Creamy Potato Soup with Bacon
Bacon lovers, this creamy potato soup with bacon recipe is for you! It's a super simple soup made with very few ingredients and is just the thing to warm you up on a cold day.
Servings: 6
Ingredients
- 6 strips thick cut bacon cut into small pieces
- 1/2 medium onion chopped finely
- 2 sticks celery chopped finely
- 1 large carrot peeled & chopped finely
- 1/4 cup flour
- 2 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 2 pounds Russet potatoes peeled & diced, see note
- Seasoning salt & pepper or Tony's Seasoning to taste, see note
Instructions
- Add the bacon to a Dutch oven/soup pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, transfer it to a paper towel lined plate. Leave the bacon fat in the pot.
- Add the onions, celery, and carrots to the pot and sauté for 5-7 minutes.
- Stir in the flour, garlic, and Italian seasoning, and cook for about a minute, stirring nearly constantly.
- Stir in the chicken broth, and ensure the flour has dissolved and the browned bits are scraped up from the bottom of the pot.
- Add in the cream, potatoes, and most of the bacon (save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook with the lid slightly open until the potatoes are fall-apart tender (20-25 minutes). Stir every so often. The soup will get thicker the longer you cook it.
- Add seasoning salt and pepper as needed. Garnish bowls with the rest of the bacon.
Notes
- Using seasoning salt like Lawry's or Tony's Original Creole Seasoning instead of plain salt gives this soup an extra pop of flavor that salt alone does not. A pinch of cayenne pepper + regular salt will also work to give the soup an extra little something-something without making it spicy.
- I recommend weighing the potatoes using the grocery store scale, but it's ok to guesstimate for this recipe if you need to. Potato sizing is subjective, but two pounds of Russets generally works out to two large potatoes or three medium-to-large potatoes.
Nutrition
Calories: 471kcal | Carbohydrates: 42g | Protein: 12g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 72mg | Sodium: 859mg | Potassium: 1004mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2668IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 2mg
