12 Bacon Potato Soup Recipes That Smell Like Home

There’s something about the scent of bacon potato soup that feels like a warm hug from home. Each of these 12 recipes brings its own special touch, from the rich creamy classic to a zesty jalapeño version. They’re all about comfort and creating memories around the table. Picture the crispy bacon, tender potatoes, and how every spoonful whispers nostalgia. Ready to explore these comforting bowls?

Classic Creamy Bacon Potato Soup

Classic Creamy Bacon Potato Soup is a comforting and hearty dish perfect for chilly days or when you crave a warm, satisfying meal. This soup combines the rich, smoky flavor of bacon with the creamy texture of potatoes, making it a family favorite that can be enjoyed as a starter or a main course. The balance of flavors is enhanced with onions, garlic, and herbs, creating a delightful aroma that’s sure to bring everyone to the table.

The soup is simple to make and requires just a handful of ingredients that are likely already in your pantry. It involves cooking bacon to a crispy perfection, sautéing vegetables until they’re tender, and simmering everything together in a creamy broth. The result is a luscious soup that feels like a warm hug in a bowl. The recipe below serves 4-6 people, making it an ideal choice for family dinners or small gatherings.

Ingredients:

• 6 slices of bacon
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 green onions, sliced

Cooking Instructions:

1. Cook the Bacon:

Begin by cooking the bacon in a large pot over medium heat until it’s crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.

2. Sauté the Vegetables:

In the same pot, add the unsalted butter to the bacon drippings. Once melted, add the diced onion and minced garlic. Sauté over medium heat for about 5 minutes, or until the onion becomes translucent and fragrant.

3. Make the Roux:

Sprinkle the flour over the sautéed onion and garlic, stirring constantly for about 2 minutes. This will help thicken the soup and create a creamy texture.

4. Add the Potatoes and Broth:

Gradually add the chicken broth, stirring continuously to prevent lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender.

5. Finish the Soup:

Stir in the heavy cream, dried thyme, and season with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes.

6. Serve:

Ladle the soup into bowls and top with the crumbled bacon, shredded cheddar cheese, and sliced green onions. Serve hot and enjoy!

Extra Tips:

For an even creamier texture, you can use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture. Adjust the seasoning according to your preference, and consider adding a dash of hot sauce or a sprinkle of smoked paprika for an extra kick.

If you prefer a thicker soup, you can mash some of the potatoes with a potato masher or add more flour to the roux. This soup pairs wonderfully with crusty bread or a fresh salad, making it a versatile and delightful meal.

Cheesy Bacon Potato Chowder

Indulge in the comforting warmth of Cheesy Bacon Potato Chowder, a dish that combines the savory flavors of crispy bacon, tender potatoes, and creamy cheese. Perfect for those chilly evenings or when you’re craving something rich and hearty, this chowder is certain to become a family favorite.

With its velvety texture and smoky undertones, it delivers a satisfying meal that will please everyone at the table. Whether you enjoy it as a starter or a main course, this chowder’s taste and aroma will have you coming back for more.

Creating this delightful dish involves a straightforward process that brings together simple ingredients to produce extraordinary flavors. The base of this chowder is made with potatoes that have been cooked until perfectly tender, then blended with a creamy mixture of sharp cheddar cheese and milk.

The addition of crispy bacon bits provides a delightful crunch and richness, while onions and garlic infuse the soup with a depth of flavor. Ideal for serving 4-6 people, this recipe is perfect for a cozy family dinner or to impress guests at your next gathering.

Ingredients (serving size: 4-6 people):

• 6 slices of bacon
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1½ cups milk
• 2 tablespoons butter
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 2 green onions, chopped (for garnish)

Cooking Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté Vegetables: Add the chopped onion and minced garlic to the pot with the bacon fat. Sauté over medium heat until the onions are translucent and fragrant, about 5 minutes.
3. Prepare the Potatoes: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, approximately 15-20 minutes.
4. Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour, creating a roux. Cook for about 1-2 minutes, stirring constantly, then gradually whisk in the milk until smooth and thickened.
5. Combine Ingredients: Pour the milk mixture into the pot with the potatoes. Stir in the shredded cheddar cheese and smoked paprika, allowing the cheese to melt completely into the soup.
6. Final Touches: Crumble the cooked bacon and stir most of it into the chowder, reserving a little for garnish. Season the chowder with salt and pepper to taste.
7. Serve: Ladle the chowder into bowls, garnishing with the reserved bacon and chopped green onions. Serve hot and enjoy!

