This soup is the easiest bacon potato soup to make that’s thick and creamy and delicious without using a ton of dairy (like milk and cream) or making a roux. So that means this is gluten free! Huzzah!! All together, this recipe comes together in just about an hour, so it’s perfect for those chilly nights.
This recipe makes a lot of soup, so use a big pot and prepare for lots of leftovers!
As a side note: you can use any type of potato you want. I like to use gold potato because their skins don’t get tough, so you don’t have to peel them – just make sure you scrub them really well before cutting them up – and if you overcook the potatoes, they don’t turn to complete mush.
Also, notes on how to make this recipe vegetarian is in the ingredient section of the recipe! If you’re not vegetarian, but don’t eat pork, you can replace the bacon with crumbled chicken sausage.
Onto the recipe!
Easy Bacon Potato Soup
- 1 pound bacon, cut into thinner strips
- Note: replace with 2 tablespoons vegetable oil for vegetarian version
- 1 medium yellow onion, diced
- 3 pounds (approximately 8 cups) diced gold potatoes
- 8 cups low sodium chicken stock/broth
- Note: replace with vegetable broth for vegetarian version
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 1 4.7oz package instant mashed potatoes, any flavor
- 2 cups corn kernels
- 1 7oz can diced green chilis
- Optional toppings: sour cream, shredded cheese, sliced green onions, croutons, crispy jalapeno topping, crispy onion, etc.
- Heat up a large soup pot on the stove over medium heat and place the bacon lardons into the pot. Cook until all the bacon pieces are crispy and the fat has rendered out. Once done, remove the crisped bacon pieces from the pot and set aside in a small bowl.
**Note – you can drain some of the bacon fat out of the pot if you wish to, but I just kept it because I’m too lazy to clean it up. The soup doesn’t end up greasy because it gets soaked up once you add the instant potatoes.
- Add the diced onions to the pot and cook on medium heat for 5 minutes.
- Add in the bay leaves, dried parsley, and black pepper before letting it cook for another 5 minutes.
- Add in the diced potatoes and give everything a good mix.
- Pour in the stock and bring it to simmer. Once the soup is simmering, cover the pot with a lid and cook for about 20 minutes – or until the potatoes are fork tender.
- Once the potatoes are tender, add in half of the instant mashed potato packet and stir well to ensure that it’s mixed well. Then add in the rest and continue to stir to ensure that there are no lumps or dry clumps.
- Add in the corn and green chilis and mix well. Cover the pot and let it simmer for another 5 minutes to ensure that all the potato flakes have re-hydrated.
- Stir in the crispy bacon pieces and mix well to ensure it’s distributed throughout the soup. Taste and adjust seasoning as needed.
- Dish out into bowls and serve with any desired toppings listed in the ingredients above.
- Good luck eating only one serving because it is delicious!