You're only 30 minutes away from eating this super easy soup recipe! Chunks of potato and pieces of smoky bacon in a creamy soup will fight off that winter chill! Serve this old fashioned soup with hot rolls, crackers or even in a bread bowl!
- 1 lb. Bacon
- 1/2 cup Onions (chopped)
- 1 cup Celery (chopped)
- 4 cups Chicken Broth
- 3 cups Potatoes (peeled & cubed small)
- 4 cups Whole Milk, slightly warmed (*see note)
- 1/4-1/2 tsp White Pepper
- Salt (to taste)
- Begin by slicing the celery, chopping the onions, slicing up the bacon and peeling and dicing the potatoes to your preferred size. I like my potato pieces rather small.
- TIP: Bacon is easier to slice up when it's partially frozen.
- Heat a large pot on the stovetop over medium-high heat.
- Once hot, add the sliced bacon pieces and cook until nearly done.
- Drain and discard all but a tablespoon or so of the bacon grease from the pot and add the celery and the onion.
- Cook until the bacon is done and the celery and onions are lightly sautéed.
- Add the diced potatoes.
- Pour in the chicken broth and bring the contents of the pot to a boil,
- Turn the heat down to a medium heat and cook at a low boil until the potatoes are cooked through.
- Warm up the milk slightly and add it to the soup.
- Add the white pepper and salt to taste.
- Chicken Broth - This soup is best when you make your chicken broth from a chicken base rather than a granulated bouillon. A base is a super concentrated broth or chicken stock that is not dried or dehydrated. It retains flavor rather than going stale.
- White Pepper - you can substitute black pepper but if you haven't tried white pepper I can guarantee you'll love it! I hardly ever use black pepper anymore because white tastes so much better!
- Whole Milk - You can substitute 2 percent milk however, the soup won't be as thick or as creamy. If you use a lower fat milk you can always add a cup of heavy cream to make up for the lower fat in the milk. You can also use half and half in place of the whole milk.
- Bacon - I like to use thick smoky bacon however, any bacon is fine. You could use leftover ham in place of the bacon. If you choose to do this you will need a little olive oil to saute' the celery and onions as the recipe uses the bacon drippings for that.
- Potatoes - Russet potatoes are best to use for this soup. They hold up well and thicken the soup as well. See this article to learn more about different
- Nutritional Disclaimer
Keywords: Easy Potato Bacon Soup, Creamy Potato Bacon Soup, Ham and Potato Soup