Creamy Bacon Potato Soup

Creamy Bacon Potato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 5

    large baking potatoes, cooked and cut in 1-inch cubes

  • 8

    slices thick cut bacon, cooked until crisp and chopped (reserve some for topping)

  • 2

    – 3 tbsp. bacon drippings

  • 1

    cup sweet onions, chopped

  • 1

    clove garlic, minced

  • cup all-purpose flour

  • 6

    cups chicken broth

  • 2

    cups half and half

  • 1

    celery stalk, diced

  • ¼

    cup fresh parsley, chopped

  • teaspoon dried basil

  • 1

    teaspoon salt

  • 1

    teaspoon coarsely ground pepper

  • ½

    teaspoon hot sauce

  • shredded cheddar cheese, for garnish


You'll need to start by preparing your potatoes and bacon (be sure to reserve bacon grease). Using a large stock pot over medium heat, cook onion in bacon drippings, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes, stirring often. Slowly add chicken broth to onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potatoes, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacon. Serve hot. Spoon into bowls and garnish with cheddar cheese and bacon.


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