Extra Tips:

To ascertain your Cheesy Bacon Potato Chowder is rich and creamy, choose a high-quality sharp cheddar cheese that melts smoothly. If you prefer a thicker chowder, consider mashing some of the potatoes in the pot before adding the roux.

For added depth of flavor, you can also include a dash of hot sauce or a sprinkle of cayenne pepper. If you’re short on time, canned potatoes can be used, though fresh will yield the best texture and flavor. Enjoy this dish with a side of crusty bread for a complete meal experience.

Spicy Bacon Jalapeño Potato Soup

Spicy Bacon Jalapeño Potato Soup is a deliciously hearty and flavorful dish that combines the smoky goodness of bacon with the spicy kick of jalapeños. This soup is perfect for those chilly nights when you’re in need of a comforting meal that will warm you from the inside out.

The creamy texture of the potato base, combined with the crispiness of the bacon and the heat from the jalapeños, makes it a winning choice for dinner parties or cozy family dinners.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or for having leftovers. The combination of flavors is sure to be a hit, and the dish is surprisingly easy to prepare. With just a few simple steps, you’ll have a pot of homemade soup that’s sure to impress.

Whether you’re a fan of spicy foods or simply looking to try something new, this Spicy Bacon Jalapeño Potato Soup is a must-try.

Ingredients (Serves 4-6):

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 2 jalapeños, seeded and diced
• 4 cups of chicken broth
• 4 large potatoes, peeled and diced
• 1 cup of heavy cream
• Salt and black pepper to taste
• 1 cup of shredded cheddar cheese
• 2 green onions, sliced

Instructions:

1. Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon pieces with a slotted spoon and set them aside, leaving the bacon fat in the pot.
2. Sauté the Vegetables: Add the diced onion to the pot with the bacon fat and sauté until translucent, about 5 minutes. Add the minced garlic and diced jalapeños, and cook for an additional 2 minutes until fragrant.
3. Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth before returning to the pot.
5. Add Cream and Season: Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for about 5 minutes.
6. Serve: Ladle the soup into bowls and top with crispy bacon, shredded cheddar cheese, and sliced green onions. Serve hot.

Extra Tips:

For a richer flavor, consider using smoked bacon to enhance the smoky taste of the soup. If you prefer a milder soup, reduce the number of jalapeños or remove the seeds completely to lessen the heat.

Additionally, you can adjust the thickness of the soup by adding more or less chicken broth, depending on your preference. If you don’t have an immersion blender, a potato masher can be used for a chunkier texture.

Finally, this soup pairs wonderfully with a slice of crusty bread or a side salad for a complete meal.

Loaded Baked Potato and Bacon Soup

Loaded Baked Potato and Bacon Soup is the perfect comfort food for chilly days. This creamy and hearty soup combines the flavors of a classic loaded baked potato with the richness of crispy bacon, making it a favorite for both kids and adults alike. With each spoonful, you’ll experience the warmth of tender potatoes, the crunch of bacon, and the smoothness of cheese and sour cream, all in one delightful bowl.

Whether served as a main dish or a starter, this soup is sure to become a staple in your meal rotation. The key to a great Loaded Baked Potato and Bacon Soup lies in the balance of flavors and textures. By using high-quality ingredients and following a few simple steps, you can create a dish that’s both satisfying and flavorful.

This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering with friends. Gather your ingredients, and let’s get started on making this deliciously comforting soup.

Ingredients for Loaded Baked Potato and Bacon Soup:

• 6 strips of bacon
• 4 large russet potatoes
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped chives

Cooking Instructions:

1. Prepare the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. Leave about 2 tablespoons of bacon grease in the pot for added flavor.
2. Cook the Aromatics: Add the diced onion and minced garlic to the pot with the bacon grease. Sauté over medium heat until the onion becomes translucent, about 5 minutes.
3. Prepare the Potatoes: While the onion and garlic are cooking, peel and dice the potatoes into small, even pieces. Add the diced potatoes to the pot, stirring to coat them in the onion and garlic mixture.
4. Simmer the Soup: Pour in the chicken broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender.
5. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup. Alternatively, transfer portions to a regular blender, blending in batches and then returning to the pot.
6. Add Creaminess and Flavor: Stir in the heavy cream, butter, shredded cheddar cheese, and sour cream. Mix until the cheese is fully melted and the soup is creamy. Season with salt and black pepper to taste.
7. Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon and chopped chives. Add more shredded cheese or a dollop of sour cream if desired.

