Hearty Potato, Bacon and Onion Soup Recipe

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Most Helpful Positive Review

Apr 15, 2010

I make this exact recipe all the time and its really wonderful. The trick to thickening it is to mash some of the potatoes. Using a hand blender or food processor blends the bacon and onion as well, which really helps with the flavour, especially getting that right amount of salt. I usually remove several cups of the potatoes once cooked, blend, and return to the pot. That way there are still some chunks of potatoes left. Also, avoid rinsing your potatoes after cubing them, as the starch will help the soup to thicken as well. Great recipe!

—bmma

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Most Helpful Critical Review

Mar 01, 2007

Not as good as I expected from the reveiws, although not bad either. Could use more thickening. I found myself adding salt as I ate it. There is a big problem with the cooking instructions -- it says to add the dairy to the soup directly, but if you do so, it will immediately curdle and clump. That can be avoided by simply taking a bit of the hot soup liquid and mixing it with the dairy in a small bowl, and then adding it back to the soup.

—Persimmon

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34 Ratings

Jan 01, 2007

I substituted chicken broth for the water, omitted the bouillon cube, and added a pinch of cayenne pepper and this was delicious. A great quick meal on a cold night.

—Carol

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Nov 09, 2006

GOod, nice flavor. I used 3 onions and 5 potatoes. The recipe calls for perhaps a bit too many onions. Next time I make it I will use 2 or less onions. And use a big pot! Taste overall is very good.

—K. T. K.

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Oct 24, 2005

I LOVED this soup! Husband - who isn't a big potato fan - thought that it was pretty good. The only changes I made were to use canned chickie broth instead of water, and I didn't bother with the egg yolks. I very nearly used heavy cream instead of sour cream, and I am so glad I didn't. It was so delicious! I will definitely be making this again. Thanks, Rita!

—Caroline C

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Jan 19, 2004

This was an instant hit with the entire family. We all loved it. Even better with a handful of grated cheese sprinkled over each serving.

—VALIERRAN

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Oct 29, 2010

Potatoes def need more than 10 minutes to cook. Otherwise good recipe!

—Oureatinghabits

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Nov 19, 2009

Rich and creamy but I added a cup of shredded cheese to the recipe! Fantastic.

—Pam O

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Nutrition

Calories
578 kcal
29%

Carbohydrates
51.8 g
17%

Cholesterol
155 mg
52%

Fat
36.5 g
56%

Fiber
6.2 g
25%

Protein
12.7 g
25%

Sodium
359 mg
14%

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

Nutritional Information

Hearty Potato, Bacon and Onion Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 578
** Calories from Fat: 329

% Daily Value *
** Total Fat 36.5g 56 %
** Saturated Fat 16g 80 %
** Cholesterol 155mg 52 %
** Sodium 359mg 14 %
** Potassium 1207mg 34 %
** Total Carbohydrates 51.8g 17 %
** Dietary Fiber 6.2g 25 %
** Protein 12.7g 25 %
** Sugars 5.5g
** Vitamin A 19 %
** Vitamin C 83 %
** Calcium 19 %
** Iron 25 %
** Thiamin 40 %
** Niacin 49 %
** Vitamin B6 52 %
** Magnesium 25 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.