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!

{Pin This}

[amd-zlrecipe-recipe:33]

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

{Pin This}

Potato Bacon Soup

5 / 5 (1 review)

Ingredients

  • Soup

  • 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

  • Sour Cream
  • Cheddar Cheese
  • Broccoli
  • Peas

Instructions

  1. To Make Soup

  2. Saute Bacon, Celery and Onion in stock pot
  3. Add potatoes and cover with water
  4. Add Salt, Nutmeg, Celery Salt, Pepper, Marjoram
  5. Bring to a boil, reduce heat, simmer 15 minutes
  6. Mash the potatoes with Potato Masher
  7. Add milk, Worcestershire, and Parsley
  8. Bring to a boil, and then remove from heat
  9. Garnish with any combination of Sour Cream, Cheddar Cheese, Broccoli, or Peas
  10. To Freeze Leftovers

  11. Separate cooled soup into Rubbermaid Containers or Ziplock bags (lay flat) and freeze.
  12. Thaw in fridge or under running water.
  13. Transfer to microwave soup and re-heat in microwave or on stove top.