Creamy Bacon Potato Soup: Try This Favorite Recipe!

When the weather turns chilly, there’s nothing quite as comforting as a bowl of homemade soup. If you’re a fan of hearty, creamy soups, then this Creamy Bacon Potato Soup is sure to become a new favorite in your household. Packed with savory bacon, chunks of gold potatoes, and a creamy, flavorful broth, all made in a Lodge Dutch Oven.

How to Make Creamy Bacon Potato Soup

What you’ll need:

  • 6 strips bacon, cut into small pieces
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes)
  • 2 cups chicken broth 
  • 2 tablespoons of butter
  • 1 cup milk
  • 2 cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • Shredded cheddar cheese, sour cream and bacon for topping (optional)

Ingredients for Creamy Bacon Potato Soup

 

Instructions:

Cook the Bacon: In your Lodge Dutch oven, cook the bacon pieces over medium heat until they are crispy and browned. Remove the cooked bacon and set it aside on a paper towel lined plate. Drain the bacon grease.  

Sauté Onions and Garlic: In the Dutch oven, add 2 tablespoons of butter and the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant, about 5 minutes.

Add Potatoes, Broth and Bacon: Stir in the diced potatoes, chicken broth, milk, and heavy cream and half of the bacon bites. Season with salt, and ground pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender and cooked through.

Blend or Mash: Depending on your preference, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or use a potato masher to lightly mash the potatoes. This step gives the soup its creamy consistency.

Serve: Ladle the potato soup into bowls. Top each serving with shredded cheddar cheese, sour cream and bacon if desired.

Enjoy: Serve your delicious homemade fall staple.

@lehmanshardware

Thick Potato Soup and Roasted Garlic Bread for the perfect fall comfort food. Use a Lodge Dutch Oven for the easiest one pot soup. #lehams #potatosoup #garlicbread #fallrecipes #soup #lodgecastiron #dutchoven

? Lofibeats chillhop(943906) – Enokido

This soup is perfect for family dinners, gatherings with friends, or just when you need some comfort food to brighten your day. The combination of bacon, potatoes, and veggies will leave you wanting seconds, so be sure to make enough. Enjoy!

For your convenience, here’s a print-friendly version of this recipe:

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Creamy Bacon Potato Soup Recipe

Ingredients

Units Scale
  • 6 strips bacon, cut into small pieces
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes)
  • 2 cups chicken broth 
  • 2 tablespoons of butter
  • 1 cup milk
  • 2 cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • Shredded cheddar cheese, sour cream and bacon for topping (optional)

Instructions

  • In your Lodge Dutch oven, cook the bacon pieces over medium heat until they are crispy and browned. Remove the cooked bacon and set it aside on a paper towel lined plate. Drain the bacon grease. 
  • In the Dutch oven, add 2 tablespoons of butter and the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant, about 5 minutes.
  • Stir in the diced potatoes, chicken broth, milk, and heavy cream and half of the bacon bites. Season with salt, and ground pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the potatoes are tender and cooked through.
  • Depending on your preference, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or use a potato masher to lightly mash the potatoes. This step gives the soup its creamy consistency.
  • Ladle the potato soup into bowls. Top each serving with shredded cheddar cheese, sour cream and bacon if desired.
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linda c albarran
linda c albarran
5 months ago

sounds yummy

Wayne Lowe
Wayne Lowe
5 months ago

I am the second son of Roy & Florence Nussbaum Lowe from Apple Creek, but your store is on the Jacob & Anna Farm, my great grandfather’s farm property and I grew up playing in the creek adjacent to Lehman’s Hardware BEFORE it was more than a gas station and a hardware store. My cousins Don, Jim, Phil, and Kay Eggeman lived near Kidron School, my cousins Joan, Jani, Joyce, and Judy Nussbaum lived across from Eggemans and the Olsens, Larry & Diane lived at Moscow near Kidron road & Rt#30. So I am a Lehmans customer since the 1940’s when I bought bb’s at the hardware or from Lehman’s Sport shop near your location. Our grandfather Albert J Nussbaum’s house and former barn is behind the outlet & resale shops along Emerson Road next to the former Millen Nussbaum Construction Quonset building.

my family was Swiss and made cheese at the Kidron Cheese Factory, my cousin Kay Eggeman works for Gerber Feeds, and Herb Amstutz is another cousin from Apple Creek.
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