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Bacon Potato Soup Fall Dinner Recipe

Emily Carter
A rich, creamy potato soup with crispy bacon, offering the ultimate fall comfort food experience.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 6 medium-sized potatoes peeled and diced
  • 1 medium onion chopped
  • 4 slices of bacon chopped
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme optional

Instructions
 

  • In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.
  • Remove bacon and set aside, leaving some bacon grease in the pot.
  • Add butter to the pot, then sauté onions and garlic until softened, about 3-5 minutes.
  • Add diced potatoes and broth. Bring to a boil, then lower the heat and simmer for 20 minutes.
  • Mash the potatoes for a thicker soup, or leave them whole for more texture.
  • Stir in heavy cream, salt, pepper, and thyme. Cook for another 5 minutes.
  • Top with crispy bacon and serve hot.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 8g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 12%
  • Vitamin C: 15%
  • Calcium: 10%
  • Iron: 6%
  • Potassium: 15%

Additional Notes/Tips

  1. If you want an extra cheesy twist, stir in some shredded cheddar cheese just before serving.
  2. For a lighter version, swap out heavy cream for half-and-half or milk.
  3. Leftovers? This soup stores beautifully in the fridge for up to 3 days.
  4. Garnish with fresh herbs or a dollop of sour cream for added flavor.