Creamy Potato and Bacon Soup
A simple, yet delectable soup, which is perfect for the cold winter months. Potatoes are simmered with bacon in a creamy soup base. Serve with fresh bread rolls, if desired.
Ingredients
Serves: 6
- 8 rashers streaky bacon
- 160g chopped onion
- 625g cubed potatoes
- 2 (295g) tins condensed cream of chicken soup
- 600ml milk
- salt to taste
- ground black pepper to taste
- 1 teaspoon dried dill
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- In a large saucepan, cook bacon until crisp. Remove bacon and set aside. Drain all but 3 tablespoons bacon fat from the pan.
- Brown onions in bacon fat over medium heat.
- Add potatoes and just enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
- Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste and stir in dill. Crumble bacon; stir in just before serving soup or sprinkle on top to garnish.
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Reviews & ratings
Average global rating:
(232)
Reviews in English (188)
The directions on this recipe are confusing. I did not drain the water off my potatoes before adding the other soup mix and therefore it came out really watery....make sure to drain your potatoes! - 29 Sep 2006 (Review from Allrecipes US | Canada)
Fantastic! Much quicker than my normal recipe. My hints: To ensure it's not too thin, cover the potatoes with just *barely* enough water. I used powdered chicken broth instead of just water -- added a lot. A stalk or two of celery is a great addition. For more depth of flavor, add a dash of worchestershire sauce. Oh, and if you use red or yukon potatoes, you don't need to peel them! - 26 Feb 2007 (Review from Allrecipes US | Canada)
Yum! I did doctor the recipe a bit to accomodate our tastes, but the base recipe is perfect. I don't like onions - left that out. I read some of the other reviews and thought that the celery salt sounded good. So I added salt, pepper, celery salt, and garlic powder to the potatoes while they were cooking. I then added a bit more pepper, celery salt with the dash of Thyme when I added in the milk/soup. I stirred in about 2 cups of shredded cheddar cheese before serving. Garnished with additional shredded cheese and crumbled bacon. It was sooo very good. My boyfriend went back for seconds - that never happens. Later that night he told me he can't wait for lunch the next day so he can have leftovers. I will definitely be making this again and again! Thanks! - 14 Jul 2006 (Review from Allrecipes US | Canada)