This Easy Potato Soup with Bacon is so rich and creamy, you'll think there's cheese in it, but there's not! Top your bowl with bacon and crispy skillet croutons for a delicious weeknight meal.
Photography Credit:Nick Evans
This soup is an absolute winter killer. It’s so warming and creamy and just perfect after a long day out in the cold.
It doesn’t take long to make it from scratch, but you can also make it ahead of time if that’s better for you. It’s my favorite soup so far this season!
WHAT KIND OF POTATOES TO USE FOR POTATO SOUP
I personally prefer Yukon Gold potatoes. They have less starch than russet potatoes and get very creamy and smooth when you blend them.
However, a lot of potato soup recipes called for russet potatoes, and if that’s what you have in your pantry, go for it.
HOW TO MAKE EASY POTATO SOUP IN THE SLOW COOKER
Since this recipe is a reasonably fast soup to make, I make it on the stovetop. But if you want to cook it in the slow cooker, you can.
To make potato soup in the slow cooker, add all the vegetables and potatoes to the slow cooker pot with three cups of stock (not two as the stovetop recipe calls for), then cook on low for at least four hours.
Right before serving, melt two tablespoons of butter in a skillet, whisk in a quarter cup flour to form a paste, and then slowly whisk in two cups of milk. Once combined, pour into the slow cooker, simmer for a few minutes, then remove half of the soup and blend as normal or partially blend with an immersion blender.
IDEAS FOR TOPPING YOUR SOUP
This soup is great on its own, but it’s exceptional with some choice toppings. I like crumbled bacon (which is nice because you can use the bacon grease in the soup base), crispy croutons, or some fresh chives. I’m not a huge fan of cheese or sour cream with this soup, because the soup is plenty enough rich and creamy on its own!
STORING AND REHEATING LEFTOVER POTATO SOUP
As with most soups, this easy potato soup stores beautifully and reheats well on the stovetop over low heat. If it’s too thick, add some water to thin it out. You can also reheat in the microwave in 30-second bursts, stirring in between.
This soup will keep in the freezer for up to three months.
The DAD ADD: Crispy Skillet Croutons!
I cooked these croutons in the skillet rather than baking them to char them in spots but still keep ‘em chewy in the middle. The texture goes really well with the soup, so feel free to use a heavy hand!
THE REPORT CARD
The night I served this soup to my kids, we had all just gotten through a tough week of moving into a new home and my daughter was sick during the move. So while my kids weren’t into any dinner that night, I’m pretty confident that on a normal night my kids would be all over this soup!
MORE FAVORITE POTATO SOUPS:
- Potato Leek Soup
- Baked Potato Soup
- Roasted Sweet Potato Soup
- Ham and Potato Soup
- Potato Cheddar Guinness Soup
Easy Potato Soup with Bacon Recipe
- 6 strips bacon, chopped
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable or chicken broth
- 1 1/2 pounds (3 cups) peeled and chopped Yukon Gold potatoes
- Fresh chives, garnish
For the Crispy Skillet Croutons (Dad Add)
- 2 cups chopped bread, cut into 1/4-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon dried thyme
- Pinch of salt and pepper
1 Make the skillet croutons: In a small bowl, toss chopped bread with olive oil, dried thyme, and a pinch of salt and pepper. Toast croutons in a nonstick skillet over medium heat for 4 to 5 minutes, stirring occasionally. It’s okay if the char on them becomes uneven. Some sides should be crunchy and some soft still. Remove and set aside.
2 Cook the bacon: Add chopped bacon to a large pot over medium heat. Cook until fat renders out and bacon is crispy. Transfer the bacon to a plate lined with a paper towel and set aside as a topping for the soup. Reserve the bacon grease in the pot.
3 Make the soup: Add onions, celery, carrots, and parsnips to pot. Season with salt and pepper and cook until vegetables soften, 3 to 4 minutes.
Stir in flour, cook for another minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.
4 Blend half of the soup: When potatoes are very tender, remove half of the soup from the pot and let cool briefly. Blend until smooth and return to the pot, stirring it into the non-blended soup base.
Alternatively, blend half the soup directly in the pot with an immersion blender; be careful not to over-blend! Some chunks are good. Taste the soup and adjust seasoning to your liking. Keep warm until serving.
5 Serve: Serve the soup topped with fresh chives, crispy reserved bacon, and skillet croutons.
Leftover soup keeps well in the fridge for up to a week, or you can freeze it for 3 months. Reheat gently on the stove with a splash of water.
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