The Most Delicious Homemade Potato Soup With Bacon

Jenn Dynys
by Jenn Dynys
12 people
50 min

An Ode to Soup

Oh, soup how do I love thee. Let me count the ways. You can be made in one pot, you fill our bellies when the weather is cold. You bring us comfort and feelings of coziness....

Too much? You are probably right! However, I do love soup! I am the person that Panera Bread had in mind when they started. Their Avatar so to speak. The person that they hoped would way overpay for a bowl of potato soup and a meager salad. Yes, I am that person.

The truth is you can have soup at home that is way cheaper and believe it or not even yummier than Panera!

Potatoes are cheap. I mean really, compared to most things you can buy at the store, a five-pound bag of potatoes can go a long way, for the average family anyway. When I make this soup I actually use ten pounds of potatoes and use an enormous pot. Then we can serve this to a crowd, or we can have leftovers for a day or so. I cut the recipe in half to share with you all.

Instant Pot Potatoes

I don't make this soup entirely in the  Instant Pot. Actually, I make very few meals entirely in the Instant Pot, although I do use it almost daily. I love using it for things like cooking potatoes or cooking a whole chicken or roast.

When you cook the potatoes in the  Instant Pot, it helps to ensure that your soup is thick and creamy. No need to get out a huge pot and cover the potatoes with a lot of water. I use only four cups of water (or chicken broth) for 5 lbs of potatoes. All of that liquid goes into the soup when the potatoes are done. No need to drain a bunch of hot steamy water.

If you don't have an Instant Pot, just boil the potatoes. Drain all but four cups of the water when done.

This Potato Soup is Neither Low Fat Nor Low Carb

That is all I need to just isn't.

The Most Delicious Homemade Potato Soup With Bacon
Recipe details
  • 12  people
  • Prep time: 35 Minutes Cook time: 15 Minutes Total time: 50 min
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  • 1 lb Bacon
  • 5 lbs Potaotes I use russett
  • 1 Yellow Onion
  • 2 Peppers Red Yellow or Green
  • 1 head Garlic
  • 4 Cups Chicken Broth
  • 4 Cups Half and Half or Whole Milk
  • 1 pinch Dried Dill
  • tsp Garlic Salt
  • Salt and Pepper to taste
  • 3/4 Cup Flour
  • Shredded Cheese (Cheddar or Colby Jack) For Garnishing

Peel the potatoes. Chop into bite sized pieces. I cook mine in the Instant Pot on high-pressure with four cups of chicken broth for 8 minutes. If you do not have an IP, you can boil the potatoes on the stove until tender. While the potatoes cook, chop up the bacon and begin to cook it in a large stockpot.While the bacon cooks, chop up the onions, peppers and garlic. Cook the bacon until crisp. You can either remove it from the pan and add at the very end, or you can leave it in the pot. By removing it you can keep it crisp and add it to the soup right before serving. I usually just keep mine in the pot. Keep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent.
Add the flour, dill chicken base, and garlic salt to the grease. Stir around to make a roux. Slowly add in the milk or half and half. Continue to stir until it is creamy. Let it cook until quite thick. It should be the consistency of thick gravy.
After the potatoes are done, release the pressure if using an IP. If you are boiling, then drain all but about four cups of the water.
Once the creamy base is thick, add in the potatoes and all of the liquid from the IP or all of the liquid that you reserved. Stir until completely combined. Let the soup cook for five to ten minutes to combine all of the flavors.
That's it! Now you can top with shredded cheese if you like and the bacon if you reserved it. Enjoy!
Jenn Dynys
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