Extra Tips:

For the best flavor, use freshly shredded cheddar cheese rather than pre-packaged shredded cheese, as it melts more smoothly. If you like your soup extra creamy, you can add more heavy cream or sour cream to taste.

To save time, potatoes can be cooked in advance and stored in the refrigerator until ready to use. For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Smoky Bacon and Leek Potato Soup

Smoky Bacon and Leek Potato Soup is a comforting and hearty dish perfect for a cozy dinner. The combination of smoky bacon, tender leeks, and creamy potatoes creates a rich and flavorful soup that warms the soul. This soup is easy to make and can be a great addition to any meal, or it can stand alone as a satisfying main course.

The subtle sweetness of the leeks pairs beautifully with the savory bacon, while the potatoes provide a creamy texture that rounds out the dish. Whether you’re hosting a gathering or simply craving a warm bowl of soup on a chilly evening, this Smoky Bacon and Leek Potato Soup will surely hit the spot.

It’s a versatile recipe that can be adapted to suit your taste preferences, and it’s an excellent way to use up any leftover bacon or potatoes you might have. Serve it with a side of crusty bread for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 6 slices of smoked bacon, diced
• 2 tablespoons of unsalted butter
• 2 large leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 4 cups of chicken broth
• 1 cup of heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Cook the Bacon: In a large pot over medium heat, cook the diced bacon until it becomes crispy. Use a slotted spoon to remove the bacon from the pot and set it aside on a paper towel-lined plate to drain excess grease.
2. Prepare the Base: In the same pot, add the unsalted butter. Once melted, add the sliced leeks and sauté them until they’re tender and slightly caramelized, about 5-7 minutes.
3. Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Add Cream and Season: Stir in the heavy cream and season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
6. Serve: Ladle the soup into bowls and top with the crispy bacon pieces. Garnish with freshly chopped parsley for a burst of color and flavor.

Extra Tips:

For an extra depth of flavor, consider using smoked paprika or a pinch of cayenne pepper. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender, being cautious of the hot liquid.

Additionally, if you prefer a vegetarian option, you can omit the bacon and use vegetable broth instead of chicken broth. This soup can be stored in the refrigerator for up to 3 days, and it also freezes well for later use.

Bacon and Corn Potato Chowder

There’s nothing quite like a warm, hearty chowder to soothe the soul, and Bacon and Corn Potato Chowder is a perfect blend of creamy textures and savory flavors. This dish combines crispy bacon, tender potatoes, sweet corn, and a hint of garlic to create a comforting meal ideal for chilly days or whenever you’re in need of a cozy pick-me-up.

Not only is this chowder delicious, but it’s also relatively easy to prepare, making it a great option for both weeknight dinners and special occasions.

The rich, creamy base is infused with the smoky flavor of bacon, while the corn adds a touch of sweetness that perfectly complements the earthiness of the potatoes. The result is a well-balanced dish that’s both satisfying and flavorful. Plus, with a serving size of 4-6 people, it’s the perfect dish to share with family and friends.

So, gather your ingredients, and let’s get started on creating this delightful chowder.

Ingredients for 4-6 servings:

• 6 slices of bacon
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 4 medium-sized potatoes, peeled and diced
• 2 cups of corn kernels (fresh, frozen, or canned)
• 4 cups of chicken broth
• 1 cup of heavy cream
• Salt and pepper to taste
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 teaspoon of thyme
• 2 tablespoons of chopped fresh parsley (optional for garnish)

Cooking Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Remove the bacon and set it aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
2. Sauté the Aromatics: In the same pot, leave about 2 tablespoons of bacon grease. Add the diced onion and sauté over medium heat until it becomes translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Prepare the Roux: Add the butter to the pot. Once melted, sprinkle in the flour and stir constantly for about 2 minutes to create a roux. This will help thicken the chowder.
4. Add the Potatoes and Broth: Gradually stir in the chicken broth, making sure to whisk continuously to prevent lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 10-15 minutes, or until the potatoes are fork-tender.
5. Incorporate Corn and Cream: Stir in the corn kernels, thyme, and heavy cream. Allow the chowder to simmer for an additional 5-10 minutes, letting the flavors meld together. Season with salt and pepper to taste.
6. Final Touch and Serve: Stir in the crumbled bacon and parsley. Taste and adjust the seasoning if necessary. Serve the chowder hot, garnished with additional parsley if desired.

Extra Tips:

When making this Bacon and Corn Potato Chowder, be sure to use a heavy-bottomed pot to prevent the chowder from scorching as it cooks.

