Creamy Potato and Bacon Soup

    50 min

    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.

    214 people made this

    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

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a large saucepan, cook bacon until crisp. Remove bacon and set aside. Drain all but 3 tablespoons bacon fat from the pan.
    2. Brown onions in bacon fat over medium heat.
    3. Add potatoes and just enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
    4. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    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)