Bacon and Potato Soup Recipe -
Bacon and Potato Soup Recipe
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Bacon and Potato Soup
A hearty winter soup with potatoes, Cheddar, and bacon. See more
  • READY IN 50 mins

Bacon and Potato Soup

Recipe by  

"A delicious winter warmer."

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Ingredients Edit and Save

Original recipe makes 5 -6 cups Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2006

As usual, I read reviews - nearly 6 pgs of them - got tickled that several reviewers didn't really REVIEW; they REVAMPED the soup into something entirely different from Kwollaks original. Suit yourself, but this soup, just as it IS, is wonderful. I made this for a "Gourmet Group" and all agreed that it is terrific. Being part of such a group, I actually used fresh chicken broth, made from boiling a real chicken and no-salt added. Thank you-this soup was a HIT!

Most Helpful Critical Review
Jun 11, 2006

No good. Only decent after MAJOR changes. It was like potatoes in broth, not a creamy hearty soup. I had to add milk, knorr chicken bouillion and more to make it palatable. Will trash this recipe- not for us, sorry. Maybe better suited to those looking for a brothy potato soup vs. a hearty creamy one?

Feb 02, 2004

I changed a few things and all the neighbors loved it-5 people asked for the recipe.Instead of bacon I used 3cups chopped ham (leftover from Thanksgiving), I changed to regular chicken broth, 2 cups of cheddar, omitted the salt, added 1/2 cup milk, 3 chopped green onions, and 1 TBSP parsley. BEST SOUP EVER!!!

Sep 05, 2007

Excellent flavor! I made just a few modifications- sauteed the veggies in the bacon fat & used 1/2 chicken broth & 1/2 milk to make it a little creamier. I also used a potato masher to break up the potatoes in the pot prior to serving. My husband and toddler gobbled it up!

Oct 02, 2005

I make about 20 soups a month and almost never make the same soup twice in a month however I've made this soup 4 times in the same month it is to die for people can't get enough of it. I'm a caterer for small event (under 50 people). I cater to all types of people from blue collars to suits and they all love this soup just the same. It will become a perminate item on my menu. Thanks so much!?!

Mar 11, 2007

This soup is delicious! I didn't think it would thicken up after I poured in 4 cups of chicken broth, but after simmering, I had no trouble with the thickness. I would recommend maybe 3/4 cup of cheese instead of 1/2. Other than that, this came out wonderfully!

Dec 09, 2002

This was very tasty! I used regular chicken broth, not low salt. I pureed half of the soup mixture in the blender, then added it to the remaining soup with the bacon. That made for a nice texture. I added some corn and chopped ham to the leftovers the next day for a hearty lunch. This is a keeper, thanks!

Jan 22, 2013

It was pretty good as written, but why in the world would you get rid of all that yummy bacon grease and replace it with olive oil??? I know it's supposed to be healthier, but my grandparents both lived into their 90's eating bacon fat and/or lard nearly every day!


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 813 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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