This Creamy Potato and Bacon Soup is just what you need when winter storms are headed your way.
This winter has definitely been harder and longer than previous years. Right now we are looking at a few more snow storms this week too.
When it is this cold outside, I like warm comfort food like soup. There is something so relaxing about eating a bowl of warm goodness while watching the snow fall outside.
This potato soup can be done two different ways. It just depends on your preference. #1 is to puree the entire batch and then stir the bacon in. #2 is to puree half the batch and then add the bacon. The second way is the chunky soup version. Either way works, and both ways taste delicious.
Today’s version is the smooth creamy version.
Boil everything together for about 12-15 minutes. I love that this soup doesn’t require extra time from sauteing the veggies. One less step to having dinner done a little quicker. The flavors from the onion and garlic will come together as they cook. After the potatoes are soft, you will remove the soup a little bit at a time and process in a blender or food processor. Do not fill it very full as the soup is hot, and you don’t want soup everywhere. A small hand blender or potato masher also works really well.
After you have your soup to the consistency you like, add the heavy cream and bacon. Stir and heat one more time before serving.
We like to eat ours with a little bit of sour cream, cheese, and more bacon. Ok, the kids like to pile theirs high with the extras stuff, and I actually leave out the extra bacon on mine. Call me crazy but I’m not that fond of bacon unless it is crunchy and crispy and on top of a BLT sandwich.
Bring on the snow…I’ve got another bag of potatoes and I know how to use them.
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- 6 cups cubed, peeled potatoes
- 2 teaspoons minced garlic
- 1/2 cup chopped onion
- 5 cups chicken stock
- 1/2 cup heavy whipping cream
- 1 cup chopped cooked bacon
- salt and pepper to taste
- cheese, sour cream, and more bacon to garnish
- Combine the potatoes, garlic, onion, and chicken stock in a large pot. Bring to a boil. Reduce the heat and simmer for 12-15 minutes or until the potatoes are soft.
- Remove from the heat and puree the soup in small batches using a blender or food processor. You can also use a potato masher to do this.
- Stir in the heavy cream and bacon and heat until desired temperature.
- Season to taste with salt and pepper. Serve hot with cheese, sour cream, and extra bacon. Serves 8.
Feel free to only puree half the soup after the potatoes are cooked. This soup is good creamy or chunky.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 533mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 13g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
More delicious soups to warm you up this winter: