Old-Fashioned Potato Soup

Old-fashioned potato and bacon soup transforms everyday ingredients into a bowl of pure comfort that warms both body and soul. This timeless classic combines creamy potatoes, savory bacon, and aromatic onions in a rich broth that achieves the perfect balance between hearty and indulgent. Each spoonful delivers a satisfying medley of textures – tender potatoes, crispy bacon bits, and velvety broth – making it the ideal meal for chilly evenings, casual gatherings, or anytime you crave something deeply satisfying that feels like a hug in a bowl.

I discovered this recipe years ago during a particularly cold winter when I needed something warming and substantial. My family was immediately smitten with the rich flavors and comforting texture, and it's since become our go-to soup when temperatures drop. Even my pickiest eater asks for seconds when this soup is on the menu!

Ingredients and Selection Tips

• Potatoes: Russet potatoes break down beautifully to create a naturally creamy texture; Yukon Golds offer a buttery flavor and slightly firmer consistency
• Bacon: Choose thick-cut for more substantial bacon pieces that hold their texture in the soup
• Onions: Yellow onions provide the perfect savory base; sweet onions offer a milder flavor
• Broth: Chicken broth adds richness, but vegetable broth works well for a lighter option
• Milk or Cream: Use whole milk for everyday meals or heavy cream for special occasions and extra indulgence

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Detailed Cooking Instructions

Step 1:

Begin by preparing your ingredients properly, which sets the foundation for a successful soup. Peel 6 large potatoes and dice them into uniformly sized cubes, about ½-inch to ¾-inch pieces. This consistent size ensures they'll cook evenly and create the ideal texture when partially mashed later.

Step 2:

Chop 6 slices of bacon into small pieces before cooking, rather than cooking whole slices and crumbling later. This method allows the fat to render more efficiently and creates perfect bite-sized bacon bits that distribute evenly throughout the soup.

Step 3:

Heat a large, heavy-bottomed pot or Dutch oven over medium heat, then add the chopped bacon. Cook until crispy, stirring occasionally to ensure even browning, about 5-7 minutes. This initial step not only prepares the bacon but also creates a flavorful base of rendered bacon fat that will infuse the entire soup.

Step 4:

Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate to drain, while carefully preserving all the rendered bacon fat in the pot. This golden fat is liquid gold for flavor development and will be used to sauté the onions.

Step 5:

Add one medium finely chopped onion to the bacon fat and sauté until translucent and slightly caramelized, about 3-4 minutes. This step builds the aromatic foundation of your soup, with the onions absorbing the bacon flavor while developing their own sweetness.

Step 6:

Add the diced potatoes to the pot, stirring to coat them in the bacon fat and onion mixture. This coating process helps seal in the potato starches and infuses them with flavor before they even begin to cook in the broth.

Step 7:

Pour in 3 cups of chicken or vegetable broth, making sure the potatoes are just barely covered by liquid. If needed, add a small amount of water to ensure all potatoes are submerged. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.

Step 8:

Cover the pot and simmer for 15-20 minutes, until the potatoes are fork-tender but not falling apart. Test by piercing a potato cube with a fork – it should slide in easily but the potato should still hold its shape.

Step 9:

Once the potatoes reach the perfect tenderness, use a potato masher to partially mash some of the potatoes directly in the pot, creating a naturally thickened, textured soup base. Leave plenty of potato chunks whole for a hearty, rustic texture – the goal is a chunky soup, not a purée.

Step 10:

Reduce the heat to low and stir in 1 cup of milk (or heavy cream for extra richness) and 2 tablespoons of butter. Add 1 teaspoon of garlic powder, salt, and pepper to taste. Allow the soup to gently simmer for another 5 minutes, stirring occasionally, as the flavors meld and the soup thickens to a creamy consistency.

I learned these tips through trial and error when perfecting this recipe. Once I overcooked the potatoes and they dissolved completely, leaving no chunks for texture. Now I'm careful to check them frequently as they near doneness to maintain that perfect balance of creamy and chunky.

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The first time I served this soup at a casual gathering with friends, I was amazed by how quickly the pot emptied. The comforting aroma drew everyone to the kitchen, and the rich, savory flavor kept them coming back for refills. What I appreciate most about this recipe is how it transforms such humble ingredients into something truly special. The contrast between the creamy soup base and the crispy bacon bits creates a perfect balance of textures, while the savory depth from the bacon fat and seasonings makes every spoonful deeply satisfying. While fancy cuisine has its place, there's something uniquely comforting about a well-made potato and bacon soup that connects us to traditional home cooking and the simple pleasure of a warming meal shared with loved ones.

Frequently Asked Questions

→ What type of potatoes work best for this soup?

Russet potatoes create a thicker, creamier texture as they break down a bit during cooking. Yukon Gold potatoes hold their shape better while still providing a creamy texture. Red potatoes will hold their shape the most. All work well—choose based on your preferred texture.

→ Can I make this soup ahead of time?

Yes! This soup reheats wonderfully and actually develops better flavor overnight. Store it in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to reach your desired consistency.

→ Can I freeze this potato soup?

While you can freeze it, milk-based soups sometimes separate when thawed. For best results, freeze the soup before adding the milk, then add fresh milk when reheating. If freezing the complete soup, stir well while reheating and add a bit of fresh milk to restore the creamy texture.

→ What can I add to this soup for extra flavor or protein?

Traditional additions include crispy bacon, shredded cheddar cheese, green onions, or a dollop of sour cream. For extra protein, add diced ham, shredded chicken, or crispy bacon directly into the soup. For vegetarians, try adding white beans.

→ How can I make this soup thicker or thinner?

For a thicker soup, mash some of the cooked potatoes against the side of the pot with the back of a spoon, or use an immersion blender to partially blend the soup. For a thinner consistency, simply add more milk or chicken broth until you reach your desired texture.