Bacon Potato Soup
A straightforward, smoky, and creamy potato bacon soup that balances crisp bacon and silky potatoes for a satisfying one-pot meal.
Servings: 4 servings
Calories: 320kcal
Equipment
- Heavy-bottomed soup pot or Dutch oven - even heat distribution
- Immersion blender or upright blender - for partial blending
- Chef's knife and cutting board - precise cuts speed cooking
Ingredients
- 200 g 7 oz bacon, diced
- 900 g 2 lb Russet potatoes, peeled and diced
- 150 g 1 cup yellow onion, finely chopped
- 30 g 2 tbsp all-purpose flour
- 950 ml 4 cups chicken broth
- 240 ml 1 cup whole milk or cream
- 5 g 1 tsp kosher salt
- 2 g 1/2 tsp black pepper
- 15 g 1 tbsp chopped chives
Instructions
- Cook bacon in the pot over medium heat until crisp, about 8 minutes. Remove bacon with a slotted spoon and leave 2 tbsp of bacon fat in the pot.
- Add onion to the hot fat and sauté until translucent and fragrant, 4-5 minutes. You should smell sweet onion aromatics rising.
- Sprinkle flour over the onion, stir constantly for 1 minute to cook the raw flour taste and form a light roux.
- Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer, the surface will show small bubbles and steam.
- Add diced potatoes and 1 tsp salt. Simmer until potatoes are tender when pierced, 12-15 minutes. Potatoes will soften and release starch into the liquid.
- Reduce heat to low and stir in milk or cream. Heat gently until steaming, do not boil to prevent curdling; the texture should turn velvety.
- Use an immersion blender to pulse the soup until partly smooth, leaving some potato chunks for texture, or transfer half to a blender and return.
- Stir in cooked bacon (reserve a little for garnish), adjust seasoning with salt and pepper. Finish with chopped chives for a fresh, green aroma.
Notes
- Make-ahead: Soup thickens when chilled; thin with hot broth when reheating.
- Texture: Partial blending gives a creamy base while keeping potato bite.
- Substitute: Use turkey bacon for lower fat and similar smoke flavors.