Potato and Bacon Soup

This hearty potato and bacon soup has been my family's winter comfort meal for years. The combination of creamy potatoes, savory bacon, and melty cheese creates a bowl of pure comfort that satisfies every time.

I first made this soup during a particularly cold January weekend when we were snowed in. My kids now request it almost weekly during the colder months, and they love helping shred the cheese while I prepare the other ingredients.

Ingredients

• Chicken broth: Forms the flavorful base of our soup and adds richness
• Russet potatoes: Provide the perfect starchy texture that partially breaks down for creaminess
• Canned tomatoes: Add brightness and acidity to balance the rich flavors
• Yellow onion: Creates a sweet aromatic foundation
• Grated carrots: Add natural sweetness and beautiful color
• Diced celery: Contributes subtle flavor and pleasant texture
• Dried herbs: Including parsley and basil, infuse the broth with wonderful aroma
• Ground beef: Adds hearty protein and satisfying texture
• Bacon: Brings smoky flavor that makes this soup unforgettable
• Butter and flour: Create the roux that thickens our soup beautifully
• Half and half: Provides luxurious creaminess without being too heavy
• Shredded cheese: Melts into the soup creating delicious strings with every spoonful

Step-by-Step Instructions

Prepare the Slow Cooker Base:

Combine chicken broth, tomatoes, potatoes, onions, carrots, celery, and all dried herbs and seasonings in your slow cooker. These ingredients create the flavor foundation for the entire soup. Stir everything together well to distribute the seasonings evenly.

Cook Low and Slow:

Cover with the lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. This long cooking time allows the vegetables to become perfectly tender and the flavors to meld beautifully. The potatoes will begin to break down slightly, creating natural thickness.

Brown the Meat:

About 30 minutes before serving, brown the ground beef in a skillet until no pink remains. Break it into small pieces as it cooks for the best texture in your soup. Drain any excess fat thoroughly before adding the cooked beef to the slow cooker.

Prepare the Bacon:

Cook bacon until crispy either in a skillet or baked in the oven at 400°F for about 15 minutes. Once cooled, chop it into bite-sized pieces and add most of it to the slow cooker, reserving some for garnish. The bacon adds incredible smoky flavor throughout.

Create the Creamy Element:

In a clean skillet, melt butter over medium heat. Whisk in flour until completely combined with no lumps remaining. Continue whisking for about one minute to cook out the raw flour taste. Gradually add the half and half, whisking continuously for 2-3 minutes until the mixture thickens.

Combine and Finish:

Pour the thickened half and half mixture into the slow cooker and stir to incorporate it throughout the soup. Add the shredded cheese and stir gently. Cover and allow the cheese to melt for several minutes, then stir again to fully incorporate the cheese into the creamy broth.

The smoked bacon is truly the star ingredient in this recipe. I discovered its importance accidentally when I once substituted regular bacon and noticed the flavor was missing that special something. My grandmother always said good soup needs something smoky to give it soul, and she was absolutely right about this one.

Make Ahead and Storage

This soup actually improves with time as the flavors continue to develop. You can make it up to two days ahead and simply reheat when ready to serve. Store in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. The soup will thicken in the refrigerator, so you may need to add a splash of broth when reheating.

Ingredient Substitutions

For a lighter version, use turkey bacon and ground turkey instead of traditional bacon and beef. The soup will still have wonderful flavor but fewer calories. If you prefer a vegetarian option, omit the meat completely and use vegetable broth instead of chicken broth. For extra vegetables, try adding corn, peas, or even some chopped kale in the last 30 minutes of cooking. You can also substitute sweet potatoes for half the russet potatoes for added nutrition and a lovely color contrast.

Serving Suggestions

Serve this hearty soup in deep bowls topped with extra shredded cheese, the reserved crispy bacon pieces, and sliced green onions. A dollop of sour cream makes a delicious addition too. For the perfect meal, pair with a simple green salad dressed with vinaigrette and warm crusty bread for dipping. For special occasions, serve in hollowed out bread bowls for an impressive presentation that delights both family and guests.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, you can make it ahead of time and store it in the refrigerator for up to three days. Reheat gently on the stove to preserve its creaminess.

→ Can I substitute regular flour with gluten-free flour?

Absolutely! A 1:1 gluten-free flour works well for creating the roux without altering the soup's texture.

→ What can I use instead of cheddar cheese?

Pepper jack cheese is a great option for added spice, or you can try mozzarella for a milder flavor. Any melting cheese works well.

→ Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon is a lighter alternative. Just ensure it is fully cooked and crispy before adding it to the soup.

→ What is the best way to garnish this soup?

Garnish with freshly chopped green onions, extra crispy bacon bits, and a sprinkle of shredded cheese for added flavor and presentation.