Potato & Bacon Soup

Brrr….It is COLD outside! The best way to warm up on cold nights is by filling your belly with a yummy hearty soup. And if you are going to make soup in Idaho, it must be potato and bacon, because everything tastes great with bacon! As I can personally attest this is a family favorite that even a picky child is sure to love. So go ahead and give it a try! Don’t forget to leave us a comment here about how it turned out for you and how much your family enjoyed it.

  • 4-5 medium potatoes, baked and diced
  • ½ package bacon, cooked and diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ¾ cup butter, divided
  • 8 cups milk
  • 4 cups water
  • 4 teaspoons chicken bouillon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¾ cup flour
  • ¼ cup fresh parsley, chopped
  • 1 cup heavy cream


  1. Plan ahead by baking the potatoes earlier in the week, or if short on time, poke holes in the potatoes and microwave them on high for about 5 minutes per potato. Dice the baked potatoes.
  2. In a pan, cook the bacon until crisp. Drain bacon grease and place cooked bacon in a serving bowl. Set aside.
  3. In a large stock pot, sauté onion and garlic in 2 Tablespoons butter for about 5 minutes. Add milk, water, bouillon, salt and pepper. Cook over medium-high heat, stirring regularly, for about 10 minutes until mixture is hot, not boiling.
  4. In a small saucepan, melt the remaining butter, mix in flour and cook for 2-3 minutes to make a roux.
  5. Add roux slowly to the soup in the stock pot while stirring constantly for about 5 minutes until soup thickens. Stir in potatoes, parsley and cream. Add in bacon if desired or use it only as a garnish if you prefer crisp bacon.
  6. Garnish with shredded cheese, bacon and green onions.

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