Total Time: 50 minutes
Servings: 6
Introduction
There’s nothing like a rich and hearty old-fashioned potato and bacon soup to warm you up on a cold day. This simple and classic dish, packed with creamy potatoes and savory bacon is perfect for a cozy night in with family or friends.
Why Make This Recipe
This old-fashioned potato and bacon soup recipe is true comfort food. Its hearty and filling texture paired with the flavor combination of bacon, potatoes, and cheese is hard to resist. It’s a simple dish that can be prepared in less than an hour using easy-to-get ingredients.
How to Make Old-Fashioned Potato & Bacon Soup
Ingredients:
– 6 slices of bacon, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 5 medium potatoes, peeled and diced
– 1 cup milk
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese
– 2 tablespoons chopped fresh chives
Directions:
1. Cook bacon in a large pot over medium heat until crispy. Set aside bacon, leaving the drippings in the pot.
2. Add chopped onion to the bacon drippings and sauté until translucent. Stir in the garlic and cook for another minute.
3. Pour in the chicken broth and bring to a boil, then add diced potatoes. Reduce heat and simmer until potatoes are tender.
4. Once potatoes are soft, mash them slightly to create a thicker soup consistency.
5. Stir in milk and heavy cream, season with salt and pepper. Simmer for 5 more minutes.
6. Turn off heat, stir in half of the cheese. Serve the soup in bowls, topping each with the remaining cheese, bacon, and fresh chives.
How to Serve Old-Fashioned Potato & Bacon Soup
A bowl of Old-Fashioned Potato & Bacon Soup is ideal with a side of warm, crusty bread for dipping. Alternatively, pair it with a simple salad for a complete, satisfying dinner.
How to Store Old-Fashioned Potato & Bacon Soup
Store any leftovers in an airtight container in the fridge for up to 4 days. This soup can also be frozen for up to 2 months.
Tips to Make Old-Fashioned Potato & Bacon Soup
– Use starchy potatoes like Russet or Yukon Gold, they are better at absorbing flavors and create a creamy texture when mashed.
– Don’t skip the step of mashing the potatoes as they help to thicken the soup.
– Cook the bacon until it’s extra crispy to add a crunchy texture to your soup.
Variation
For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
FAQs
1. Can I substitute bacon with another type of meat?
– Yes, you can use pancetta or sausage in place of bacon.
2. Is it possible to make this soup dairy-free?
– Yes, you can replace the milk and heavy cream with a dairy-free version and omit the cheese.
3. How can I thicken the soup without mashing the potatoes?
– You can create a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of water, then add the mix to the soup to thicken it.