We have two soups at our house, “Red Soup” and “White Soup.” Red Soup is Taco Soup and White Soup is this yummy Creamy Bacon & Potato Soup. It is a favorite in our home as well as our extended family.
I remember eating it as a child and I learned how to make it just like my mom did. As I grew older and learned more about cooking, I adapted the way I make it just a bit. I will share with you a couple of different options, but the printable recipe consists of my favorite method. (It is not, however, the healthiest method.)
A few notes about the ingredients…
I like to save time whenever possible and buying warm and serve bacon is a huge time saver. The Kirkland brand bacon from Costco is my favorite. There is no doubt that it is more expensive than any bacon you will find in the meat department, but it is so worth it to me. I also like to use the Matchstick carrots. It’s one less veggie that has to be chopped. If you have carrots that need to be used or your grocery store doesn’t carry Matchstick carrots just chop the carrots about the same size as the potatoes.
Start by peeling, washing and chopping your potatoes. I like them rather small, 1/2″ x 1/2″. Add them to a large pot. If you’re chopping carrots, chop and add them now as well. Fill the pot with water until it barely covers the vegetables.
I’m usually microwaving the bacon as I’m chopping the potatoes. If you are using fresh bacon, you’ll want to cook it before cutting the veggies. It should be crispy enough that it just crumbles into the pot. Also, if I were using the bacon for anything else, I would blot it with a paper towel to remove the grease. We want the grease to help flavor our soup so in this case we’re going to leave it.
Add the bacon and salts to the veggies and bring to a boil. Reduce heat and let simmer until potatoes are tender but not mushy. (If using matchstick carrots, do not add until the potatoes are almost done.)
When the veggies are tender add the Half & Half and wait for the soup to return to a boil. (My mom uses Evaporated milk instead of Half & Half.)
Make the roux while waiting for the soup to boil. Melt the butter in a small frying or sauce pan. When it’s melted, whisk in the flour and sugar. My mother-in-law taught me to add a teaspoon off sugar to all my soups. It helps enhance all the flavors.
My mom always thickened her soup by mixing a little milk with cornstarch. By using this method the soup becomes Gluten Free. You could also make a roux using your favorite GF Flour.
After the soup returns to a boil, slowly stir in the roux. Stir for a couple minutes until well combined and slightly thickened. Remove from heat. Drain corn and add to soup. You may want to add a little more salt at this time. Let set for 10 minutes, Serve and Enjoy!
We also make this soup with leftover ham, Both are delicious!
Creamy Bacon & Potato Soup
- 8-9 Russet Potatoes
- 8-10 Slices Crispy Cooked Bacon
- 2 tsp. Season Salt
- 2 tsp. Salt
- 12-15 Baby Carrots I like to use matchstick
- 1 Pint Half & Half
- 1/2 C. Butter
- 1/2 C. Flour
- 1 tsp. sugar
- 1 Can Corn Drained
- Peel, Wash and dice potatoes and carrots. Add them to a large pot. (If using matchstick carrots, wait and add them when the potatoes are almost done.) Add just enough water to cover the vegetables. Crumble the bacon into the pot with the veggies and add salts. Bring to a boil and allow to cook until tender but not mushy. Add half & half. While waiting for the soup to return to a boil, make your roux. Melt butter in small frying or sauce pan over low heat. When melted, remove from heat and whisk in flour and sugar. After the soup returns to a boil add the roux and stir until thickened. Remove from heat, add corn and let sit for 10 mins before serving. You may also want to add additional salt at this time.