Soup is rich and creamy and packed with smoky bacon! 

A creamy broth, chunks of potato, and of course it wouldn’t be a bacon soup without lots of bacon. This dish is easy to make and will satisfy even the heartiest of appetites!

potato bacon soup in a bowl

Savory Potato Bacon Soup

This is a great soup recipe. We love it because:

  • this soup is fast enough for a weeknight meal
  • most of the ingredients are things I usually have on hand
  • we love the rich flavors
  • it keeps for about 4 days and reheats well for lunches

ingredients for Potato Bacon Soup on a marble board

Ingredients

BACON A bacon soup needs bacon and lots of it! We prefer a thick cut bacon.

If you don’t have bacon, you can use pre-cooked bacon crumbles. Brown them in a pan with a bit of oil before cooking the onion. This crisps the bacon and flavors the oil at the same time.

DAIRY I use a bit of heavy cream in the broth. If you’d like you can substitute either light cream or a bit of evaporated milk. Regular milk can be used but the soup won’t be as creamy and you’ll need to increase the cornstarch a little bit.

BROTH Use low sodium so the soup isn’t too salty, or make your own homemade chicken stock for use in lots of recipes.

POTATOES  Baking potatoes (russets or Idaho potatoes) are nice and starchy and for great flavor and texture.

Potato Bacon Soup ingredients in a pot

Variations

  • We like to add sliced leek, cheddar cheese, cooked sausage, or even leftover chicken.
  • A dollop of sour cream is great on top!
  • Feel free to add other mix-ins like jalapenos, green chilis, sundried tomato, chopped basil, or even sliced black olives.

How to Make Potato Bacon Soup

This delicious soup is really easy to put together!

  1. Cook & drain bacon. Sauté onion, garlic, & celery in bacon grease per printable recipe below.
  2. Stir in broth, potatoes, thyme, & simmer, then stir in cream.
  3. Thicken with a cornstarch slurry to desired texture and stir in half the bacon.

Season, serve immediately with Parmesan, bacon, & sliced green onions on top.

Potato Bacon Soup in a pot with a ladle

Recipe Perfection

  • For a thicker soup, mash or blend a portion (or all) of the soup.
  • If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
  • Adding shredded cheddar cheese will make the soup extra creamy.
  • Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Leftovers

  • Keep leftovers in a covered container in the refrigerator for about 3 to 4 days. The flavor will actually improve!
  • Reheat soup on the stovetop or in individual servings in the microwave.
  • Freeze potato soup in zippered bags with the date labeled on the outside and it will keep for about 3 months. When it’s thawed, it may be grainy because cream and potatoes don’t freeze well, but that can be remedied by adding fresh potatoes, a dash of cream, and fresh seasonings.

More Rich Soups We Love

Easy Cauliflower Soup

Broccoli Soup – 20 minute meal

Split Pea Soup

Crock Pot Potato Soup

Fresh Tomato Soup – reader favorite

Did you love this Potato Bacon Soup? Be sure to leave a rating and a comment below! 

Potato Bacon Soup in a bowl with a spoon

Potato Bacon Soup

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
Course Dinner, Lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 506
Author Holly Nilsson

Ingredients

  • 8 slices bacon chopped
  • ½ onion diced
  • 2 cloves garlic minced
  • 2 ribs celery diced
  • 3 cups chicken broth low sodium
  • 16 ounces baking potatoes peeled and diced ½”, about 2 medium potatoes
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • salt & pepper to taste
  • cayenne pinch
  • parmesan cheese & sliced green onions for garnish

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

To make prep quick: Chop the onions & celery while the bacon is cooking. While the onion is cooking, peel and dice the potatoes.

For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.

If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.

Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Nutrition

Serving: 1.25cup | Calories: 506 | Carbohydrates: 28g | Protein: 10g | Fat: 40g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 982mg | Potassium: 824mg | Fiber: 2g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 2mg
Potato Bacon Soup in a bowl with a title
Potato Bacon Soup in a bowl with writing
Potato Bacon Soup in a bowl with a spoon and text
Potato Bacon Soup with bacon and a title

Originally posted at Spend with Pennies

When You Have Too Much Broccoli

Broccoli Soup

8 servings

Ingredients

1 tablespoon butter
6 garlic cloves, sliced
4 shallots, sliced
1 large baking potato, peeled and cut into 1-inch pieces
1 sprig thyme  or 1 teaspoon dried
1 onion, diced
2 bunches broccoli {4 heads}
8 cups chicken broth
Pinch of freshly ground pepper
1/2 cup half-and-half or cream
1/4 cup snipped chives
Salt and freshly ground black pepper to taste

Directions

Remove the broccoli florets and divide them in half. Save one half for another recipe and set aside the remaining florets. Dice the stalks into small pieces.

In a large soup pot, over medium heat, melt the butter. Add the garlic, shallots,, onion and thyme. Sweat in the butter until softened.

Add the potatoes and broccoli stems. Stir the mixture several times.

Pour in the chicken broth and bring to a boil. Turn the heat to low, partially cover the pot and simmer the soup for about 90 minutes until all the vegetables are very soft.

Puree the soup in the pot with an immersion blender until very smooth.

