Easy Potato Soup with Bacon Recipe

Easy Potato Soup with Bacon Recipe

How To Make Easy Potato Soup with Bacon

Savor a hearty dish with this potato soup made with carrots, potato, and parsnips cooked in milk and broth. It’s served topped with bacon bits and croutons.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 6stripsbacon,chopped
  • 1small yellow onion,diced
  • 2stalkscelery,diced
  • 2medium carrots,peeled and diced
  • 1parsnip,peeled and diced
  • ½tspsalt
  • ¼tspblack pepper
  • ¼cupall-purpose flour
  • 2cupswhole milk
  • 2cupsbroth,vegetable or chicken
  • lbsyukon gold potatoes,(3 cups), peeled and chopped
  • fresh chives,garnish

For the Crispy Skillet Croutons:

  • 2cupschopped bread,cut into ¼-inch cubes
  • 2tbspolive oil
  • ¼tspdried thyme
  • pinchsalt and pepper



  1. In a small bowl, toss chopped bread with olive oil, dried thyme, and a pinch of salt and pepper.

  2. Toast croutons in a nonstick skillet over medium heat for 4 to 5 minutes, stirring occasionally. It’s okay if the char on them becomes uneven. Some sides should be crunchy and some soft still. Remove and set aside.


  1. Add chopped bacon to a large pot over medium heat. Cook until fat renders out and bacon is crispy.

  2. Transfer the bacon to a plate lined with a paper towel and set aside as a topping for the soup. Reserve the bacon grease in the pot.


  1. Add onions, celery, carrots, and parsnips to the pot. Season with salt and pepper and cook for 3 to 4 minutes until vegetables soften.

  2. Stir in flour, cook for another 1 minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.

  3. When potatoes are very tender, remove half of the soup from the pot and let cool briefly. Blend until smooth and return to the pot, stirring it into the non-blended soup base.

  4. Alternatively, blend half the soup directly in the pot with an immersion blender. Be careful not to over-blend.

  5. Taste the soup and adjust seasoning as desired. Keep warm until serving.

  6. Serve the soup topped with fresh chives, crispy reserved bacon, and skillet croutons.

  7. Leftover soup keeps well in the fridge for up to a week, or freeze for 3 months. Reheat gently on the stove with a splash of water.


  • Calories: 459.45kcal
  • Fat: 20.33g
  • Saturated Fat: 6.40g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.31g
  • Polyunsaturated Fat: 3.24g
  • Carbohydrates: 55.97g
  • Fiber: 6.70g
  • Sugar: 10.41g
  • Protein: 14.18g
  • Cholesterol: 27.27mg
  • Sodium: 972.10mg
  • Calcium: 193.82mg
  • Potassium: 940.89mg
  • Iron: 3.14mg
  • Vitamin A: 216.40µg
  • Vitamin C: 28.89mg
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