Tomato and Potato Soup with Bacon

This Tomato and Potato Soup with Bacon is a light and flavorful soup filled with vegetables and smoky bacon.

I love a good soup recipe! For even more, try this Creamy Chicken Tortilla Soup or Homemade Bean and Bacon Soup.

It’s the end of October, and it’s finally starting to feel like fall here in Utah.  The leaves are changing colors and there is frost on the grass in the mornings.

This soup is not only comforting, but it’s quite healthy and full of veggies.  You could always leave the bacon out to make it a little bit more healthy, but I love the flavor and depth that it brings.  And if you think about it, each portion only has 1 slice of bacon in it.  And this soup can be easily changed up to use up any veggies that you may have in your vegetable drawer that need to be used up.  And I loved the addition of the potatoes, because potatoes seem to fill me up.  This was hearty and delicious, and a great way to warm up on a cool night!

Ingredients

• Olive Oil: I used extra virgin olive oil, but a neutral oil, like vegetable or avocado, would work as well.
• Bacon: I just used a regular cut of bacon, but thick cut would be even more delicious!
• Celery: You can really use any of the stalks from the celery, but the center stalks will be a little more tender.
• Carrots: You will need 2 medium carrots.
• Leeks: Leeks have a mild onion flavor. If you can’t find them, or if you don’t want to use them, you can use a chopped medium onion.
• Bay Leaf: I usually use dried.
• Salt and Pepper: It’s always important to season to taste!
• Potatoes: You’ll want a starchy potato, like a russet. They are cut into slices here, but you could also cube them.
• Chicken Broth: You could also use chicken stock for even more flavor. You could also use vegetable broth.
• Tomatoes: This recipe calls for a can of diced tomatoes. If you have fresh, feel free to use those, though!
• Parsley: The parsley adds some freshness to the final soup.

How to Make Tomato and Potato Soup with Bacon

1. Cook the bacon until it is crisp, then use a slotted spoon to remove it from the pot.
2. Add the carrots, celery, and leeks to the bacon fat that is in the pot. Cook until they are tender. Add the bay leaf and season to taste with salt and pepper.
3. Stir in the chicken broth, followed by the potatoes and the tomatoes.
4. Cook the soup until the potatoes are tender. Add the bacon back in. Taste again and season with more salt and pepper, if needed.
5. Serve the soup topped with the parsley.

More Comforting Soup Recipes

Chicken and Gnocchi Soup
Ham and Bean Soup
Crock Pot Cheeseburger Soup
Broccoli Cheese Soup
French Onion Soup

Tomato and Potato Soup with Bacon

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Course: Soup

Cuisine: American

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This Tomato and Potato Soup with Bacon is a light and flavorful soup filled with vegetables and smoky bacon.

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Ingredients

• ▢ Extra-virgin olive oil for drizzling
• ▢ 6 slices bacon chopped into 1/2-inch pieces
• ▢ 3 small ribs celery from the heart of the stalk finely chopped
• ▢ 2 small to medium carrots chopped
• ▢ 3 leeks trimmed of rough tops and roots, cut into half moons and chopped
• ▢ 1 bay leaf
• ▢ Salt and pepper
• ▢ 3 medium starchy potatoes such as Idaho, peeled
• ▢ 2 quarts chicken broth
• ▢ 1 15-ounce can petite diced tomatoes, drained
• ▢ Handful flat-leaf parsley finely chopped

Instructions

• Heat a medium soup pot over medium-high heat. Add a drizzle of olive oil, then add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside.
• Add the celery, carrots and leeks and cook until tender. While the vegetables are cooking, slice the potatoes. To slice, cut the potatoes into thirds, then thinly slice. Add the bay leaf to the vegetables and season with salt and pepper.
• Add the chicken stock and bring to a boil. Add the potatoes and tomatoes then reduce the heat. Cook until the potatoes are tender. Return the bacon to the soup. Add the parsley and salt and pepper to taste. Serve.

Recipe Notes:

Adapted from 30 Minute Meals

Keywords: tomato and potato soup