Cream Of Potato & Bacon Soup

Cream Of Potato & Bacon Soup

Warm up your cold days with this amazing Cream of Potato & Bacon Soup recipe! Made with chicken broth, yellow-fleshed potatoes, and Capital Thick Cut Bacon, this soup is easy to make and perfect for any occasion. In this step-by-step video, we will show you how to create this delicious soup that will leave you feeling warm and satisfied.

Course: AppetizersCuisine: European, WesternDifficulty: Easy
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  • Capital Thick Cut Bacon

  • Potato Yellow Fleshed

  • Onion

  • Green Onion

  • Garlic

  • Parsley

  • Olive Oil

  • White Wine

  • Heavy Cream (30%)


  • Bring a pot of chicken broth to a boil. Add some peeled and chopped yellow-fleshed potatoes to the broth and cook until tender. The smaller you chop the potatoes, the faster they will cook!
  • Roughly chop half an onion, a couple green onion straws, 2-3 cloves of garlic, and a handful of Parsley. Add these to a food processor and make a chunky salsa out of them. Use Olive oil to aid the blending process.
  • Over medium-low heat, begin to sauté the mixture, and add a splash of white wine as needed if the mixture looks a bit dry.
  • In a separate pan, cook some roughly chopped Capital Thick Cut Bacon until golden and crispy. Finely chop in a food processor, or chop finely with a knife.
  • Combine the sautéed veggie mixture and crumbled bacon bits in a pan over medium-low heat.
  • Using a hand blender, puree the potatoes in the chicken broth until smooth. Add the bacon/onion mixture to the soup, and stir. Slowly bring the soup to a boil, and add heavy cream until the desired colour and richness is achieved. If the soup is too runny, just boil it for longer!
  • Serve with a hearty slice of toasted sourdough bread!

Recipe Video