This is the easiest recipe for bacon potato soup! It’s even made healthy by adding in hidden vegetables! Made on the stovetop this potato bacon soup recipe is done within an hour, and most of that time is hands-off so don’t worry it’s still easy.
Don’t get me wrong, I love the traditional potato soup, but honestly, if my kids, (and me!) are going to eat the soup then it’s going to be good for us. Becasue if I wasn’t in the mood for eating something healthy, then I’m not making soup!
This easy soup is still easy, even though it takes a bit of extra time, most of that time is still hands-off time! Don’t be afraid of the cooking time, becasue you don’t have to watch the pot cook!
But before you dive into making this soup here are some tips to make sure that it turns out the best!
Make sure you cut your potatoes small enough! Make them small enough so that it’s only one bite, that way the potatoes will be done at the same time as the rest of the veggies
You don’t have to puree this soup at all if you don’t want to! I only do because my kids will eat it better, and it gives it more of that creamy potato soup texture! You can also meet halfway by pureeing half of it.
If you want to make this soup a little faster, then use 2 pans. Get one pan started boiling your veggies, and start the other pan ( make sure its bigger) and start the roux.
So lets actually get into making the recipe!
How to make potato soup from scratch
1. Start by adding your frozen vegetables to a pan. Depending on what brand vegetables you bought, it will make a difference on what’s in there. If your bag doesn’t have cauliflower or onions in it(leeks work too) then I suggest chopping some up and adding it in! You won’t be sorry, it really does add flavour!
2.Add the chicken bullion powder and water to the vegetables and bring to a boil. Let simmer for 30 minutes. Now technically your veggies will be cooked after 15 minutes, but since I puree the vegetables, I want my veggies very soft. Actually even if I’m not pureeing my vegetable s than we all still prefer to have the vegetables really soft!
3. You can wait until your veggies are cooked, then dump it into a blender and blend for 5 minutes or until smooth. Let the puree rest in the blender and use the same pan to make your roux.
4. Slice your bacon into bite-sized pieces and add to your hot pan. Let the bacon cook until crispy, then use a slotted spoon to scoop out the bacon. And let the bacon drain on a paper towel.
5. Leave your bacon fat in the pan and use it for the roux. This will really help pull the bacon flavours through the soup! But if you rather, you can discard the fat and melt butter in your pan instead.
6. Once your fat or butter is hot, add flour and seasonings and stir 2-3 minutes letting it cook.
7. Then add your milk in ½ cup at a time, letting it come back to boil before adding in the next addition.
8. Once all the milk is incorporated, pour in your pureed veggies and stir it well.
9. Serve it with your bacon bits and a little shredded cheese on top.
This makes a great comfort food for this cold winter! Plus this soup is easily made double and then eat it 2x in one week to make mealtimes a little easier (so your not going every single night!) Or freeze the leftovers.
What can I add to potato soup for more flavour?
I like to add a little white wine about 1 cup for this recipe if I have it in the house to add an extra boost to potato soup. Also, this recipe, uses dry mustard, Worcestershire sauce, thyme and cayenne pepper for more flavour.
What potatoes are best for soup?
Round white potatoes are your optimal potatoes for soup, but since I usually don’t have those, the next best option is to use russet potatoes.
Let me see you make this soup!! Tag me on Instagram @mamasrealmeals and let me see.
Looking for more soup recipes? Check these out!
Cream of Chicken Soup (with a secret ingredient!)
Done For You Meal Plans
So you don’t have too! Motherhood is crazy enough, let me do your meal planning for you weekly so that you only have to cook.
- 2 cups mixed vegetables
- 2 russet potatoes
- 2 tbsp chicken bullion
- 3 cups water
- ½ lb bacon
- ⅓ cup flour
- 1 tsp salt
- 1 tsp pepper
- 2 tsp thyme
- ¼ tsp cayenne pepper
- 1 tsp dry mustard
- 2 tsp Worcestershire sauce
- 2 cups milk
Bring the first 4 ingredients to a boil in a pan. Let simmer for 30 minutes. Then carefully transfer to a blender and blend for 5 minutes or until smooth. Then cut up your bacon and add to a hot pan. Once the bacon is cooked, scoop out the bacon and let it drain on paper towel. Let the pan cool for a few minutes and turn the heat down to medium-low (you don’t want to burn your flour). Then add your flour and remaining seasonings. Let cook for 2-3 minutes stirring the entire time. Add the milk in ½ cup intervals, letting it come to a low simmer in between each addition. Once all the milk is added in, stir in pureed vegetables. Let the soup heat through, but don’t let it boil! Serve topped with bacon and shredded cheese.