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This chunky potato bacon soup has been keeping my family warm and happy for winters on end. When creamy spuds, tasty bacon bits, and gooey cheese come together, you get a bowl full of pure comfort that hits the spot every time.
I whipped up this soup during a freezing cold January weekend when we couldn't leave the house because of snow. Now my children ask for it almost every week when it's cold outside, and they love to help grate the cheese while I'm getting everything else ready.
What You'll Need
- Chicken broth: Makes a tasty base that gives the soup its deep flavor
- Russet potatoes: Break down just enough to make everything nice and thick
- Canned tomatoes: Cut through the richness with their tangy kick
- Yellow onion: Adds a lovely sweet background taste
- Grated carrots: Bring natural sweetness and pretty orange flecks
- Diced celery: Gives a light crunch and nice background flavor
- Dried herbs: Parsley and basil make the whole pot smell amazing
- Ground beef: Makes the soup filling and gives it good texture
- Bacon: Adds that smoky touch that you'll remember long after eating
- Butter and flour: Work together to make everything thicker
- Half and half: Makes everything rich without going overboard
- Shredded cheese: Melts into gooey strings that stretch from your spoon
How To Make It
- Get The Base Going:
- Throw your chicken broth, tomatoes, potatoes, onions, carrots, celery, and all your seasonings into the slow cooker. This mix is what gives your soup its amazing taste. Mix everything up good so the seasonings spread out nicely.
- Let It Simmer:
- Put the lid on and cook it slow on low for 6 to 8 hours or if you're in a hurry, on high for 3 to 4 hours. This long cooking lets veggies get super soft and helps all the flavors come together. Your potatoes will start to break down a bit which makes everything thicker.
- Cook Your Beef:
- About half an hour before you want to eat, cook the ground beef in a pan until you don't see any pink. Break it up into tiny bits while it cooks so it fits nicely in the soup. Drain off all the extra fat before you dump the meat into your slow cooker.
- Fix The Bacon:
- Get your bacon nice and crispy in a pan or bake it at 400°F for around 15 minutes. Once it cools down, chop it up and add most of it to the pot, but save some for topping your bowls later. This bacon is what gives your soup that can't-resist smoky flavor.
- Make It Creamy:
- In a clean pan, melt your butter over medium. Mix in the flour until you can't see any lumps. Keep stirring for about a minute to cook away that raw flour taste. Slowly pour in the half and half while you keep whisking for 2-3 minutes until it gets thick.
- Put It All Together:
- Pour your thickened cream mix into the slow cooker and stir it in well. Add your shredded cheese and give it a gentle stir. Cover it up and let the cheese melt for a few minutes, then stir again so the cheese gets all through your creamy soup.
The smoked bacon really makes this recipe shine. I found this out by mistake when I once used plain bacon instead and noticed something was missing. My grandma always told me good soup needs something smoky to give it heart, and boy was she right about this one.
Plan Ahead Options
This soup gets even tastier after it sits awhile as all the flavors mix together. You can cook it up to two days before you need it and just warm it up when it's time to eat. Keep it in a sealed container in your fridge for up to 4 days. When you heat it back up, do it slowly over medium-low heat and stir now and then so it doesn't burn. It'll get thicker in the fridge, so you might need to add a bit more broth when warming it.
Swap Ideas
For something lighter, try turkey bacon and ground turkey instead of regular bacon and beef. You'll still get great taste with fewer calories. If you don't eat meat, just skip it altogether and use veggie broth instead of chicken broth. Want more veggies? Toss in some corn, peas, or chopped kale during the last 30 minutes. You can also use sweet potatoes for half the regular potatoes to make it more nutritious and colorful.
What To Eat With It
Ladle this chunky soup into big bowls and top with extra cheese, the bacon bits you saved, and some chopped green onions. A spoonful of sour cream on top tastes awesome too. For a complete meal, serve with a simple green salad with dressing and some warm crusty bread for dipping. If you want to impress someone, serve the soup in hollowed-out bread bowls for a fancy touch that everyone will love.
Frequently Asked Questions
- → Can I prepare this soup in advance?
Yes! Store it in the fridge for up to three days, then heat it slowly on the stove for best results.
- → Can I swap regular flour for gluten-free flour?
Of course! A 1:1 gluten-free blend keeps the texture just right without compromising the flavor.
- → What other cheese works instead of cheddar?
Mozzarella gives a milder taste, while pepper jack adds some spice. Choose a cheese that melts well.
- → Is turkey bacon an okay substitute?
Sure. Use fully cooked and crispy turkey bacon as a lighter option for the same great taste.
- → How should I finish garnishing this soup?
Add freshly chopped green onions, crispy bacon crumbs, and a sprinkle of shredded cheese to make it even more flavorful.