Potato bacon soup

    2 hours 10 min

    This is the soup to look forward to during the cold winter months. Potatoes are simmered with bacon in a creamy soup base. Serve with fresh crusty bread, if desired.

    33 people made this

    Serves: 6 

    • 6 potatoes, peeled and cubed
    • 1 onion, chopped
    • 1 carrot, grated
    • 4 rashers crisp cooked streaky bacon, crumbled
    • salt to taste
    • ground black pepper to taste
    • 1 tablespoon chopped fresh parsley
    • 15g margarine
    • 1 tablespoon bacon fat
    • 950ml milk
    • 3 tablespoons instant mash

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Place potatoes and chopped onion in a deep stock pot and add water just to cover them. Bring to the boil and cook until tender.
    2. Add margarine, crumbled bacon, bacon fat and carrots. Stir in milk, parsley and instant mash; bring to a light boil. Salt and pepper to taste. Cover and simmer on low until you are ready to eat.

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    Reviews in English (26)


    This was great! I can't wait to make it in colder weather.. I made the following changes to my own taste.. Used less onion since I am not a huge fan. Omitted the carrot and parsley because I didn't have any. Used corn starch instead of potato flakes because I didn't have those either. Added half a clove of minced garlic. Threw in some sauteed asparagus chopped into bite-sized pieces we needed to use up. Added a handful or so of grated chedder/jack mix.  -  22 Jul 2007  (Review from Allrecipes US | Canada)


    This recipe turned out very bland and runny. I think I was supposed to drain the potatoes and onions after cooking instead of just adding the other ingredients to them, but the directions never said that. Anyway, I ended up just adding more flakes and puree'ing the whole thing to make a creamy soup.  -  18 Jun 2006  (Review from Allrecipes US | Canada)


    This was okay, but nothing to write home about, so I made a couple of changes: cooked the onion in a little bacon grease to carmelize a little and bump up the flavor a little, and when I served it, I sprinkled shredded cheddar and more crumbled bacon on top, then a small dollop of sour cream in the center. Gave it a sort of "potato wedges" flavor and more depth. It needed it. Gave it like this to husband for lunch. He said it was fine, but when asked, he would have prefered a corn chowder or something like that.  -  10 Sep 2008  (Review from Allrecipes US | Canada)