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Becca's Potato Bacon Soup

Becca's Potato Bacon Soup


"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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45 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1186 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 15
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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.

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 fo...

Very good. Made exactly as it says and we really enjoyed it. The carrots add a different flavor to it and give a different spin on traditional tasting potato soup.

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! :)

I made this last night and it was delicious. I added celery and i used shredded cheddar and colby jack cheese instead of the amerian cheese. It was a hit with my family!

Delicious!! I subbed 1 can of corn instead of shredded carrot and it was amazing. I also added some garlic and more can never have too much bacon.

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