18 Delicious Bacon and Potato Recipes for Every Occasion

Who can resist the irresistible duo of bacon and potatoes? Whether you’re whipping up a quick weeknight dinner, celebrating a seasonal gathering, or just craving some comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Bacon and Potato Recipes for Every Occasion and discover dishes that promise to delight your taste buds and bring everyone to the table. Let’s get cooking!

Crispy Bacon and Potato Hash

Wake up to the irresistible aroma of Crispy Bacon and Potato Hash, a hearty dish that combines the smoky crunch of bacon with tender, golden potatoes.

Ingredients

• 4 slices thick-cut bacon, chopped
• 2 cups diced Yukon Gold potatoes (about 2 medium)
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
2. Add the olive oil to the bacon drippings in the skillet. Stir in the diced potatoes and onion, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the potatoes are golden and tender, about 15 minutes.
3. Return the crispy bacon to the skillet, stirring to combine with the potatoes and onion. Cook for an additional 2 minutes to reheat the bacon.
4. Sprinkle with chopped fresh parsley before serving.

The magic of this hash lies in the contrast between the crispy bacon and the soft, buttery potatoes, all brought together with a hint of fresh parsley.

Tip: For an extra crispy finish, press the hash down in the skillet with a spatula during the last few minutes of cooking.

Cheesy Bacon Potato Casserole

This Cheesy Bacon Potato Casserole is the ultimate comfort food, combining crispy bacon, tender potatoes, and a creamy cheese sauce that’s sure to please any crowd.

Ingredients

• 6 slices bacon, chopped
• 4 cups peeled and diced potatoes (about 4 medium)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, sauté the diced potatoes in the bacon fat until they start to soften, about 5 minutes.
4. In a bowl, whisk together the sour cream, milk, flour, salt, black pepper, and garlic powder until smooth.
5. Layer half of the potatoes in the prepared baking dish, top with half of the cheese and half of the bacon. Repeat the layers.
6. Pour the sour cream mixture evenly over the top.
7. Bake for 25-30 minutes, until the cheese is bubbly and the potatoes are tender.

The magic of this dish lies in the layers—each bite delivers a perfect mix of crispy bacon, creamy sauce, and soft potatoes.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Bacon Wrapped Potato Bites

These Bacon Wrapped Potato Bites are the perfect bite-sized appetizer that combines the smoky flavor of bacon with the comforting taste of potatoes, all baked to crispy perfection.

Ingredients

• 1 pound small red potatoes, quartered
• 8 slices bacon, cut into thirds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the quartered potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Wrap each potato quarter with a piece of bacon and place it seam-side down on the prepared baking sheet.
4. Bake for 25-30 minutes, or until the bacon is crispy and the potatoes are tender when pierced with a fork.
5. Garnish with chopped fresh parsley before serving.

The magic of this recipe lies in the contrast between the crispy bacon exterior and the soft, flavorful potato inside, making it a crowd-pleaser at any gathering.

Tip: For an extra kick, sprinkle a little cayenne pepper into the seasoning mix before baking.

Garlic Bacon Roasted Potatoes

These Garlic Bacon Roasted Potatoes are the ultimate side dish, combining crispy potatoes with the smoky flavor of bacon and a punch of garlic.

Ingredients

• 2 pounds baby potatoes, halved
• 6 slices bacon, chopped
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
4. While the potatoes are roasting, cook 6 slices chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
5. After 20 minutes, remove the potatoes from the oven. Sprinkle the minced garlic and cooked bacon over the potatoes, then toss gently to combine.
6. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the potatoes are golden and crispy.
7. Garnish with 2 tablespoons fresh chopped parsley before serving.

The combination of crispy potatoes, smoky bacon, and roasted garlic creates a side dish that’s bursting with flavor and texture. Perfect for when you want to elevate your weeknight dinner or impress guests at a gathering.

Tip: For extra crispy potatoes, make sure they’re spread out in a single layer on the baking sheet and not overcrowded.

