This Smoky Bacon Potato Soup is the ideal comfort food for cool weather. It’s delightfully smoky from the bacon and smoked paprika, and hearty and savoury from the potatoes, onions and garlic. Curl up with a bowl of this soup tonight.
We’re deep into fall now, and although it’s been beautiful where we live there’s still the damp chill that comes with falling temperatures and living by the ocean.
Our meals have taken a distinct shift into the “cozy and hearty” category, and nothing illustrates this better than this smoky bacon potato soup. It’s creamy, smoky and filling enough to stand on its own, especially if you pair it with a loaf of crusty bread and some salty butter. Add this soup to your list of favourite fall and winter soups!
Almost as good is knowing that this is a very inexpensive recipe to make. A craving for potato leek soup sent me brainstorming about a cheaper alternative (leeks are super expensive where I live!!!). Potatoes, onions and garlic aren’t expensive this time of year and the recipe only uses half a package of bacon (whatever half a package amounts to where you live is fine). There is some cream but you can easily substitute that with milk or evaporated milk if that’s what you have handy. If you use Better Than Bouillon to make your chicken broth like I do, this is a pretty inexpensive way to fill up on a cool fall night.
(PS – check out our super helpful stocking up posts: Stock Your Pantry on a Dime , Stock Your Freezer on a Dime, and Stock your Fridge on a Dime.)
Step-by-step instructions and photos are below the recipe.
Step by Step Instructions – Smoky Bacon Potato Soup
Ingredients for Smoky Bacon Potato Soup.
Chop half a package (roughly half a pound) of bacon into small pieces. Fry in large pot over medium-high heat until crispy.
Dice two onions into fairly small pieces. Mince five cloves of garlic and around 1 teaspoon of fresh thyme (or you can use 1/2 teaspoon of dried thyme).
Drain off all but about 2 tbsp of bacon grease. Turn heat to low, add diced onions and cook, stirring often until they are soft and golden. Then add garlic, thyme and 1 teaspoon of smoked paprika. Cook briefly.
If you’re using Better Than Bouillon (recommended), mix it with boiling water according to the package directions, to make six cups of broth.
Add a small amount of broth to the pot and use a wooden spoon to scrape all the browned bits off the bottom of the pot. This is the FLAVOUR friends! Don’t let it go to waste! Once you’ve reincorporated all that deliciousness, add the rest of your broth.
Meanwhile, peel and chop your three pounds of potatoes and add them to the pot. Bring to a boil, reduce heat and simmer until potatoes are tender, 10-15 minutes.
Use an immersion blender (or other blending device – discussed in text recipe, above) to puree the soup.
Add 1/2 cup of cream and 1 cup of chopped parsley. (You could also use milk or evaporated milk and 1/2 cup of dried parsley). Serve hot, with garnishes if desired.
Smoky Potato Bacon Soup
This Smoky Bacon Potato Soup is the ideal comfort food for cool weather. It's delightfully smoky from the bacon and smoked paprika, and hearty and savoury from the potatoes, onions and garlic.
Course: Main Course
Servings: 6 bowls
Calories: 457 kcal
- 1/2 lb bacon or half of a package
- 2 onions diced
- 5 cloves garlic minced
- 1 tsp fresh thyme chopped (or 1/2 tsp dried thyme)
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth (I use Better Than Bouillon and find it excellent in terms of price, flavour and quality)
- 3 lbs potatoes diced
- 1 cup fresh parsley chopped (or 1/2 cup dried parsley)
- 1/2 cup coffee cream (or milk, evaporated milk or cream cheese)
Chop bacon into small pieces and fry in a large pot over medium-high heat until crispy.
Drain off all but about 2 tbsp of bacon grease. Turn heat to low, add diced onions and cook, stirring often, until they are soft and golden.
Add minced garlic, thyme, smoked paprika, salt and pepper and cook briefly.
Pour a small amount of chicken broth (Better Than Bouillon mixed with hot water) into the pot and use a wooden spoon to scrape all the brown, flavourful bits off the bottom of the pot, mixing them into the bacon/onion mixture.
Add remaining broth and peeled, cubed potatoes.
Cover, increase heat, bring to a boil. Lower heat and simmer until potatoes are tender, 12-15 minutes.
Use an immersion blender to blend the soup to desired creamy consistency. (If you don’t have an immersion blender you can use a blender or food processor, following manufacturer’s instructions for hot liquids, or even a potato masher).
Add cream and parsley. Taste and adjust seasoning as needed.
Smoky Potato Bacon Soup
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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