Potato and Bacon Soup Recipe

Last month we picked up a 25 lb. bag of white potatoes at the local farmer’s market for a really great price! We’re huge potato eaters and use them several times a week to make baked potatoes, fried potatoes, french fries, tator tots, potato pancakes, hash browns, etc. Potatoes are one of the most versatile vegetables!

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A few times every year I like to make a big pot of homemade potato soup. Usually I use my grandma’s recipe but this time I decided to try something new. I had found this recipe somewhere online and adapted a little bit to suit our own needs.

Potato and Bacon Soup Recipe

6 slices bacon
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
2-3 cups water
4 cups cubed potatoes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 cup shredded Cheddar cheese (optional)

Wash potatoes and cut into cubes. Chop onions, carrots and celery.

Fill up a pot with 4 cups of chicken broth and 2-3 cups of water. Bring to a small boil. Toss in the cubed potatoes, chopped onion, carrots and celery. Stir in the salt, ground black pepper and dried parsley. Cook over medium heat for 15-20 minutes.

While the soup is cooking line a microwave-safe plate with 2 paper towels. Cut bacon strips in half and lay them on the plate. Cover with another paper towel. Microwave on high at 30 second intervals until the bacon is nice and crispy. This process took 3 to 3 1/2 minutes in our microwave. Remove and let cool. Crumble up bacon.

Reserve 2 tablespoons of crumbled bacon and set aside. Toss the remaining crumbled bacon into your cooking pot during the last 5 minutes of the cooking time. Remove from heat.

Spoon soup into bowls. You can top with Cheddar Cheese and crumbled bacon if desired. Serve immediately.

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