Creamy Potato and Peppered Bacon Soup

Sides, Soups, Salads

On a cold winter night, there is nothing more satisfying than a piping hot bowl of home made soup!  Right?  Imagine watching the snowflakes fly; sitting in front of  a cozy fire and sipping at a creamy, hot bowl of potato soup….kinda makes you hungry!   I know what you are thinking….with everyone’s busy schedule, no one has the time or energy to fuss with complicated ingredients that take hours to prepare.  I remember Grandma Rose painstakingly preparing this family favorite soup; hours later, we were in for a treat!  However, this does not have to be the case.  Here is a simplified version of the most delicious potato soup you will ever eat!  I used red and gold potatoes, no peeling required!  A real time saver.   Also, I love, love, love peppered bacon.  It really adds a taste treat to the soup.  I made my own chicken broth using chicken thighs, but canned broth works just as well if you are in a hurry.  Try this for dinner tonight!  This is comfort food at it’s best!

Creamy Potato and Peppered Bacon Soup

2 Large Chicken Thighs

3 Quarts Water


2 Large Cans Chicken Broth (48 oz. each)

1/2 Pound of Peppered Bacon

1 Large Sweet Onion

12 to 14 Medium Red and Gold Potatoes

2 Cups Milk

1/4 Cup Butter

1/3 Cup Flour

2 Teaspoons Garlic Powder

1 Teaspoon Black Pepper

1 Teaspoon Sea Salt

1/4 Cup Dried Oregano

1/3 Cup Fresh Chives

In a large stockpot, combine the chicken thighs and water.  Bring to a boil over high heat and turn to medium high.  Let cook for about 25 to 30 minutes.  Remove chicken from water and save for another recipe.  Wash potatoes and cut into 1 inch chunks.  Add to boiling water.  Roughly chop onion and add to the pot.  If you are using canned broth, simply bring to a boil and add the potatoes and onion.  Add garlic powder, salt, pepper and oregano.   Cook, over medium high heat, for about 20 minutes or until potatoes are tender.


Meanwhile, in a large skillet, cook bacon over medium high heat until nicely browned. Drain on paper towels.   Cut into 1/2 inch pieces and add to the pot.

In a medium sized saucepan, melt butter over medium high heat.

Add flour and stir.

Slowly add milk, whisking constantly until mixture thickens, about 10 to 12 minutes.

Pour into soup.  Cook and stir over medium high heat for an additional 10 to 12 minutes.


Sprinkle with fresh chives and serve with a green salad and soft French bread.  Serves 8 to 10