This Easy Potato Soup with Bacon is so rich and creamy you’d think it had cheese in it, but there isn’t! Fill your bowl with bacon and crispy croutons for a delicious weeknight dinner.
In this recipe
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What potatoes to use
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Make it in a slow cooker
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toppings
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Save and warm up
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Crispy Pan Croutons!
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The children’s certificate
BE PICTURED IN; CHARACTERIZED IN:
This soup is an absolute winter killer. It’s so warming and creamy and just perfect after a long day in the cold.
What kind of potatoes to use for potato soup
I personally prefer Yukon Gold potatoes. They have less starch than red potatoes and become very creamy and smooth when you mash them.
However, many potato soup recipes called for red potatoes, and if you have that in your pantry, give it a try.
How to make easy potato soup in the slow cooker
Since this recipe is a fairly quick soup, I make it on the stovetop. But if you want to cook it in the slow cooker, you can.
Prepare potato soup in the slow cookeradd all the vegetables and potatoes to the slow cooker pot three cups of broth (not two like the stovetop recipe calls for) and then cook on low for at least four hours.
Just before serving, melt 2 tablespoons butter in a pan, stir in 1/4 cup flour to form a paste, then slowly stir in 2 cups milk. Once combined, pour into the slow cooker, simmer for a few minutes, then remove half of the soup and puree as usual, or partially puree with an immersion blender.
Ideas for topping your soup
This soup is great on its own, but with a few choice toppings, it’s exceptional. I like crumbled bacon (which is nice because you can use the bacon fat in the soup base), crispy croutons, or some fresh chives. I’m not a big fan of cheese or sour cream with this soup as the soup is rich and creamy on its own!
Storing and reheating leftover potato soup
Like most soups, this easy potato soup stores well and reheats well on the stovetop over low heat. If it’s too thick, add some water to thin it out. You can also microwave it in 30-second batches, stirring in between.
This soup will keep in the freezer for up to three months.
Dad adds: Crispy Skillet Croutons!
I pan cooked these croutons instead of baking them to char in spots but still keep them chewy in the center. The texture goes really well with the soup, so don’t hesitate to use a heavy hand!
The children’s certificate
The night I served my kids this soup, we had all just had a rough week of moving and my daughter was ill during the move. So while my kids weren’t there any Dinner that night, I’m pretty sure my kids would love this soup on a regular night!
Other Popular Potato Soups:
- Potato-Leek Soup
- Baked Potato Soup
- Roasted Sweet Potato Soup
- Ham and Potato Soup
- Potato Cheddar Guinness Soup
Simple potato soup with bacon
ingredients
For the soup:
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6 stripes baconchopped
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1 small yellow onionrolled
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2 stems celeryrolled
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2 Middle carrots, peeled and diced
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1 parsnippeeled and diced
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1/2 teaspoon kosher Salt
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1/4 teaspoon freshly ground black pepper
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1/4 Cup all purpose flour
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2 cups vegetables or chicken soup
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2 cups whole milk
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1 1/2 pounds (3 Cups) peeled and chopped Yukon Gold potatoes
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Fresh chivesgarnish
For the crispy skillet croutons (dad add):
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2 cups chopped breadcut into 1/4 inch cubes
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2 tablespoon olive oil
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1/4 teaspoon dried thyme
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1 prize kosher Salt and freshly ground black pepper
method
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Prepare fried croutons:
In a small bowl, toss together the chopped bread, olive oil, dried thyme, and a pinch of salt and pepper. Toast the croutons in a nonstick skillet over medium-high heat for 4 to 5 minutes, stirring occasionally. It’s okay if the mark on them gets uneven. Some sides should be crispy and some should still be soft. Take out and set aside.
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Cook bacon:
Place chopped bacon in a large saucepan over medium-high heat. Cook until fat is drained and bacon is crisp. Place the bacon on a paper towel-lined plate and set aside to use as a topping for the soup. Reserve the bacon fat in the pan.
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Prepare soup:
Add the onion, celery, carrots, and parsnips to the saucepan. Season with salt and pepper and cook until vegetables are tender, 3 to 4 minutes.
Stir in the flour, cook another minute, then add the broth and milk. Stir slowly. Bring to a gentle simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.
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Puree half of the soup:
When the potatoes are very soft, take half of the soup out of the pot and let it cool down a bit. Mix until smooth, return to the saucepan and stir into the unmixed soup base.
alternative, puree half of the soup directly in the pot with a hand blender; Be careful not to mix too much! Some pieces are good. Taste the soup and adjust the condiments to your liking. Keep warm until serving.
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Surcharge:
Serve the soup with fresh chives, crispy bacon and fried croutons.
Leftover soup keeps well in the fridge for up to a week, or you can freeze it for up to 3 months. Warm gently on the stove with a splash of water.
| nutritional information (per serving) | |
|---|---|
| 300 | calories |
| 12g | Fat |
| 37g | carbohydrates |
| 11g | protein |