If you prefer a thicker consistency, you can mash some of the potatoes against the side of the pot with a spoon. Additionally, for a richer flavor, consider using smoked bacon or adding a dash of smoked paprika.

If you’re using frozen corn, make certain it’s fully thawed before adding it to the chowder. Finally, feel free to adjust the amount of cream to suit your taste preference—either more for a creamier chowder or less for a lighter version.

Rustic Bacon and Red Potato Soup

Rustic Bacon and Red Potato Soup is a hearty and comforting dish perfect for chilly days and cozy nights. This soup combines the smoky flavor of crispy bacon with the earthy undertones of red potatoes, creating a rich and creamy texture that’s sure to warm your soul. With a medley of aromatic herbs and a touch of creaminess, this soup is ideal for a family dinner or a comforting lunch.

It’s easy to prepare and guaranteed to be a hit with both kids and adults. The beauty of this recipe lies in its simplicity and the depth of flavors that come together effortlessly. The bacon adds a delightful crunch and savory element, while the red potatoes provide a creamy base that soaks up the flavors of onion, garlic, and herbs.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding, resulting in a dish that tastes like it took hours to prepare.

Ingredients (Serves 4-6):

• 6 slices of bacon
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 6 medium red potatoes, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Transfer the bacon to a paper towel-lined plate to drain and cool. Once cool, crumble the bacon and set aside.
2. Sauté Aromatics: In the same pot, add the olive oil and sauté the chopped onion until it’s translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
3. Simmer the Soup: Pour in the chicken broth and bring it to a gentle boil. Add the diced red potatoes, thyme, rosemary, salt, and pepper. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
4. Blend for Creaminess: Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend only part of the soup, leaving some potato pieces whole.
5. Add Cream and Bacon: Stir in the heavy cream and crumbled bacon, reserving a small amount of bacon for garnishing. Allow the soup to heat through for an additional 5 minutes.
6. Garnish and Serve: Ladle the soup into bowls and top with reserved bacon and chopped fresh parsley. Serve hot.

Extra Tips:

For an even richer flavor, consider using smoked bacon, which will add an extra depth to the soup. If you prefer a thicker soup, use less chicken broth or add a tablespoon of flour when sautéing the onions for a thicker base.

Also, be sure to taste and adjust the seasoning before serving, as the saltiness of the bacon can vary. Finally, if you don’t have an immersion blender, you can carefully transfer a portion of the soup to a regular blender, but remember to blend in batches to avoid spills.

Hearty Bacon and Lentil Potato Stew

Hearty Bacon and Lentil Potato Stew is a robust and flavorful dish that combines the richness of bacon, the earthiness of lentils, and the comforting starchy goodness of potatoes. This stew is perfect for chilly days when you’re craving something warm and satisfying.

The combination of textures and flavors in this dish makes it a delightful meal that can stand on its own or be paired with a simple side salad or crusty bread. This stew isn’t only hearty but also nutritious, providing a good balance of protein, fiber, and carbohydrates.

The lentils offer a source of plant-based protein and iron, while the potatoes deliver energy-boosting carbohydrates. Bacon adds a smoky depth to the stew, creating a dish that’s both comforting and satisfying. This recipe is designed to serve 4-6 people, making it perfect for family dinners or gatherings with friends.

Ingredients (for 4-6 servings):

• 6 strips of bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 cup dried lentils, rinsed
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels to absorb excess grease.
2. Sauté the Vegetables: In the same pot, leave about 1-2 tablespoons of bacon fat and add the diced onion. Sauté until the onion becomes translucent, approximately 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Add Potatoes and Lentils: Stir in the diced potatoes and rinsed lentils, mixing well to coat them with the onion and garlic mixture.
4. Add Liquid and Simmer: Pour in the chicken or vegetable broth and water. Add the sliced carrots, chopped celery, bay leaf, and dried thyme. Stir to combine all ingredients.
5. Cook the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30-40 minutes, or until the lentils and potatoes are tender.
6. Season and Serve: Once the stew is cooked, remove the bay leaf and season with salt and pepper to taste. Stir in the cooked bacon pieces. Serve hot, garnishing each bowl with fresh parsley.

Extra Tips:

For a thicker stew, you can mash some of the potatoes against the side of the pot. If you prefer a vegetarian version, omit the bacon and instead use a dash of smoked paprika to add a smoky flavor.

