Potato Bacon Soup

5 / 5 (1 review)

Potato Bacon Soup

One of the gals in my Mom’s Group makes this soup all the time for her family.  I tried it this week for the first time, and it’s amazing!  Not a normal creamy potato soup, but the lack of dairy makes it different and fab!

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16 Quart Stainless Steel Crockpot
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base

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Potato Bacon Soup

5 / 5 (1 review)
Prep Time: 5 mins | Cook Time: 30 mins
Serves: 10-12

Ingredients

  • Soup
  • [/ffd_title]
  • 12 Slices Bacon (I use Zaycon)
  • 1/2 Cup Celery, chopped
  • 1 Large Onion, chopped
  • 5 lbs red or yellow potatoes, skins on, cubed
  • Water
  • 1 tsp Salt
  • 1/2 tsp Nutmeg
  • 1/2 tsp Celery Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Marjoram
  • 1 tsp Worcestershire Sauce
  • 1 tsp Parsley
  • 1 Cup Milk
  • Garnishes
  • [/ffd_title]
  • Sour Cream
  • Cheddar Cheese
  • Broccoli
  • Peas

Instructions

  1. To Make Soup
  2. [/ffd_title]
  3. Saute Bacon, Celery and Onion in stock pot
  4. Add potatoes and cover with water
  5. Add Salt, Nutmeg, Celery Salt, Pepper, Marjoram
  6. Bring to a boil, reduce heat, simmer 15 minutes
  7. Mash the potatoes with Potato Masher
  8. Add milk, Worcestershire, and Parsley
  9. Bring to a boil, and then remove from heat
  10. Garnish with any combination of Sour Cream, Cheddar Cheese, Broccoli, or Peas
  11. To Freeze Leftovers
  12. [/ffd_title]
  13. Separate cooled soup into Rubbermaid Containers or Ziplock bags (lay flat) and freeze.
  14. Thaw in fridge or under running water.
  15. Transfer to microwave soup and re-heat in microwave or on stove top.

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