Popular Potato Bacon Soup Recipe Enriched With Special Ingredients

There’s an undeniable allure in the world of culinary simplicity, where a handful of humble ingredients come together to create something truly remarkable like Potato Bacon Soup Recipe.

Nestled within this realm is the time-honored pairing of leeks and potatoes, brought to life in a soup that encapsulates comfort, elegance, and an array of tantalizing flavors.

The subtle sweetness of carefully sautéed leeks effortlessly marries with the hearty, earthy notes of potato, forming a velvety harmony that dances on your palate.

Each spoonful provides a taste of tradition, a celebration of simplicity, and a testament to the power of well-balanced ingredients.

Designed with a sense of authenticity and bolstered by tried-and-true techniques, this Leek and Potato Soup recipe is more than just a dish – it’s a culinary journey.

So, roll up your sleeves and prepare to unearth the magic within this classic soup that has warmed hearts and homes for generations. Let the cooking adventure begin!

What Is Potato Bacon Soup?

Potato bacon soup is a rich, comforting dish typically made with a base of bacon, potatoes, and onions, often along with other vegetables such as carrots or celery. 

The ingredients are cooked together, usually starting with the bacon to render out its fat, which is then used to sauté the onions and any other vegetables. The potatoes are added next, and then broth is introduced to simmer and soften the potatoes.

The result is a hearty, satisfying soup with a deep, savory flavor from the bacon and a creamy, comforting quality from the potatoes. It’s typically served hot and may be garnished with extra crumbled bacon, chives, or shredded cheese.

Can You Vary Potato Bacon Soup With Other Ingredients?

You can vary potato bacon soup by adding other ingredients to suit your taste or dietary needs. Here are some ideas:

• Additional Vegetables: You can add more vegetables for extra flavor and nutrients. Consider carrots, celery, peas, bell peppers, or even kale. For a little sweetness, roasted corn could be a great addition.

• Grains: For a heartier soup, consider adding some grains. Barley, farro, or even rice could work well.

• Dairy-Free or Vegan Variations: Use a dairy alternative like almond milk, coconut milk, or cashew cream for creaminess. For the bacon, consider vegan bacon substitutes or add a bit of liquid smoke for that characteristic smoky flavor.

• Vegan Substitutions: Use a vegan bacon alternative, such as tempeh bacon or coconut bacon, for that smoky flavor. Opt for a vegan butter substitute or olive oil.

• Vegetarian Substitutions: You could use a vegetarian bacon substitute or smoked tofu. Alternatively, omit the bacon entirely and use a bit of smoked paprika or liquid smoke for a similar flavor. Use vegetable stock instead.

• Gluten-Free Substitutions: Potato Bacon Soup is generally gluten-free, but always check your specific ingredients. Look for brands labeled gluten-free or make your own stock at home. 

Recipe Directions

• Start by prepping your ingredients: peel the celery root and potatoes and cut them into 1-inch cubes. Set aside.
• Over medium heat, cook the bacon in a large pot or Dutch oven until it’s crisp and has rendered its fat. Remove the bacon with a slotted spoon, leaving the fat in the pot, and set it aside on a paper towel.
• In the same pot, add the diced onion to the bacon fat. Sauté until the onion is translucent and soft, about 5 minutes.
• Add the cubed celery root and potatoes to the pot, stirring to mix with the onions. Cook for 2-3 minutes, allowing the vegetables to absorb the flavors.
• Pour the chicken stock and water into the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes and celery root are tender. This will take about 20-30 minutes, depending on the size of your cubes.
• Once the vegetables are tender, you can leave the soup chunky or use an immersion blender to puree it until smooth.
• Stir in the chopped celery leaves, black pepper, and salt to taste. Let the soup simmer for another 5-10 minutes so that the flavors meld together.
• Crumble the cooked bacon. If you’re using the chives, chop them finely.
• Ladle the soup into bowls, and garnish each serving with the crumbled bacon and a sprinkle of chives.

Variations, Add-Ons, And Toppings

Variations, add-ons, and toppings can give your Potato Bacon Soup a delightful twist. Here are some ideas:

Variations

• Veggies: Mix additional vegetables like carrots, peas, bell peppers, kale, or corn for extra flavor and nutrients.

