Creamy Potato Soup cover

APLK: Creamy Potato and Bacon Soup

Author A Pleasant Little Kitchen | January 9, 2020


Recipe and images by recipe contributor, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 


1 to 1 1/2 pounds Yukon Potatoes (peeled, halved and thinly sliced)     

2 quarts water 

3 slices bacon  

1 cup onion, diced

2 teaspoons kosher salt

3 tablespoons unsalted butter 

1/2 cup cream


Place water and bacon into a large pot. Bring to a boil over high heat. Once the water is boiling, add the salt to the pot.

Add the potatoes and onions to the pot, reduce the heat to a simmer and cover. Continue to simmer for 30-45 minutes.

Once the potatoes are tender and easily break with a fork, remove the bacon and stir in the butter. Once the butter is melted and incorporated into soup, add the cream. Warm through. Serve warm with crusty bread and brie.

Creamy Potato Soup 9 (1 of 1)


Creamy Potato Soup 7 (1 of 1)

Creamy Potato Soup 1 (1 of 1)


Topics: A Pleasant Little Kitchen