Bacon and Potato Soup

There’s nothing like a bowl of creamy Bacon and Potato Soup to warm you up on a chilly evening. This hearty dish combines the smoky flavor of bacon with the comforting texture of potatoes for a meal that feels like a hug in a bowl.

Ingredients

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 4 large potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Use a potato masher to lightly mash some of the potatoes in the pot, leaving some chunks for texture. Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes.
5. Serve the soup hot, garnished with the reserved crispy bacon and chopped fresh parsley.

The magic of this soup lies in the balance of smoky bacon and creamy potatoes, with a hint of paprika adding depth to every spoonful.

Tip: For an extra layer of flavor, try adding a sprinkle of shredded cheddar cheese on top before serving.

Loaded Bacon Potato Skins

These Loaded Bacon Potato Skins are the ultimate comfort food, crispy on the outside and packed with cheesy, bacon-y goodness inside.

Ingredients

• 4 medium russet potatoes
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped green onions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, then rub each with olive oil and sprinkle with salt. Place on a baking sheet and bake for 50 minutes, or until tender.
2. Let the potatoes cool slightly, then cut each in half lengthwise. Scoop out the insides, leaving about a 1/4-inch thick shell.
3. Increase the oven temperature to 450°F. Place the potato skins back on the baking sheet, skin side down, and bake for 10 minutes to crisp up.
4. Flip the skins over, then fill each with shredded cheddar cheese and crumbled bacon. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
5. Top each potato skin with a dollop of sour cream and a sprinkle of chopped green onions. Serve immediately.

The magic of these potato skins lies in the double baking technique, ensuring they’re perfectly crispy before loading them up with toppings.

Tip: For an extra crispy skin, brush the inside of the scooped-out potatoes with a little more olive oil before the second bake.

Bacon Potato Pancakes

Who can resist the crispy, savory delight of Bacon Potato Pancakes? Perfect for a hearty breakfast or a comforting side dish, these pancakes are a crowd-pleaser.

Ingredients

• 2 large potatoes, peeled and grated
• 4 slices bacon, cooked and crumbled
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp chopped green onions

Instructions

1. In a large bowl, combine the grated potatoes, crumbled bacon, flour, beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat.
3. Form the potato mixture into small patties and place them in the skillet. Flatten slightly with a spatula.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.
6. Sprinkle with chopped green onions before serving.

The combination of crispy bacon and tender potatoes creates a texture that’s irresistibly satisfying, while the green onions add a fresh pop of flavor.

Tip: For extra crispiness, squeeze out any excess moisture from the grated potatoes before mixing.

Bacon and Potato Breakfast Burrito

Start your morning with a hearty Bacon and Potato Breakfast Burrito, packed with crispy bacon, tender potatoes, and fluffy eggs, all wrapped in a warm tortilla.

Ingredients

• 4 large eggs
• 4 strips of bacon, chopped
• 1 cup diced potatoes
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 2 large flour tortillas
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and onion, cooking for 10 minutes until potatoes are tender and golden. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.
2. Push the potato mixture to one side of the skillet. Add chopped bacon to the other side, cooking until crispy, about 5 minutes. Stir occasionally.
3. In a bowl, whisk together eggs, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Pour over the potato and bacon mixture, stirring gently until eggs are fully cooked, about 3 minutes.
4. Sprinkle shredded cheddar cheese over the top, allowing it to melt slightly, about 1 minute.
5. Divide the mixture between the two flour tortillas, folding the sides in and rolling tightly to form burritos.

The crispy bacon and soft potatoes create a perfect texture contrast, while the melted cheese binds everything together for a satisfying bite.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before rolling up your burrito.

Slow Cooker Bacon Potato Chowder

There’s nothing like coming home to a creamy, comforting bowl of Slow Cooker Bacon Potato Chowder that’s been simmering all day, filling your kitchen with irresistible aromas.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1.5 lbs potatoes, peeled and diced
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the skillet.
2. Add the diced onion to the skillet and sauté in the bacon drippings until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
3. Transfer the onion and garlic mixture to your slow cooker. Add the chicken broth, diced potatoes, salt, black pepper, and dried thyme. Stir to combine.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender.
5. Use a potato masher to lightly mash some of the potatoes in the slow cooker to thicken the chowder. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted.
6. Serve the chowder hot, garnished with the reserved crispy bacon and chopped fresh parsley.

