Easy Potato Bacon Soup Recipe

5 from 5 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: Creamy Potato Bacon Soup, Easy Potato Bacon Soup, Ham and Potato Soup

Servings: quarts

Calories: 343kcal

Author: Mindee

Cost: 15

Ingredients

1 lb. Bacon
½ 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)
¼-1/2 teaspoon White Pepper
Salt to taste

Instructions

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 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.
Serve!

Notes

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 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 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

Nutrition