You can also experiment with different types of lentils, though cook times may vary. Adjust the seasoning according to your taste, and remember that as the stew sits, flavors will continue to develop and intensify.

Slow Cooker Bacon Potato Soup

Slow Cooker Bacon Potato Soup is a comforting and hearty dish that’s perfect for chilly days or whenever you crave a warm, filling meal. This recipe combines the smoky goodness of bacon with the creamy texture of potatoes, all cooked slowly to allow the flavors to meld beautifully. The result is a rich and satisfying soup that’s sure to become a family favorite.

This soup is incredibly easy to prepare, requiring minimal effort thanks to the convenience of a slow cooker. Simply prepare your ingredients, set your slow cooker, and let it work its magic. By the end of the cooking time, you’ll have a delicious bowl of soup ready to be enjoyed by everyone at the table. Ideal for serving 4-6 people, this recipe is both practical and delicious, making it perfect for family dinners or gatherings.

Ingredients:

• 6 slices of bacon
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives (optional)

Instructions:

1. Prepare the Bacon: Start by cooking the bacon in a skillet over medium heat until it’s crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces and set aside.
2. Sauté the Aromatics: In the same skillet with the bacon grease, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant.
3. Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Add the diced potatoes, chicken broth, salt, pepper, and dried thyme. Stir to combine all the ingredients.
4. Cook the Soup: Set your slow cooker to low heat and cook for 6-7 hours, or until the potatoes are tender and cooked through. For a quicker option, you can set it to high heat and cook for 3-4 hours.
5. Add Cream and Cheese: About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Let the cheese melt into the soup, stirring occasionally.
6. Garnish and Serve: Once the soup is ready, ladle it into bowls and top with the crumbled bacon and chopped fresh chives, if using. Serve hot and enjoy!

Extra Tips:

For a thicker soup, you can mash some of the potatoes directly in the slow cooker with a potato masher before adding the heavy cream and cheese. This will give the soup a creamier texture.

Additionally, feel free to customize the soup by adding other ingredients like carrots or celery for extra flavor and nutrition. Make sure to taste the soup before serving to adjust the seasoning as needed, adding more salt and pepper if desired.

Enjoy your delicious Slow Cooker Bacon Potato Soup with a side of crusty bread for a complete meal.

Bacon, Cheddar, and Broccoli Potato Soup

Bacon, Cheddar, and Broccoli Potato Soup is a comforting and hearty dish perfect for chilly days or when you need a warm, filling meal. This creamy soup combines the smoky flavor of bacon with the sharpness of cheddar cheese, the wholesome goodness of potatoes, and the vibrant touch of broccoli.

It’s a nutritious dish that’s rich in flavors and textures, making it a favorite for both kids and adults. This soup is incredibly easy to prepare and can be ready in under an hour. It’s a great option for a family meal or when entertaining guests who appreciate a delicious, homemade dish.

The combination of ingredients not only provides a rich flavor but also guarantees a balanced meal. With the comforting blend of cheese and bacon, this soup will quickly become a staple in your home cooking repertoire.

Ingredients (Serves 4-6):

• 6 slices of bacon
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions:

1. Cook the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on paper towels to drain. Once cooled, crumble the bacon and set it aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté in the bacon fat until the onion becomes translucent and fragrant, about 5 minutes.
3. Build the Soup Base: Stir in the butter and let it melt completely. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
4. Add Broth and Potatoes: Gradually whisk in the chicken broth, guaranteeing the roux is well combined with no lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
5. Include Broccoli: Add the broccoli florets to the pot and continue to simmer for an additional 5 minutes, allowing the broccoli to become tender but still vibrant green.
6. Finish with Cream and Cheese: Stir in the heavy cream and bring the soup back to a gentle simmer. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and top with crumbled bacon. Serve hot with crusty bread or a side salad.

Extra Tips:

For an extra burst of flavor, consider adding a pinch of nutmeg or smoked paprika to the soup. When adding the cheese, make sure the soup isn’t boiling as high heat can cause the cheese to separate and become grainy.

If you prefer a smooth soup, you can blend the soup with an immersion blender before adding the broccoli. Remember to taste and adjust the seasoning before serving for the perfect balance of flavors.

Bacon and Sweet Potato Coconut Soup

Warm up your kitchen and your taste buds with this delightful Bacon and Sweet Potato Coconut Soup. This rich, creamy soup combines the smoky flavor of bacon with the natural sweetness of sweet potatoes, all enveloped in a luscious coconut milk base.

