A creamy, smokey, bacon-y soup recipe from my childhood that is super easy in the crockpot. Stay warm with this comfort food classic.
Lazy afternoons spent running through the sprinkler with Lora, roller skating, building mini mud forts for GI Joe is how I occupied my time and imagination in the fourth grade. As the afternoon rolled into evening, my appetite would develop into curiosity, ‘what’s for dinner?’. If I peeked into the front door and smelled bacon, I knew. I KNEW my dads specialty was for dinner. Potato Soup!
What’s so special about Potato Soup? The bacon. Just like ‘Paris is alway a good idea’, the same can be said of bacon.
This recipe is my all-time, above-all-other dinners, my absolute favorite dinners that my dad cooked. I wonder if he knows that. Hmmm…maybe I should tell him and thank him for these wonderful memories. I wonder which side of his German family he learned this from.
I am sharing this wonderful recipe from my pops with you. I made this in a crockpot for convenience, my dad made this on the stove in a large pot. Your choice. Also, you don’t have to use chicken broth like I did, my dads recipe uses water and it was wonderful.
More about potato soup.
Potato soup is now a common soup everywhere potatoes grow well. In the colder regions of northern Europe, potato soup in some variation is likely a local favorite as is with all root vegetables. Originally from Peru, the potato was brought back to Europe by the Spaniards in the 16th century.
In its simplest form, potato soup is made up of potatoes, water, salt and pepper. If you have ever tried this simple recipe, you will probably be surprised at how good this is. The taste of the potato comes out when it is allowed to shine.
Most recipes include milk or cream to give it more richness. My dad used milk. Bacon is also popular either in the soup or as a garnish. Broth has taken the place of water for another layer of flavor. You can keep adding layers of flavor with all of the umami tricks like cheese, anchovies or soy or just enjoy it for what it is.
For a Scandinavian traditional soup, try Farikal. It’s a delicious lamb and cabbage soup and the national dish of Norway.
How do you like your potato soup?Print
A German classic potato soup with smokey bacon cooked in a crockpot.
- 3 large Russet potatoes, peeled chopped into 1/2 inch pieces
- 4 cups chicken broth
- 1/2 tsp ground black pepper
- 6 slices cooked, smoked bacon, torn into pieces
- 1 cup cream
- Optional Garnish: green onion, bacon, shredded cheddar
Crockpot: Place first three ingredients into crockpot and cook on high for 3-4 hours. Meanwhile, prepare your bacon and add to crockpot. Using a potato or bean masher, mash ingredients 10-15 times, add cream, stir, cook for one more hour. Optional garnishes: bacon pieces, green onion, shredded cheddar
Place first three ingredients in a dutch oven and bring to a simmer. Cook covered until potatoes are fork tender, about 20 minutes. Mash potatoes until there are still some chunks. Add cream and cooked bacon and bring back to a simmer. Cook for an additional 10 minutes, stirring often. Check for seasoning and add some water if necessary. The soup will thicken as it simmers. Garnish as desired.
- I cook my bacon while the potatoes are simmering. You could also use pre-cooked bacon pieces found by the croutons and bacon bits in the store.
- Serving Size: 1.5 cups
- Calories: 312
- Sugar: 2 g
- Sodium: 312 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 37 mg