I am really enjoying my third snowless winter down here in Florida. I don’t miss the icy roads, shoveling snow, or coming up with creative ways to cover every inch of skin before going outside. Still, there is one advantage to the blistering cold and that is having an excuse to make some delicious comfort food to warm our bellies. Now that there is finally a bit of a “chill” here (62°F) I’m looking to some of my favorite season-appropriate recipes. This Creamy Potato & Bacon Soup recipe is my dad’s. It soothes my soul and eases my homesickness. (And helps me not miss my dad so much.)
You’re gonna love how this recipe starts. Are you ready?
Fry a whole pound of bacon until crisp.
The rest of it almost doesn’t matter, does it? Also, make sure that when you set it aside, you do it somewhere where your husband won’t find it or you may be just shy of a pound once it’s time to add it to the soup. (Or is that just me? Can’t be.)
As a side note, or maybe a spoiler… *whisper* there’s also a stick of butter involved.
Make sure you leave the sour cream out to reach room temperature before it’s added to the pot. Otherwise it might curdle. And that would be very sad.
This soup is what I call a 2nd Day Dish, meaning it tastes even better after it has been cooled in the fridge over night and re-heated. This gives the flavors time to meld. My Chicken Paprikas recipe is also a 2nd Day Dish.
Comment below and let me know if you try this recipe. (Why wouldn’t you? You’ve come this far!) Take a pic and tag me on Instagram @dredgeanddrizzle. I would love to see how it turned out for you!
Creamy Potato & Bacon Soup
- 1 pound bacon
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion diced
- 5 pounds potatoes peeled and cubed
- 4 medium carrots peeled and grated
- 8 cups water
- 1 stick butter
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- fresh ground pepper to taste
- dash cayenne
- 1 pint sour cream room temperature
- 1/2 teaspoon cornstarch
- shredded cheddar cheese for topping
- scallions chopped for garnish
Fry the bacon and set aside.
Heat the olive oil in a large enameled dutch oven or pot on medium heat. Add the garlic and onions and stir frequently until the onions are translucent.
Add the potatoes and carrots to the pot and add the water. The veggies should be covered with water.
Add the butter, bouillon cubes, salt, garlic powder, paprika, pepper, and cayenne and stir.
Simmer for approximately 30 minutes or until the potatoes are tender.
Smoosh some of the potatoes with a masher, being careful not to splash yourself with the hot liquid. Leave lots of bit chunks of potatoes.
Add the cornstarch to the sour cream and stir well.
Add the sour cream to the pot. Mix well
Rough-chop the bacon and fold it in.
Allow to simmer for another 5-7 minutes before serving with cheese and scallions, if desired.