Easy Potato Soup Recipe for Cold Winter Days
Easy Potato Soup Recipe for Cold Winter Days is a easy American recipe that serves 4. 650 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $9.00 total, $2.25 per serving
Ingredients
- 8 oz Bacon (cut into 1‑inch pieces)
- 1 medium Onion (finely chopped)
- 2 Celery Stalks (chopped)
- 2 cloves Garlic (minced)
- 2 Tbsp Unsalted Butter (softened)
- 2 Tbsp All-Purpose Flour (for roux, sifted)
- 2 lb Potatoes (peeled and cubed (Yukon Gold or Russet))
- 4 cup Chicken Stock (low‑sodium)
- 1/2 cup Heavy Cream (room temperature)
- 1/2 cup Shredded Cheddar Cheese (for garnish)
- 2 Tbsp Fresh Chives (chopped, for garnish)
- to taste Salt
- to taste Black Pepper
Instructions
Cook Bacon and Render Fat
In a large pot over medium heat, add the bacon pieces and cook until crisp, about 5‑7 minutes. Use a slotted spoon to transfer the cooked bacon to a paper‑towel‑lined plate, leaving 3‑4 Tbsp of bacon grease in the pot.
Time: PT7M
Temperature: medium heat
Sauté Aromatics
Add the chopped onion, celery, and minced garlic to the pot with the bacon fat. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 5 minutes. Season lightly with salt to help draw out moisture.
Time: PT5M
Temperature: medium heat
Make the Roux
Add the butter to the pot and melt. Sprinkle the flour over the melted butter and whisk continuously for 2‑3 minutes until the mixture turns a light golden color and the raw flour taste disappears.
Time: PT3M
Temperature: medium heat
Add Potatoes and Stock
Drain the cubed potatoes and add them to the pot. Pour in the chicken stock, stirring to combine, until the potatoes are just covered (about 4 cups). Increase heat to bring the mixture to a gentle boil.
Time: PT5M
Temperature: medium‑high heat
Simmer Until Potatoes Are Tender
Reduce heat to a low simmer and cook, uncovered, for 20 minutes or until the potatoes are fork‑tender.
Time: PT20M
Temperature: low simmer
Blend Half the Soup
Using an immersion blender (or carefully transfer half the soup to a countertop blender), blend until smooth, leaving some potato chunks for texture. Return the blended portion to the pot.
Time: PT3M
Finish with Cream
Stir in the heavy cream and return the soup to a gentle heat just until warmed through, about 2 minutes. Adjust seasoning with additional salt and pepper as needed.
Time: PT2M
Temperature: low heat
Serve and Garnish
Ladle soup into bowls. Top each serving with the reserved crispy bacon, shredded cheddar cheese, and chopped chives. Add an extra grind of black pepper if desired.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 5g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Bacon: smoked turkey bacon, pancetta
- Instead of Onion: shallot, leek
- Instead of Celery Stalks: carrot, fennel
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Unsalted Butter: margarine, olive oil (1 Tbsp)
- Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
- Instead of Potatoes: frozen pre‑cubed potatoes (1 lb)
- Instead of Chicken Stock: vegetable stock, water with bouillon cube
- Instead of Heavy Cream: half‑and‑half (1 cup), whole milk (3/4 cup)
- Instead of Shredded Cheddar Cheese: Monterey Jack, Gruyère
- Instead of Fresh Chives: green onions, parsley
Equipment Needed
- Large Dutch Oven or Heavy‑Bottomed Pot
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Immersion Blender or Countertop Blender (optional)
- Ladle
- Grater (optional for cheese) (optional)
Critical Steps — Do Not Skip
- Cooking bacon until crisp and reserving the rendered fat
- Creating a smooth roux without lumps
- Blending half the soup to achieve a creamy texture
- Adding heavy cream without boiling
Chef Tips from the Video
- Use smoked bacon for deeper flavor; if unavailable, add a dash of smoked paprika.
- Yukon Gold potatoes give a silkier texture than russets.
- Finish with a drizzle of extra‑virgin olive oil for added richness.
Troubleshooting
Soup is too thick
Add additional chicken stock or water, ¼ cup at a time, until desired consistency is reached.
Soup is too thin
Simmer uncovered for a few more minutes to reduce, or blend an extra half cup of potatoes into the soup.
