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Loaded Bacon & Potato Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Difficulty: Beginner
Servings: 6
Best Season: Winter, Fall
Description

This indulgent soup transforms humble pantry staples into a rich, velvety masterpiece. By leveraging leftover mashed potatoes as a thickener, the texture becomes exceptionally creamy without the need for endless simmering. The base is built on savory, rendered bacon fat, infusing every spoonful with a deep, wood-fired essence. Finished with crisp bacon bits, fresh chives, and a drizzle of cool cream, it is a hearty, effortless bowl of comfort that turns cold-weather leftovers into a standout meal.

Ingredients
  • 2 Tbsp reserved bacon fat (chilled or room temp)
  • 1 cup leftover cooked bacon, chopped
  • 1 medium yellow onion, diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, minced
  • 3 large potatoes , peeled and diced into 1/2-inch cubes (Russet or Yukon Gold)
  • 4 cups chicken or vegetable broth
  • 2 cups leftover mashed potatoes
  • 1/2 cup heavy cream or whole milk
  • Salt and black pepper to taste
  • Toppings: Sour cream , fresh chives, a dollop of butter, and shredded cheddar cheese. (thinned with a splash of milk for drizzling)
Instructions
  1. 1
    Heat the reserved bacon fat in a large pot or Dutch oven over medium heat.
  2. 2
    Add the diced onion and celery to the fat. Sauté for 5–6 minutes until translucent.
  3. 3
    Add the minced garlic and cook for 1 minute until fragrant.
  4. 4
    Stir in the fresh diced potatoes and the broth.
  5. 5
    Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the diced potatoes are fork-tender.
  6. 6
    Whisk the leftover mashed potatoes into the simmering broth until fully incorporated and the soup has thickened.
  7. 7
    Stir in the heavy cream and the leftover chopped bacon (save a small amount of bacon for garnish).
  8. 8
    Simmer for an additional 2–3 minutes to heat everything through.
  9. 9
    Taste and season with salt and pepper. (Note: Leftover mash and bacon fat are salty, so season cautiously).
  10. 10
    To serve, ladle into bowls and add a dollop of butter to the center.
  11. 11
    Drizzle the thinned sour cream in concentric circles over the top.
  12. 12
    Finish with fresh chives and the remaining bacon bits.
Read it online: https://brinnerbites.com/recipe/loaded-bacon-potato-soup/