Becca's Potato Bacon Soup Recipe - Allrecipes.com
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
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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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Footnotes

  • 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.
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Reviews More Reviews

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.

 
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!

 

7 Ratings

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.

 
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! :)

 
Jan 21, 2014

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

 

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Nutrition

  • 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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About the Cook

 
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