The magic of this chowder lies in the slow cooker doing all the work, melding the smoky bacon with creamy potatoes and sharp cheddar into a dish that’s hearty yet surprisingly light.

Tip: For an extra layer of flavor, try stirring in a teaspoon of smoked paprika with the thyme.

Bacon Potato Salad

Nothing brings a crowd together like a hearty Bacon Potato Salad, with its perfect blend of smoky, creamy, and crunchy textures. It’s a surefire hit at any picnic or potluck!

Ingredients

• 2 lbs red potatoes, quartered
• 6 slices bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green onions
• 2 hard-boiled eggs, chopped

Instructions

1. Place the quartered red potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until tender. Drain and let cool slightly.
2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
3. Add the slightly cooled potatoes, crumbled bacon, chopped green onions, and hard-boiled eggs to the bowl with the dressing. Gently toss until everything is evenly coated.
4. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

The crispy bacon and creamy dressing create a delightful contrast with the tender potatoes, making this salad a standout side dish. For an extra crunch, sprinkle some additional crumbled bacon on top just before serving.

Tip: For the best flavor, let the salad sit overnight in the fridge before serving.

Bacon and Potato Pierogi

These Bacon and Potato Pierogi are a comforting twist on the classic, combining crispy bacon with creamy mashed potatoes for a filling that’s irresistibly hearty.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup water
• 2 cups mashed potatoes (cooled)
• 6 slices bacon, cooked and crumbled
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 1/4 cup water. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 small onion, finely chopped, and sauté until golden, about 5 minutes. Stir in 2 cups mashed potatoes, 6 slices crumbled bacon, and 1/2 teaspoon black pepper. Remove from heat and let cool slightly.
3. Roll the dough to 1/8-inch thickness and cut into 3-inch circles. Place a tablespoon of the potato-bacon mixture in the center of each circle, fold over, and pinch edges to seal.
4. Bring a large pot of salted water to a boil. Add pierogi in batches and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
5. For extra crispiness, sauté the boiled pierogi in a bit of butter until golden on both sides.

The smoky bacon and creamy potato filling inside these tender pierogi create a perfect balance of flavors and textures that’s hard to resist.

Tip: Freeze uncooked pierogi on a baking sheet before transferring to a freezer bag for easy future meals.

Bacon Roasted Potato Wedges

These Bacon Roasted Potato Wedges are the ultimate comfort food, combining crispy potatoes with the smoky goodness of bacon for a side dish that steals the show.

Ingredients

• 4 large russet potatoes, cut into wedges
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Scatter 6 slices chopped bacon over the top.
4. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy and the bacon is fully cooked.
5. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this recipe lies in the bacon’s fat rendering over the potatoes as they roast, infusing every bite with rich, smoky flavor. Perfect for when you want to elevate your potato game without extra fuss.

Tip: For extra crispiness, broil the wedges for the last 2-3 minutes of cooking—just keep an eye on them to prevent burning.

Bacon and Potato Gratin

This Bacon and Potato Gratin is the ultimate comfort food, combining crispy bacon, tender potatoes, and a creamy cheese sauce for a dish that’s irresistibly rich and satisfying.

Ingredients

• 4 medium russet potatoes, thinly sliced
• 6 slices bacon, chopped
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Layer half of the thinly sliced potatoes in the prepared baking dish. Sprinkle with half of the salt, pepper, and garlic powder, then half of the cooked bacon and half of the cheddar cheese.
4. Repeat the layers with the remaining potatoes, salt, pepper, garlic powder, bacon, and cheese.
5. Pour the heavy cream evenly over the top layer.
6. Bake at 375°F for 45 minutes, or until the potatoes are tender and the top is golden and bubbly.

