Creamy Potato and Bacon Soup







A recipe allowed in a diet.

This creamy potato and bacon soup is hearty, savory, and on top of all, delicious! It is thick and creamy because it has no added water or stock, so you can feel the full flavor of bacon and potatoes. You can easily make it in just about 1 hour, and it works great with a touch of spring onion on top.

Nutritional Chart

Calories: 740 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 66 g
  • 23 g
  • 44 g

Ingredients Needed for Creamy Potato and Bacon Soup

4 potatoes
4 bacon slices
½ cup heavy cream
½ cup cheddar, shredded
1 tablespoon flour
2 tablespoons of milk
spring onion, chopped

How to Make Creamy Potato and Bacon Soup

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Cut the potatoes in half.
  3. Season them with salt and pepper.
  4. Line a baking tray with parchment paper. Place the potatoes in the tray and roast them for the next 45 minutes.
  5. Separately, heat a skillet over medium heat. Add the bacon slices and cook them until crispy.
  6. Remove the potato skins and place the potatoes in a blender. Pour the heavy cream, add the shredded Cheddar, and 2 of the bacon slices. Blend everything until smooth.
  7. Heat a saucepan over medium heat. Pour the mixture and bring it to a boil, until small bubbles start to appear on its surface. Mix the flour and milk in a small bowl. Pour the mixture into the soup.
  8. Cook the soup for 10 minutes, while whisking from time to time, so it doesn’t stick to the pan.
  9. Place the soup into 2 separate bowls. Serve it with 1 fried bacon slice on top and a bit of spring onion.

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