Lumps in the roux
Whisk vigorously while adding flour; if lumps persist, use an immersion blender to smooth them out.
Cream curdles
Lower the heat before adding cream and stir gently; never bring the soup to a rapid boil after the cream is added.
Storage
Refrigerator: Store in an airtight container for 3‑4 days
Freezer: Freeze in a freezer‑safe container for up to 2 months (omit cream until reheating)
Room temperature: Do not store at room temperature; cool to room temp before refrigerating
Make-Ahead Tips
- Cut and store potatoes in cold water in the fridge up to 24 hours before cooking
- Cook the bacon and keep the crumbles separate; add just before serving
- Soup base (without cream) can be made a day ahead and reheated gently; stir in cream at the end
Frequently Asked Questions
What is the cultural significance and history of bacon potato soup in American cuisine?
Bacon potato soup is a classic comfort dish rooted in American home cooking, especially in the Midwest and Northeast where hearty, farm‑style soups were common for cold winters. The combination of smoky bacon, potatoes, and cream reflects the tradition of using inexpensive, pantry‑friendly ingredients to create a filling, warming meal.
What are the traditional regional variations of potato soup in the United States?
In the Pacific Northwest, salmon or corn may be added; in the South, Cajun spices and sausage are common; in New England, clam broth replaces chicken stock for a chowder‑like version. The Allrecipes bacon potato soup showcases the Midwestern style with smoked bacon and cream.
How is bacon potato soup traditionally served in American households?
It is typically served hot in deep bowls, topped with crispy bacon bits, shredded cheese, and fresh chives or green onions. It is often paired with crusty bread, a simple side salad, or a grilled cheese sandwich for a comforting meal.
What occasions or celebrations is bacon potato soup traditionally associated with in American culture?
Bacon potato soup is popular for casual family dinners, weekend comfort meals, and winter gatherings. It’s also a favorite at potlucks and holiday brunches because it can be made ahead and reheated easily.
What makes bacon potato soup special or unique in American comfort food cuisine?
The soup’s richness comes from the rendered bacon fat used to sauté the aromatics and create a roux, giving it a deep smoky flavor. Blending half the soup creates a velvety texture while retaining rustic potato chunks, setting it apart from smooth purees or chunky stews.
What are the most common mistakes to avoid when making bacon potato soup?
Common errors include overcooking the roux (which can taste bitter), boiling the soup after adding cream (which can cause curdling), and not reserving enough bacon fat for sautéing the vegetables. Also, blending the entire soup can make it too smooth if you prefer texture.
Why does this bacon potato soup recipe use a roux instead of adding cornstarch slurry?
A roux, made from equal parts fat and flour, provides a richer, silkier mouthfeel that complements the cream and bacon flavor. Cornstarch would give a glossy finish but lacks the depth of flavor that a butter‑flour roux contributes.
Can I make bacon potato soup ahead of time and how should I store it?
Yes, you can prepare the soup base (without the cream) up to 24 hours in advance and refrigerate it in an airtight container. Reheat gently on the stove, then stir in the heavy cream and garnish with fresh bacon and cheese just before serving.
What texture and appearance should I look for when making bacon potato soup?
The soup should be thick enough to coat a spoon, with a creamy, slightly glossy surface. You should see a few soft potato chunks for texture, and the color should be a pale ivory with specks of melted butter and bacon fat.
How do I know when the bacon potato soup is done cooking?
The potatoes will be fork‑tender, the roux will be fully incorporated with no raw flour taste, and the soup will have a velvety consistency. After blending half the soup, it should feel smooth yet still have a few visible potato pieces.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on home‑cooked, family‑friendly recipes that are easy to follow, budget‑conscious, and adaptable for everyday meals. Their videos often emphasize one‑pot or minimal‑equipment dishes suitable for cooks of all skill levels.
How does the YouTube channel Allrecipes' approach to American comfort cooking differ from other cooking channels?
Allrecipes emphasizes practical, no‑fuss techniques, often simplifying traditional recipes (like making the roux and cream in the same pot) to save time and dishes. They prioritize clear visual steps and budget‑friendly ingredient swaps, unlike some channels that focus on gourmet plating or complex methods.
Last updated: August 21, 2026
