Hearty Potato, Bacon & Onion Soup | Comfort Food In A Bowl
This creamy bacon, onion & potato soup is hearty, budget-friendly, and freezer-ready. A family favourite that’s simple and comforting.
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Ingredients
- 2 large onions sliced
- 200 g bacon diced (about 6 rashers)
- 2 Tbsp garlic crushed or minced
- 2 Tbsp butter for cooking the onions or oil
- 4 Tbsp butter for the roux
- 4 Tbsp plain flour for the roux
- 6 cups (1.5 litres) hot water or liquid stock (chicken or vegetable)
- 4 Tbsp stock powder if using water
- 4 (about 650g) large waxy potatoes diced
- 1 cup cream
- chives or parsley to garnish
- salt and pepper to taste
Instructions
- Heat the butter or oil in a large pot. Add the sliced onions and cook gently over medium heat until soft and fragrant.
- Stir through the bacon and garlic, cooking until the bacon is lightly golden.
- Pour in the hot water or stock, whisking as you go to prevent lumps. If using water, add the stock powder.
- Add the diced potatoes and simmer for around 15 minutes, or until tender but not falling apart.
- Make a roux: In a separate bowl, sprinkle in the flour and the larger measure of butter and mix the two together to form a paste. Once the potatoes are cooked and fork tender. Add the flour paste to the soup and stir until it dissolves and makes the soup thicker. Add less or more until you get your desired thickness.
- Remove from the heat and stir in the cream. Add salt and pepper to taste.
- Ladle into bowls, scatter with chives or parsley, and enjoy while hot.
Notes
Stacey's Kitchen Tips
- Freezer-friendly: This soup freezes well. Cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge before reheating gently.
- Waxy potatoes are best: Choose waxy varieties. For example, Nadine or Red Rascal in NZ are good options. These potatoes hold their shape without going mushy.
- Stock swap: Use homemade chicken stock if you have it—it gives an incredible depth of flavour.
- Make it ahead: Like most soups, it tastes even better the next day once the flavours have developed.
- Pair with crusty bread rolls or homemade scones to soak up the creamy broth.
- Add a sprinkle of cheese over each bowl for an extra indulgent touch.
- Serve with a light side salad for balance if you’re feeding a crowd.
- Leftovers can be thickened and used as a filling for savoury pies.
- Cheesy twist: Stir in a handful of grated cheddar or parmesan just before serving.
- Veggie-packed: Add diced carrots, celery, or leeks along with the potatoes for extra nutrition.
- Dairy-free: Skip the cream and finish with a drizzle of good-quality olive oil.
Servings: 6 servings