• Proteins: Switch up the bacon for diced ham, shredded chicken, or even clams for a twist on clam chowder. Use beans or lentils and a vegan bacon substitute for a vegetarian version.

• Herbs and Spices: Add a new flavor profile with different herbs and spices like thyme, rosemary, and bay leaves, or even some heat with chili flakes or paprika.

• Potatoes: Use sweet potatoes or purple potatoes instead of red-skinned potatoes for a unique flavor and color twist.

Add-Ons

• Grains: Add barley, farro, or rice to make the soup heartier.

• Dairy-Free or Vegan Variations: Use a dairy substitute like almond milk, coconut milk, or cashew cream for creaminess and vegan bacon substitutes for the smoky flavor.

Toppings

• Cheese: A sprinkle of sharp cheddar, cream cheese, or parmesan can add a lovely creaminess and tang.

• Herbs: Fresh herbs like parsley, chives, or green onions add color, freshness, and flavor.

• Sour Cream or Yogurt: A dollop of sour cream or plain yogurt can add a cool, creamy contrast to the warm soup.

• Chili Oil: A drizzle of chili oil can add a spicy kick and enhance the soup’s visual appeal.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• In a pan, cook your bacon until crisp. Remove the bacon, leaving the fat behind. Sauté the onion in the bacon fat until translucent. Transfer the bacon and onion to the slow cooker.

• Add the diced celery root, potatoes, chicken stock, water, chopped celery leaves, black pepper, and salt into the slow cooker. 

• Cook on low for 6-8 hours or high for 3-4 hours; until the vegetables are tender.

• You can choose to puree the soup with an immersion blender for a smoother texture or leave it chunky.

• Serve the soup with crumbled bacon and optional chives for garnish.

Instant Pot

• Set the Instant Pot to sauté mode. Cook the bacon until crisp. Remove the bacon, leaving the fat behind. Sauté the onion in the bacon fat until translucent.

• Add the diced celery root, potatoes, chicken stock, water, chopped celery leaves, black pepper, and salt into the Instant Pot. 

• Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then do a quick release.

• You can choose to puree the soup with an immersion blender for a smoother texture or leave it chunky.

• Serve the soup with crumbled bacon and optional chives for garnish.

Can I Use Store Bought Broth Or Should I Make My Own?

You absolutely can use store-bought broth in your Potato Bacon Soup.

Using store-bought broth or stock is a convenient and time-saving option. Many high-quality store-bought broths are available and can still provide a flavorful base for your soup. If you opt for this choice, look for low-sodium options.

However, homemade broth can offer richer flavors, especially if it’s made with fresh vegetables, herbs, and perhaps bones. It also gives you control over what goes into your broth, so you can avoid preservatives or ingredients you might be allergic to.

So, the choice between store-bought and homemade broth largely depends on how much time and effort you’re willing to put into your soup. Both can be great choices, depending on the circumstances.

How To Serve?

Serving Potato Bacon Soup at its best involves a few key steps:

• Reheat Properly: If the soup has been made beforehand, gently reheat it on the stovetop over medium heat until it’s warmed through. Don’t let it boil, as it could change the soup’s texture, especially if it contains cream.

• Adjust Seasoning: Taste the soup after reheating and adjust the seasoning as needed. Sometimes flavors can change slightly during storage and reheating.

• Serve Warm, Not Hot: Soup should be served warm, but not scalding hot. Letting the soup cool a few minutes before serving is better so the flavors can be fully appreciated.

• Serve with Toppings: A good Potato Bacon Soup can be made even better with the right toppings.
  Consider adding a sprinkle of crispy bacon bits, chopped fresh herbs like chives or parsley, a dollop of sour cream, or a sprinkling of shredded cheese. The added textures and flavors will enhance the soup.

• Pair with Complementary Sides: A warm, crusty bread roll or a fresh salad can contrast the creamy, hearty soup.

Perfect Side Dishes

Sandwiches

• Grilled Cheese Sandwich: The cheese’s richness and the toasted bread’s crunch make this a classic pairing with any soup.
• Turkey and Avocado Sandwich: The light, healthy flavors of turkey and avocado would balance well with the hearty soup.

Salads

• Mixed Green Salad: A simple salad with a variety of greens, tomatoes, cucumber, and a light vinaigrette provides a refreshing contrast to the soup.Apple and Walnut Salad: The sweetness of the apples and the crunch of the walnuts can add an interesting dimension to your meal.

First Course

• Bruschetta: This classic Italian starter, with its fresh tomatoes and basil, would provide a refreshing contrast to the rich soup.
• Charcuterie Board: A selection of cured meats, cheeses, olives, and crackers would be a great way to start the meal before moving on to the soup.

Storage And Make Ahead

• Cool Quickly: Allow the soup to cool to room temperature before storing by placing the pot in a sink filled with cold water. Stir occasionally to speed up cooling.
• Refrigerate: Transfer the cooled soup into an airtight container and refrigerate. It should keep well for up to 3-4 days.
• Freezing: Potato Bacon Soup can be frozen, but be aware that the texture of the potatoes may change slightly, becoming grainier. Freeze in airtight containers or freezer bags, leaving some space for expansion, for up to 2-3 months.
• Reheating: Thaw the soup overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally. If the soup has thickened too much, you can thin it with a little broth or milk.

Make-Ahead Tips

• Prep Ingredients: Chop your potatoes, onions, and any other vegetables you’re using ahead of time. Store them in the refrigerator until you’re ready to cook.
• Cook Bacon: Cook the bacon in advance, chop it, and store it in the refrigerator. Add it to the soup when reheating to maintain its crispiness.
• Broth Ready: Whether using homemade or store-bought, have your broth measured and ready to go to streamline the cooking process.
• Partial Cooking: You can partially cook the soup by preparing the base (vegetables and broth) and storing it separately from the dairy components and bacon. Combine and finish cooking when ready to serve.
• Dairy Additions: If using cream or milk, add these components after reheating the soup base to prevent separation and ensure a creamy texture.
• Garnishes: Prepare garnishes like chopped herbs, extra bacon bits, or grated cheese ahead of time and add them fresh when serving.

What Can We Do With Leftovers?

Leftover Potato Bacon Soup can be wonderfully versatile. Here are a few ways to repurpose it:

• Pasta Sauce: Use the leftover soup as a creamy sauce for pasta. You may need to thin it down with a bit of pasta cooking water.

• Casserole Base: Use the soup as a base for a casserole. Add cooked meat, vegetables, or grains, top with cheese, and bake until bubbly and golden.

• Baked Potato Topping: Heat the soup and use it as a rich, delicious topping for baked potatoes.

• Pot Pie Filling: Thicken the soup with a bit of flour or cornstarch, add in extra veggies or cooked chicken if you’d like, and use it as a filling for a comforting pot pie.

• Reheat and Eat: The simplest option is to reheat and enjoy the soup as is – sometimes, the flavors are even better the next day!

• Select the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for their ability to break down and thicken the soup, providing a creamy texture without needing much extra cream.
• Render Bacon Fat: Start by rendering the fat from the bacon slowly over medium heat. This process not only cooks the bacon but also provides a flavorful base to sauté your vegetables.
• Sauté Vegetables: After removing the bacon, use the bacon fat to sauté onions, garlic, and any other aromatics until they’re soft and fragrant. This builds a flavor foundation for the soup.
• Deglaze the Pot: If bits of bacon or vegetable stick to the bottom of the pot, deglaze with a splash of chicken broth or white wine. This step ensures all the flavorful bits are incorporated into the soup.
• Simmer Potatoes Properly: Add diced potatoes to the pot along with chicken or vegetable broth. Simmer until the potatoes are tender, which will vary depending on their size.
• Mash for Thickness: For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot. This technique allows you to control the soup’s texture, leaving it chunky or making it smoother, based on your preference.
• Add Dairy Wisely: If adding cream or milk, do so after the potatoes are cooked through to avoid curdling. Heat gently to bring the soup back up to temperature without boiling.

Nutrition Table