Description
This creamy potato bacon soup is rich, comforting, and packed with flavor. A perfect one-pot meal for chilly days, ready in under an hour.
Ingredients
6 slices thin bacon, chopped
1 medium onion, diced
3 carrots, diced
3 celery stalks, diced
6 small russet potatoes, peeled & diced
1/2 tsp kosher salt
Black pepper, to taste
1/2 tsp Cajun spice
8 cups low-sodium broth
3 Tbsp flour
1 cup milk
1/2 cup heavy cream (optional)
1 tsp fresh parsley
1 cup shredded cheese
Instructions
1. Cook bacon in a large pot until crispy. Remove and set aside.
2. Sauté onion, carrots, and celery in bacon fat for 5–6 minutes.
3. Add potatoes, salt, pepper, and Cajun spice. Stir.
4. Pour in broth and bring to a simmer. Cook until potatoes are soft (about 15 minutes).
5. Whisk flour and milk until smooth, then stir into soup. Simmer 5 minutes to thicken.
6. Blend part of the soup and return it to the pot for a creamy texture.
7. Stir in cream (if using), parsley, and adjust seasoning to taste.
8. Serve hot with shredded cheese, crispy bacon, and extra parsley.
Notes
You can make this ahead—just leave out the cream and cheese until reheating. Use Yukon Gold potatoes for a buttery version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg