Garden Harvest • Soup • Fall Recipes
Creamy Garden Potato & Bacon Soup
Garden Potatoes • Carrots • Onions • Sweet Maple Bacon
A creamy, comforting soup made with garden potatoes, carrots and onions, sweet maple bacon and melted cheese.
From My Kitchen
There is such a deep satisfaction in walking out to the garden, digging up a handful of potatoes, and pulling fresh carrots and onions for a dinner that feels like a warm hug. This soup starts with sweet maple bacon in the Dutch oven, creating a savory base that carries through every bite. We simmer the vegetables in broth until perfectly tender, then blend a portion of them to create that rich, creamy texture without needing heavy cream. A splash of milk and a generous handful of melted cheese finish it off. It’s our favorite way to celebrate the garden harvest on those first cool fall nights.
Garden-to-Kitchen
A great way to use freshly harvested potatoes, carrots and onions.
One Pot
Almost everything happens right in the Dutch oven.
Creamy Without Heavy Cream
Blending the vegetables creates much of the creamy texture before the milk and cheese are added.
Perfect for Cooler Nights
An easy transition from summer garden recipes into fall comfort food.
Prep: 15 Minutes
Cook: 35–45 Minutes
Total: About 1 Hour
Difficulty: Easy
Category: Soup / Dinner
Creamy Garden Potato & Bacon Soup
Ingredients
Instructions
1 package sweet maple bacon, chopped
Garden potatoes, diced
Garden carrots, chopped
Garden onion, chopped
Celery, chopped
Garlic, minced
1 box (approximately 32 oz.) chicken broth
1 tablespoon concentrated chicken stock or bouillon
1 tablespoon flour
½ teaspoon dried thyme
Salt and pepper, to taste
½ cup milk
1 cup shredded cheese
- Cook the Bacon: In a large Dutch oven over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and let drain on paper towels, reserving about 2 tablespoons of bacon grease in the pot.
- Sauté the Vegetables: Add diced potatoes, carrots, onions, celery, and garlic to the pot. Sauté for 5-7 minutes until the onions are translucent and fragrant.
- Add the Flour: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Simmer: Pour in the chicken broth and add the bouillon, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes and carrots are very tender.
- Blend: For a creamy texture, use an immersion blender to blend about half of the soup directly in the pot. If you don’t have an immersion blender, carefully transfer a few cups to a standard blender, pulse until smooth, and return to the pot.
- Add the Creaminess: Stir in the milk and shredded cheese. Continue to cook over low heat until the cheese is melted and the soup is thickened.
- Add the Bacon: Stir half of the cooked bacon into the soup, reserving the rest for topping each bowl.
Shannon's Kitchen Tips
- Make It as Smooth—or Rustic—as You Like: I love blending about half the soup to get a rich base while keeping some chunks of carrots and potatoes for texture, but feel free to blend more or less depending on your preference.
- Start With the Bacon: Using the reserved bacon grease to sauté your vegetables adds a deep, smoky flavor that you just can't get from butter or oil alone.
- Add Dairy Last: Always add your milk and cheese at the very end on low heat to prevent the dairy from curdling or the cheese from clumping.
Make It Your Own
- Cheese: Sharp white cheddar is our go-to, but pepper jack adds a nice little kick if you like a bit of heat.
- Bacon: If you don't have maple bacon, regular thick-cut bacon works beautifully.
- Extra Creamy: Swap the milk for half-and-half or heavy cream for a more decadent, restaurant-style soup.
- More Texture: Stir in a handful of fresh kale or spinach at the very end for a pop of color and extra garden goodness.
- Toppings: Don't forget the extras! Fresh chives, a dollop of sour cream, or extra shredded cheese make every bowl better.
From the Garden to the Soup Pot
As the air turns crisp, our focus in the garden shifts from the quick harvests of summer to the sturdy, reliable vegetables like potatoes, carrots, and onions. These are the workhorses of the country kitchen, transitioning beautifully from the garden bed into long-term storage and comforting cooler-weather meals like this one. Learning to grow and store these essentials ensures a harvest that feeds the family long after the first frost.
Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat on the stovetop, adding a splash of milk if the soup has thickened too much in the fridge. Avoid letting it come to a hard boil once the dairy has been added.
Serving Ideas
Crusty bread • Homemade dinner rolls • Simple green salad • Grilled cheese • Fresh garden salad