The magic of this gratin lies in the layers—each bite delivers a perfect balance of creamy, crispy, and cheesy goodness.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Bacon Potato Corn Chowder

Warm up your kitchen with this hearty Bacon Potato Corn Chowder, a creamy delight that combines smoky bacon with sweet corn and tender potatoes.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until soft, about 3 minutes. Stir in the minced garlic and cook for another minute.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to blend the flavors.
5. Garnish with the reserved bacon and fresh parsley before serving.

The smoky paprika and crispy bacon topping add a depth of flavor that makes this chowder stand out from the rest.

Tip: For an extra creamy texture, blend half of the soup before adding the corn and cream.

Bacon and Potato Frittata

Start your morning with a hearty Bacon and Potato Frittata, a dish that combines crispy bacon, tender potatoes, and fluffy eggs into one skillet wonder.

Ingredients

• 6 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bacon, chopped
• 1 cup diced potatoes
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add the diced potatoes and onion. Cook, stirring occasionally, until the potatoes are tender and golden, about 10 minutes.
4. Return the bacon to the skillet and spread evenly. Pour the egg mixture over the top, ensuring it covers all the ingredients. Sprinkle shredded cheddar cheese on top.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
6. Let the frittata cool for a few minutes before slicing. The contrast between the crispy bacon and soft, cheesy eggs makes every bite a delight.

Tip: For an extra crispy top, broil the frittata for the last 2 minutes of baking.

Bacon Stuffed Baked Potatoes

These Bacon Stuffed Baked Potatoes are the ultimate comfort food, combining crispy bacon, creamy cheese, and fluffy potato in every bite.

Ingredients

• 4 large russet potatoes
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 1/2 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Scrub potatoes and pierce each several times with a fork. Bake directly on the oven rack for 50-60 minutes, until tender.
2. Let potatoes cool slightly, then cut a slit in the top of each. Scoop out the insides, leaving a 1/4-inch shell.
3. In a bowl, mash the potato with sour cream, melted butter, salt, and black pepper until smooth. Stir in crumbled bacon, cheddar cheese, and green onions.
4. Spoon the mixture back into the potato shells. Return to the oven for 10-15 minutes, until heated through and cheese is melted.

The magic of these potatoes lies in the smoky bacon and sharp cheddar melding together inside a crispy shell, creating a perfect bite every time.

Tip: For extra crispiness, broil the stuffed potatoes for the last 2-3 minutes of baking.

Bacon and Potato Stew

There’s nothing like a hearty Bacon and Potato Stew to warm you up on a chilly evening. This dish combines smoky bacon with tender potatoes in a rich, flavorful broth that’s sure to become a family favorite.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 4 large potatoes, peeled and cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the chicken broth, then add the cubed potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
4. Stir in the cooked bacon and 2 tbsp fresh parsley. Simmer for an additional 2 minutes to combine flavors.

The smoky depth from the bacon paired with the creamy potatoes creates a comforting stew that’s both satisfying and simple to make. Perfect for those nights when you need a little extra warmth.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the stew just before serving.

Bacon Potato Leek Soup

There’s nothing quite like the comforting embrace of a creamy Bacon Potato Leek Soup, especially when it’s speckled with crispy bacon and tender potatoes.

Ingredients

• 6 slices bacon, chopped
• 3 leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 large potatoes, peeled and diced
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the sliced leeks to the pot and sauté in the bacon drippings until soft, about 4 minutes. Stir in the minced garlic and cook for another minute.
3. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Return the soup to the pot if using a blender.
5. Stir in the heavy cream, salt, black pepper, and thyme. Heat through over low heat for about 5 minutes, stirring occasionally.
6. Serve the soup hot, garnished with the reserved crispy bacon.

The magic of this soup lies in the balance of smoky bacon, sweet leeks, and creamy potatoes, all brought together with a touch of thyme for an herby note.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the leeks.

Conclusion

We hope these 18 bacon and potato recipes inspire your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish promises comfort and flavor in every bite. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

Share on Facebook

Post on X

Save