How to Make Old-Fashioned Potato & Bacon Soup
Step 1: Cook the Bacon
- In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Stir frequently to prevent burning.
- Once the bacon is cooked, remove it from the pot using a slotted spoon and set it aside on a plate lined with paper towels to drain.
- Leave about 2 tablespoons of bacon grease in the pot (discard any excess) to use as the base for sautéing.
Step 2: Sauté the Vegetables
- Add the chopped onion to the pot and sauté it in the bacon grease over medium heat until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
Step 3: Build the Soup Base
- Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture.
- Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.
- Add the dried thyme and smoked paprika (if using) for flavor. Season with salt and black pepper to taste.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 4: Make the Creamy Base
- In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Gradually whisk in the milk, followed by the heavy cream, until the mixture is smooth and begins to thicken. Remove from heat.
Step 5: Combine and Simmer
- Pour the creamy mixture into the pot with the soup and stir well to combine.
- Use a potato masher or an immersion blender to slightly mash the potatoes, leaving some chunks for texture. This will naturally thicken the soup.
- Let the soup simmer for an additional 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
Step 6: Add the Bacon and Serve
- Stir most of the cooked bacon back into the soup, reserving some for garnish.
- Taste and adjust the seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and garnish with the reserved bacon, chopped green onions, and shredded cheddar cheese (if desired).
Tips for the Perfect Old-Fashioned Potato & Bacon Soup
- Choose the Right Potatoes: Russet potatoes are ideal for this recipe because they break down slightly when cooked, giving the soup its creamy consistency. Yukon Gold potatoes can also work for a creamier, buttery texture.
- Add Vegetables for Variety: If you want to sneak in more veggies, diced carrots, celery, or corn kernels make excellent additions without overpowering the soup's flavor.
- Control the Texture: For a smoother soup, blend the entire batch using an immersion blender. For a chunkier texture, mash just a portion of the potatoes.
- Cheese Lovers Rejoice: Stir in a handful of shredded cheddar cheese during the final simmer for an even richer, cheesier soup.
- Make It Gluten-Free: Skip the roux and thicken the soup naturally by mashing more of the potatoes. You can also use cornstarch or gluten-free flour as a substitute for all-purpose flour.
Serving Suggestions
Old-fashioned potato and bacon soup is best served with a side of crusty bread or buttery biscuits for dipping. Pair it with a fresh green salad for a balanced meal, or enjoy it on its own as a hearty main course.
For an extra touch of indulgence, top each bowl with a dollop of sour cream and a sprinkle of chives or parsley. The combination of creamy, smoky, and savory flavors is irresistible.
Storing and Reheating
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the bacon garnish separate to maintain its crispiness.
- Freeze: This soup freezes well, but keep in mind that the texture of the potatoes may change slightly after thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup is too thick.
