Recipe by Rebecca Gross
"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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cooked bacon, crumbled, or more to taste
peeled and cubed potatoes
chicken broth, or more as needed
yellow onion, chopped
salt and ground black pepper to taste
American cheese, cut into small pieces
green onions, chopped
I thought too easy to be so good!!
Had some when it was done and heated it up later and it was better.
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!
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.
Love this recipe. Easy to cook and personalize. I used precooked bacon and added some garlic. Yummy!
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.
Delicious and easy...a definite keeper~YUM! Thanks for sharing! :)
Delicious a great afternoon snack.
I have no idea why, but this soup reminded me so much of the dry soup mixes in the packets in taste. It is really easy to make and it is thick and creamy. Upon the suggestions by the submitter, I did cut the potatoes into very large chunks. I am glad I did because there would have been no potato pieces left. I was surprised by the 47% percent sodium level. I ended up using a thin cut pre-cooked bacon, which worked fine. To reduce the sodium further, I mixed up my own broth using broth paste at a ratio of 2tsp per 4 cups of water instead of the 4 tsp. suggested. The soup was still plenty salty. I thought I had green onions, but didn't see any and added about 1 Tblsp. of dried chives to the soup. I am waiting for it to cool, but it will probably be good with some shredded cheddar or croutons. It looks filling. ty
* Percent Daily Values are based on a 2,000 calorie diet.
Becca's Potato Bacon Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
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