Potato Bacon Soup

This one is for those that really like bacon!
Dish Type: soups & stews Lifestyle: gluten free, nut free


1 package of bacon, cut into ½” sized pieces

4 cups cubed potatoes

1 medium carrot, shredded

1 large onion, cut into small pieces

4 cloves of garlic

2 tbsp butter

½ cup sour cream

½ cup sharp cheddar cheese

2 tbsp minced dill (1 tsp if using dried)

4 cups reduced sodium chicken stock

4 cups milk

1 can of Cream of Chicken Soup

Salt and pepper to taste


In a large pot over medium heat begin by frying off the bacon. It helps to have a lid on it for the first few minutes to prevent the bacon from sticking. Cook until the bacon is crispy.

Drain off all but a little bit of the fat and remove the bacon to a separate container to store.

In the same pot that you cooked the bacon in, add the butter and sauté the onions for 3-5 minutes over medium-high heat or until they soften and become translucent. Add the carrots and continue to cook for another 5 minutes, stirring regularly, until everything is soft and most of the moisture has evaporated.

Add in the garlic and heat through for 1 minute.

Pour in the liquids along with the cream of chicken soup, and add the potatoes. Season with salt and pepper, and bring to a simmer.

Let cook for 20-25 minutes, uncovered, or until the potatoes are fully cooked.

Stir in the sour cream, cheddar cheese, cooked bacon, and dill and stir until just combined.

Serve with a garnish of dill, or remove to Tupperware to freeze.