Bacon Potato Soup Recipe

Bacon Potato Soup Recipe
Nutrition Information
  • Serves: 8
  • Calories: 185
  • Fat: 11 g
  • Saturated fat: 6.5 g
  • Carbohydrates: 17 g
  • Sugar: 13.5 g
  • Sodium: 450 mg
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 37.5 mg
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
When you think of winters and gaining warmth, the one image that is bound to pop up in your mind is soup. Winters and soup go together so well especially if the soup is a hearty and filling one like the bacon potato soup here. The ingredients of the soup are among our favorite ones and are easily available so you do not have to plan much ahead for it. This is a soup a doting mother would make for the family to keep them warm in a delicious way. Potatoes make the soup thick and warm while the bacon adds in its own richness. Make it when you feel like treating the family and spending quality time over bowls of steamy rich soup. Get working instantly with our guide below which has simplified the recipe in a step by step manner. Happy sipping!!
  • Thick cut pepper bacon, cooked until crisp and chopped - ½ lb (1/2 package)
  • Bacon drippings - 2 – 3 tbsp.
  • Onion, chopped - 1 large
  • Cloves garlic, minced - 4
  • Russet or red potatoes, peeled and cut in 1-inch cubes - 5 lbs.
  • Chicken stock (approximate) - 32 oz.
  • Pint heavy cream - ½
  • Unsalted butter - ⅛ lb (1/2 stick)
  • Salt and pepper - To taste (freshly ground pepper does wonders with its taste and aroma)
  1. Firstly cook bacon in the pan until its crisp. Let it cool down. Now chop it up. You can also crumble it if you do not prefer it chopped. Reserve the cooking liquid left behind to be used in later parts of the recipe.
  2. Now put the cooking pot over the heat. Pour in the 2 tablespoon bacon drippings you reserved earlier. Put in the chopped onions and cook in the liquid with regular stirring. When the onions change color, add in the garlic and cook together for another two minutes.
  3. Put in the potatoes and cook everything together. Add stock to the pot to a level where it covers the potatoes. Cover the pot and reduce the heat. Let the potatoes cook in the stock for around twenty minutes or until they go tender.
  4. When the potatoes are cooked, mash them roughly with a masher. Divide them in half. Let one half remain crunchy and blend the other half in a food processor. Combine both forms of the potatoes. Add butter and heavy cream to them and combine well. You can also thin it up by adding more stock to it. When the texture and taste feel alright, add the bacon. Cook the mixture on low heat and bring to light simmer. The soup is ready. Serve hot!!!

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