There are few things more comforting than the smell of bacon sizzling and onions softening in a heavy pot on a chilly day. That’s exactly how it all started the first time I made this Potato and Bacon Soup. I was craving something deeply satisfying, something that felt like a hug in a bowl. As the scents of smoky bacon and savory herbs filled my kitchen, I knew I was onto something special. This soup is my go-to for cozy nights in, and I’m so excited to share my tried-and-true version with you. It’s rich, creamy, and packed with flavor that I promise will become a favorite in your home, too.
Ingredients
- 1 lb thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and cubed into 1-inch pieces
- 4 cups (32 oz) chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional for garnish: shredded cheddar cheese, chopped chives, or a dollop of sour cream
Let’s talk ingredients, because quality truly matters here. I specify thick-cut bacon for a reason—it renders more fat to cook our onions in and provides a meatier, more substantial bite in the final soup. Don’t use the thin, pre-cooked stuff; trust me, it makes a huge difference. For the potatoes, I’ve tried this with waxy varieties, but starchy russets are the winner—they break down a bit and help naturally thicken the broth beautifully. And please, for the love of all things creamy, don’t substitute the heavy cream with milk or half-and-half. The high fat content prevents curdling and gives that luxuriously velvety mouthfeel that defines this soup. I learned that the hard way with a slightly grainy batch once.
Equipment Needed
- A large, heavy-bottomed pot or Dutch oven
- A sturdy wooden spoon
- A sharp chef’s knife and cutting board
- A slotted spoon
- A potato peeler
- A measuring cup and spoons
Your pot is your most important tool for this recipe. I use my trusty enameled Dutch oven because its heavy bottom distributes heat evenly, preventing the bacon and onions from burning in spots—a common issue I’ve had with thinner pots. The wooden spoon is perfect for scraping up the delicious browned bits (the fond) from the bottom of the pot after cooking the bacon; that’s pure flavor gold. If you don’t have a slotted spoon, you can carefully tilt the pot and use a regular spoon to scoop out the bacon, but a slotted spoon makes removing the crispy bacon from the fat so much easier and less messy.
Step-by-Step Instructions
First, we build our flavor foundation. In your heavy pot over medium heat, cook the chopped bacon until it’s crispy and golden. This takes patience—about 8-10 minutes. Don’t rush it on high heat, or you’ll risk burning it. I use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of that glorious bacon fat in the pot. Into that fat goes the diced onion. The sizzle and immediate aroma are heavenly. I cook them until they’re soft and translucent, about 5-7 minutes, then stir in the minced garlic for just 30 seconds until fragrant. I’ve burned garlic before by getting distracted, and it turns bitter fast, so stay close!
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