Becca's Potato Bacon Soup Recipe -
Becca's Potato Bacon Soup Recipe
  • READY IN 45 mins

Becca's Potato Bacon Soup

Recipe by  

"This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
  2. Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
  3. Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
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  • Cook's Note:
  • When cutting potatoes, if you want chunkier soup, make the pieces bigger. If you don't want any pieces left, cut them small. If creamier soup is desired, cook longer until potatoes are mostly broken-down.
  • Colby-Jack cheese can be substituted for the American cheese.

Reviews More Reviews

Jan 09, 2014

Made it exactly as recipe stated except I put actual celery in with the onion and carrots and left out the celery seed. Delicious. Great heated up the next day too.

Dec 04, 2013

I thought too easy to be so good!! Had some when it was done and heated it up later and it was better.


12 Ratings

Jan 18, 2014

Mmm mmm. Awesome recipe! I used yukon gold potatoes and only had a red onion. I also used fresh parsley not dried and followed the notes of the submitter and subbed 2 cups shredded colby jack for the american slices. I think the green onion garnish is necessary for some added texture. Thanks for sharing Radical Reebs!

Jun 02, 2014

Love this recipe. Easy to cook and personalize. I used precooked bacon and added some garlic. Yummy!

Feb 05, 2014

Creamy soup and very easy, used red potatoes and did not bother to peel them. Also used celery (lightly sautéed it with onion in a little butter) before adding broth and potatoes.

Jan 16, 2014

Delicious and easy...a definite keeper~YUM! Thanks for sharing! :)

Jul 17, 2015

Delish! I used this as a Base! I thought the measurments were Perfect! I did tweak to my own personal taste! I used polish smoked sausage instead of bacon due to the fact thats what I had on hand and used canned diced potatoes only because i was gifted an enormous amount and wanted to use them up!also i added fresh garlic and fresh parsley..Im thinking im going to make some bread bowls to serve this in!! Make this soup its Wonderful!!!

Jan 18, 2015

Thank you for this recipe. I went to a restaurant and had a similar soup, inspiring me to look for a good recipe. I added broccoli for colour, and ended up creating a soup that easily beats the rival. Ham works well for this too! Didn't need to add salt, it was flavorful enough!


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 1186 mg
  • 47%

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

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