Potato and bacon soup is a rich, comforting dish—creamy potatoes, smoky bacon, and simple aromatics coming together in one pot. Here’s a straightforward, reliable version you can make at home.
🥔 Potato & Bacon Soup
Ingredients
- 6 medium potatoes (peeled and diced)
- 200–250 g bacon (chopped)
- 1 medium onion (finely chopped)
- 2–3 cloves garlic (minced)
- 3–4 cups chicken stock (or water + stock cube)
- 1 cup milk or cooking cream (optional, for creaminess)
- 2 tbsp butter or oil
- Salt and black pepper (to taste)
- Optional: cheddar cheese, spring onions, parsley
Instructions
- Cook the bacon
- Heat a large pot.
- Fry the chopped bacon until crispy.
- Remove and set aside, leaving a little fat in the pot.
- Sauté aromatics
- Add butter (if needed), then onion.
- Cook until soft and slightly golden.
- Add garlic and cook for 30 seconds.
- Add potatoes + stock
- Add diced potatoes.
- Pour in chicken stock until just covered.
- Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
- Blend or mash
- For a creamy texture: blend part (or all) of the soup.
- Or simply mash some potatoes in the pot for a chunkier feel.
- Finish the soup
- Stir in milk or cream (optional).
- Add most of the crispy bacon back in.
- Season with salt and black pepper.
- Serve
- Top with remaining bacon.
- Add cheese, herbs, or green onions if you like.
Tips
- If you want it thicker, reduce liquid or add more potatoes.
- For extra flavor, add a pinch of smoked paprika or chili flakes.
- Using smoky bacon makes a big difference in taste.
If you want, I can also give you a restaurant-style version, a healthier low-fat version, or a pressure cooker/Instant Pot method.