It’s a comforting dish perfect for a chilly day, and it brings a unique twist to traditional potato soups by introducing the tropical hint of coconut and the earthy goodness of sweet potatoes.

This recipe is designed to serve 4-6 people, making it an excellent choice for family dinners or small gatherings. With its vibrant flavors and smooth texture, this soup is sure to be a hit.

Whether you’re looking to impress guests with a sophisticated starter or just need a quick and satisfying meal for your family, this Bacon and Sweet Potato Coconut Soup won’t disappoint.

Ingredients:

• 6 slices of bacon
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Remove the bacon and set it aside on a paper towel-lined plate to drain. Once cooled, chop the bacon into small pieces.
2. Sauté the Aromatics: In the same pot, add olive oil and sauté the chopped onion over medium heat until translucent, about 5 minutes. Add the minced garlic and grated ginger, stirring frequently for an additional 2 minutes until fragrant.
3. Spice it Up: Stir in the ground cumin, smoked paprika, and ground cinnamon. Cook the mixture for another minute, allowing the spices to release their flavors.
4. Add Sweet Potatoes: Add the diced sweet potatoes to the pot and toss them to coat with the spice mixture.
5. Pour in the Broth: Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 20 minutes, or until the sweet potatoes are tender.
6. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
7. Add Coconut Milk: Stir in the coconut milk and bring the soup back to a gentle simmer. Season with salt, pepper, and lime juice to taste.
8. Serve: Ladle the soup into bowls, garnish with chopped bacon and fresh cilantro, and serve hot.

Extra Tips:

For the best flavor, use fresh ginger and garlic rather than powdered or pre-minced versions. If you prefer a chunkier soup, you can blend only half of the sweet potatoes and leave the rest in chunks.

The soup’s thickness can be adjusted by adding more broth if necessary. For an added kick, consider adding a pinch of cayenne pepper to the spice mix or a dash of hot sauce before serving.

Enjoy your Bacon and Sweet Potato Coconut Soup with crusty bread or a fresh green salad for a complete meal.

Vegan-Friendly Bacon-Flavored Potato Soup

This Vegan-Friendly Bacon-Flavored Potato Soup is a comforting and hearty dish that brings all the flavors of traditional bacon potato soup without any animal products. With the clever use of smoked paprika and liquid smoke, you’ll be able to replicate the smoky and savory taste that bacon typically provides.

Creamy potatoes, aromatic vegetables, and a rich broth come together to create a soup that’s both filling and satisfying. Whether you’re a vegan, vegetarian, or just looking to try something new, this soup is a delightful addition to your culinary repertoire.

Perfect for a chilly day, this soup is designed to serve 4-6 people, making it ideal for family dinners or meal prepping for the week. It’s not only delicious but also easy to make, with ingredients that are commonly found in any pantry.

The soup is gluten-free and can be made nut-free by substituting the cashew cream with coconut cream or another dairy-free alternative. Enjoy this warm, flavorful soup with a slice of crusty bread or a fresh salad for a complete meal.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 5 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon smoked paprika
• 1 teaspoon liquid smoke
• 1 tablespoon nutritional yeast
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews (soaked and blended to cream)
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Cooking Instructions:

1. Prepare the Cashew Cream: Soak the raw cashews in hot water for at least 30 minutes. Drain and blend them with enough water to create a smooth cream. Set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
3. Add the Vegetables: Stir in the diced potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Create the Broth Base: Pour in the vegetable broth, smoked paprika, and liquid smoke. Stir well to combine all ingredients. Bring the soup to a boil, then reduce the heat to a simmer.
5. Simmer the Soup: Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
6. Blend and Thicken: Remove about half of the soup and blend it until smooth using an immersion blender or a regular blender. Return the blended soup back to the pot to create a creamy texture.
7. Add the Finishing Touches: Stir in the almond milk, cashew cream, and nutritional yeast. Season with salt and pepper to taste. Let the soup heat through for an additional 5 minutes.
8. Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions if desired. Serve hot and enjoy!

Extra Tips:

To enhance the “bacon” flavor, consider adding a dash more of liquid smoke or smoked paprika according to your taste preferences.

If the soup becomes too thick, simply add more vegetable broth until you reach your desired consistency. For added texture, you can reserve some diced potatoes before blending and add them back into the soup.

If you’re making the soup ahead of time, it tends to thicken as it sits, so you may need to add extra almond milk or broth when reheating. Enjoy experimenting with different garnishes like chives, parsley, or even a sprinkle of vegan cheese for additional flavor.