Add the broccoli florets and cream and season with salt and pepper, to taste. Cover the pan and simmer over very low heat until the florists are softened for about 10 minutes.

Serve h garnished with chives.t.

Originally posted at Jovina Cooks Italian

Potato Corn Chowder

This potato corn chowder has tender chunks of potato and corn in a thick velvety creamy broth!

This makes for a quick weeknight meal or a great lunch. Serve with a fresh salad and some bread for dipping.

close up of Quick Potato Corn Chowder in bowls

Quick & Savory Soup

  • This soup tastes like it’s been simmering on the stove for hours but it’s super fast to make.
  • It’s creamy, rich and satisfying.
  • Add chunks of salmon, garlic shrimp or even leftover ham.

ingredients to make Quick Potato Corn Chowder

Ingredients

Lots of healthy and tender vegetables make up this thick and hearty chowder!

VEGETABLES Colorful carrots, corn, and celery are simmered in a rich and creamy base. Time saving tip: frozen vegetable medley can be used in a pinch! Corn can be fresh off the cob, use frozen kernels, or even canned.

POTATOES We use baking potatoes in this recipe since they’re nice and starchy. Toss in some leftover mashed potatoes or use up extra baked potatoes in this recipe.

BASE Chicken broth mixed with cream and potatoes make the base. Use cartons of broth or homemade stock. If serving it vegetarian-style, just sub out the chicken stock for vegetable broth!

How to Make Potato Corn Chowder

Old fashioned potato corn chowder comes together so quick and easy!

  1. Sauté veggies and garlic in butter. Add potatoes.

ingredients in a pot and bowl to make Quick Potato Corn Chowder

  1. Add broth, & seasonings. Simmer until potatoes are tender.

adding ingredients to pot to make Quick Potato Corn Chowder

  1. Add corn and cream. Remove bay leaf and blend some of the potatoes in the chowder and stir.

blending Quick Potato Corn Chowder in a pot

To Thicken Creamy Soups

There are a few different ways creamy soups can be thickened.

  • Blending some of the potatoes or vegetables in the soup will naturally thicken it.
  • Make a slurry by combining equal parts corn starch and cold water.  Slowly pour into the simmering chowder a bit at a time until thickened.
  • Add a sprinkle or two of mashed potato flakes.

Slow Cooker Version:

  1. Sauté onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add the sautéed vegetables to the remaining ingredients to a crockpot and set on high for 3 hours or low for 5, stirring occasionally.

Instant Pot Version:

  1. Set Instant Pot to sauté and cook onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add potatoes, broth, cream, seasonings, and bay leaf. Cover and set on high for 12 minutes, then quick release the pressure.

top view of cooked Quick Potato Corn Chowder

What to Serve with Potato Corn Chowder

Potato soup is perfect for mix-ins! Create a DIY Potato Corn Chowder by setting out bowls of some of our favorite mix-ins and toppings:

  • Bacon bits
  • Sliced jalapenos
  • Chopped tomatoes
  • Shredded cheddar cheese
  • Sour cream

Don’t forget the sides! We recommend some homemade cornbread, with a drizzle of sweet honey or some cheesy breadsticks, and a tangy cucumber tomato salad.

Leftovers

  • Potato corn chowder tastes better the next day! Store it covered in the refrigerator and it will keep for about 4 days. Reheat on the stove or in the microwave.
  • To freeze, ladle cold soup in zippered bags labeled with the date and it will keep in the freezer for about 3 months. If frozen, the consistency will change a little bit.

More Potato Soups

Did your family love this quick Potato Corn Chowder? Be sure to leave a rating and a comment below! 

bowls of Quick Potato Corn Chowder with a loaf of bread beside it

Quick Potato Corn Chowder

This creamy soup is loaded with corn, potatoes, and seasonings, and comes together so quickly. It’s the perfect meal for a busy weekday night!
Course Appetizer, Dinner, Instant Pot, Lunch, Main Course, Side Dish, Slow Cooker, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 323
Author Holly Nilsson

Ingredients

  • 2 tablespoons butter
  • 1 small onion diced
  • 2 ribs celery diced
  • 1 small carrot finely chopped
  • 2 cloves garlic minced
  • 2 medium baking potatoes peeled and diced
  • 3 cups chicken broth
  • ½ teaspoon thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 cups corn fresh or frozen
  • 1 cup light cream

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
  • Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
  • Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
  • Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.

Notes

To keep prep time quick, prepare the potatoes while the veggies are cooking. Prepare the remaining ingredients while the potatoes are cooking.

Frozen vegetables can be substituted for fresh. Add them along with the corn.

If you’d like to thicken it further, combine 1 tablespoon corn starch with 1 tablespoon water and whisk into the simmering soup.

Add a sprinkle or two of mashed potato flakes can also be used to thicken this soup.

 

Nutrition

Serving: 1.5cups | Calories: 323 | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1028mg | Potassium: 911mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2877IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg
Quick Potato Corn Chowder in a bowl with bread and writing
Quick Potato Corn Chowder in the pot with a title
Quick Potato Corn Chowder in a bowl and a title
pouring milk into pot to make Quick Potato Corn Chowder and final dish with a title

Originally posted at Spend with Pennies