Bacon-Loaded Potato Soup

Recipe Collection: Dinner

Bacon-Loaded Potato Bliss Soup is a rich and hearty dish that combines the comforting flavors of crispy bacon and tender potatoes in a velvety herb-infused broth. This non-vegetarian American classic is perfect for chilly days and is sure to please the whole family. With a gluten-free and dairy-rich profile, it’s ideal for those who love a creamy texture without compromising on flavor.

This versatile soup can be enjoyed as a main course or a side, and it pairs wonderfully with crusty bread or a fresh salad. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Organize your ingredients and follow our step-by-step guide to create this delicious dish today!

Overview

This Absolutely Ultimate Potato Soup is a comforting and creamy delight, perfect for warming up on a cold winter day. Topped with crispy bacon, green onions, and shredded Cheddar cheese, this soup is a crowd-pleaser that combines the rich flavors of bacon and potatoes with a creamy herb-infused broth.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 1 Pound (lb) bacon, minced
• 2 Stalks celery, diced
• 1 Whole onion, minced
• 3 Cloves garlic, minced
• 8 Whole potatoes, peeled
• 4 Cups chicken stock
• 3 Tablespoons (tbsp) butter
• 0.25 Cups all-purpose flour
• 1 Cup heavy cream
• 1 Teaspoon (tsp) dried tarragon
• 3 Teaspoons (tsp) fresh cilantro, minced
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Steps

1. Gather all ingredients.
2. Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 5 to 10 minutes. Drain bacon pieces on paper towels and drain off all but 1/4 cup of the bacon grease.
3. Cook celery and onion in the reserved bacon drippings until the onion is soft and translucent, about 5 minutes. Stir in garlic and continue cooking for 1 to 2 minutes.
4. Add cubed potatoes and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
5. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
6. Bring the cream mixture to a boil and cook, stirring constantly, until thickened, about 5 minutes. Add the cream mixture to the potato mixture and stir to combine.
7. Transfer about half of the soup to a blender and purée. Return to the Dutch oven and adjust seasonings to taste.
8. Serve hot and enjoy with your favorite toppings, such as crumbled bacon or shredded Cheddar cheese.

Enjoy your Bacon-Loaded Potato Bliss Soup!