Who doesn’t love a hot bowl of potato soup during the winter right? This easy healthy bacon potato soup comes with some crisp bacon, milk, and a good amount of creamy goodness. You won’t even believe how easy it is for you to make and the best part, you don’t need a ton of ingredients!
I’ve altered this recipe enough to keep it filling but low in calories so you won’t have to worry about your waistline. That said, there is a lot of dairy going on in this soup so if you’re lactose intolerant, use coconut, almond, or soy milk for this recipe.
Easy Healthy Bacon Potato Soup
This easy potato soup recipe can also be made with baked potatoes so if you have some leftovers, certainly use the instead of raw potatoes. If you do use baked potatoes make sure to through in some smoked paprika for a smokier flavor. You can also try my delicious leek potato soup recipe.
Ingredients for 6 servings | prep & cook time: 1 hour
- 4 large potatoes (diced)
- 5-6 1 1/2 inch bacon strips
- 1 large onion (chopped)
- 1 garlic clove (minced)
- 1/2 cup of flour
- 4 cups of low-fat milk (almond | coconut | soy milk)
- 1 1/2 cups of chicken stock or broth (low-sodium)
- 1/2 tablespoon of olive oil
- 1/2 cup of fat-free mozzarella cheese (I use Polly O Cheese)
- 1 tablespoon of scallions (chopped for topping)
- 1/2 cup of low-fat sour cream (for topping & optional)
- a dash of salt (optional)
- a pinch of black pepper
- a dash of ground cinnamon (garnish & optional)
How To Make This Easy Healthy Potato Soup
In a large soup pot, fry the bacon until crisps on medium-high heat. Set aside and let it cool. Once cooled, crush the bacon into bite-sized pieces. Get rid of the fat, and using a paper towel, wipe the pot clean.
Add in the olive oil and saute the onions until translucent, add in the garlic and stir for an extra 30 seconds. Add the flour and stir for about a minute until lightly browned.
Next, pour in the milk and continue to stir while scraping the bottom of the pot until all the flour dissolves. Make sure not to leave any chunks of flour in there.
Increase your heat to high and pour in your chicken stock, and potatoes, and let the soup come to a boil. Make sure to stir it at least twice to prevent the formation of lumps from the flour.
As soon as the soup begins to boil, lower the heat, half-cover the lid, and let it simmer for about 15-20 minutes. Using a potato masher, mash half of the potatoes to make the soup extra creamy.
Now add in half of the bacon, half of the scallions, salt & pepper, and the cheese, give it a toss to melt the cheese and voila, you’re done! Serve while the soup is still hot, top with scallions, bacon bits, cinnamon, and sour cream.
You can also serve with garlic or sourdough bread as well.
Easy Healthy Bacon Potato Soup Nutrition Facts
Each serving of this soup has 242 calories | 9.2g or 12% total fat | 3g or 15% saturated fat | 9mg or 3% cholesterol | 440mg or 19% sodium | 30.1g or 11% total carbs | 2.9g or 10% dietary fiber | 6.1g total sugars | 8.7g protein | 67mcg vitamin D | 97mg or 7% calcium | 1mg or 6% iron | 408mg or 9% potassium | These facts are based on a 2000-calorie diet.
How To Store Leftovers
Do not freeze this soup because even if you reheat it with chicken stock, it’s not going to get back to its original creaminess thanks to the cheese.
I always find that soups with cheese don’t turn out good when frozen. Your only storage option is to keep this soup for up to 5 days in an airtight container in the fridge.
Thanks for reading as always and if you try the soup, let me know all about it in the comments below. I love hearing from you guys so until next time, stay awesome mama! You can also find me on Pinterest!