Baked Potato Soup with crispy bacon is faster to make than a baked potato. The potatoes cook directly in the soup so no need to cook them ahead of time.
I knew after waking up this past week, I was going to eat soup for dinner because I’ve been blowing my nose and sneezing for a few days.
What really surprised me was the energy I had when I got home from work.
Usually when I felt like this, I would make some ramen and call it a night.
However, I decided to take advantage of it. My first plan was kohlrabi soup. However, my kohlrabi was moldy!! Blahhhh.
Almost grabbed the ramen, but then the bacon stopped me. Bacon and potatoes. How time consuming would baked potato soup be? I looked up some recipes real quick online.
Most call for an already-baked potato. Nah, don’t have time for that.
What if I just cooked the potatoes right in the soup?
Normally, I peel my potatoes because by the time I use them, eyes are growing everywhere. Since these were still fresh, I left the skins on.
- 2 strips uncooked bacon
- 1/4 cup chopped white or yellow onion
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- Salt, to taste (preferably kosher)
- 3 cups chicken broth or stock
- 1 pound Russet potatoes (roughly 2 potatoes), cubed (peeling optional)
- 1/4 cup whole milk, room temperature
- Add bacon to a large Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side.
- Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
- Add the onion and a big pinch of salt to the bacon drippings and scrape up any brown bits on the bottom of the pan. Cook until soft, stirring often, about 5 minutes.
- Add garlic and cook 1 minute.
- Stir in the flour, coating the onions to make a roux. Gradually add the broth and scrape up any remaining brown bits. Bring to a boil.
- Once boiling, add the potatoes and 1/4 teaspoon salt. Turn the heat down to a simmer. Cook for 10-15 minutes or until the potatoes are soft, stirring occasionally so the potatoes don't stick to the bottom.
- Remove from the heat and stir in the milk and crumbled bacon. Taste and adjust for salt.
If you enjoyed this Baked Potato Soup, you may also enjoy these recipes: