Hearty Tomato and Potato Soup with Smoky Bacon
A comforting and flavorful soup, packed with wholesome vegetables and the irresistible crunch of smoky bacon – perfect for any chilly evening.
As the crisp air of autumn settles in, there’s nothing quite like a warm bowl of soup to bring comfort and joy. This Tomato and Potato Soup with Bacon is the quintessential fall dish, offering a symphony of flavors and textures that will warm you from the inside out. It’s a delightful blend of garden-fresh vegetables and the smoky allure of bacon, creating a hearty meal that feels both wholesome and indulgent.
Why This Bacon, Tomato, and Potato Soup is a Must-Try
The beauty of this soup lies in its simplicity and profound flavor. Imagine a cozy evening, perhaps with the scent of changing leaves in the air and a slight chill that calls for something deeply satisfying. This soup delivers exactly that. It’s not just a meal; it’s an experience.
- Hearty and Filling: Potatoes are the secret weapon here, providing a creamy texture and making the soup incredibly satisfying. Each spoonful is packed with wholesome goodness that will keep you full and content.
- Flavorful Depth: The bacon isn’t just a garnish; it’s a foundational flavor. Rendered bacon fat is used to sauté the vegetables, infusing every ingredient with its irresistible smoky essence. Even a small amount adds significant depth.
- Packed with Vegetables: Beyond the star potatoes and tomatoes, this soup boasts a vibrant medley of carrots, celery, and leeks. It’s a delicious way to boost your daily vegetable intake, making it a healthy choice for the whole family.
- Customizable Comfort: This recipe is wonderfully versatile. Have extra vegetables in your fridge that need using up? Toss them in! Want to adjust the spice level? Go for it! This soup adapts to your preferences and pantry.
- Perfect for Any Season: While it shines in autumn, this tomato and potato soup is truly an all-season delight. It’s light enough for a spring day, yet robust enough for a winter chill.
Forget complicated recipes. This easy tomato and potato soup comes together quickly, making it an ideal choice for busy weeknights or relaxed weekend meals. Its comforting qualities are unmatched, reminiscent of homemade goodness that always hits the spot.
The Perfect Fall Soup Tradition
Here in Utah, the end of October signals a delightful shift towards true fall weather. The mountains are painted in brilliant hues of red and gold, and mornings greet us with a delicate frost on the grass. It’s this time of year that soup season officially begins, and this tomato and potato soup consistently makes it onto our rotation.
While often thought of as a hearty, warming dish, this particular soup strikes a beautiful balance. It’s robust without being heavy, and its vegetable-forward profile ensures it feels nourishing. The bacon, while adding incredible flavor, is used judiciously, contributing a savory depth without overpowering the fresh taste of the vegetables. You get that satisfying smoky note without feeling guilty – each serving contains roughly one slice of bacon’s worth of flavor contribution.
This soup also acts as a fantastic vehicle for using up those vegetables lingering in your crisper drawer. Bell peppers, zucchini, green beans, or even a handful of spinach can be easily incorporated, adding even more nutrients and customizing the flavor profile to your liking. The potatoes, in particular, provide an amazing sense of satiety, making this a truly filling and delicious meal. It’s the kind of dish that makes you feel good from the first spoonful to the last, chasing away the autumn chill with its warmth and delightful taste.
Key Ingredients for the Best Tomato and Potato Soup
Crafting a truly memorable soup begins with quality ingredients. Here’s a closer look at what you’ll need and why each component is essential for this flavorful tomato and potato soup:
- Olive Oil: A good quality extra virgin olive oil provides a foundational richness and helps with sautéing. If you prefer a more neutral flavor, vegetable or avocado oil can also be used. It’s initially used for a light drizzle before rendering the bacon, adding to the overall fat and flavor complexity.
- Bacon: Regular cut bacon works perfectly, crisping up nicely and releasing its delicious smoky fat. For an even more robust flavor and chew, consider using thick-cut bacon. The rendered fat is crucial for building the soup’s base, so don’t discard it after cooking the bacon!
- Celery: Adds a subtle, crisp freshness and aromatic depth to the soup. While any stalks can be used, the tender inner ribs from the heart of the celery stalk offer a slightly sweeter and less fibrous texture. Finely chopped celery will melt into the soup, contributing to the broth’s richness.
- Carrots: Lending natural sweetness and a beautiful orange hue, carrots are an indispensable part of the aromatic base. Two medium carrots, finely chopped, are ideal for this recipe. They soften beautifully, adding to the comforting texture.
- Leeks: These elegant members of the onion family provide a milder, more delicate onion flavor compared to traditional yellow or white onions. Be sure to trim the rough green tops and roots, and thoroughly clean them to remove any hidden grit. If leeks are unavailable, a chopped medium yellow onion is a perfectly acceptable substitute, though it will impart a slightly stronger onion flavor.
- Bay Leaf: This humble herb is a cornerstone of many savory dishes. A single dried bay leaf slowly infuses the broth with a subtle, earthy, and slightly floral aroma, enhancing the overall depth of flavor without being overtly noticeable. Remember to remove it before serving.
- Salt and Pepper: Essential for seasoning. Always taste and adjust as you go! The amount needed will depend on the saltiness of your broth and bacon. Freshly ground black pepper is always recommended for the best flavor.
- Potatoes: For a hearty, comforting soup, a starchy potato like a Russet (Idaho potato) is ideal. They break down slightly as they cook, contributing to the soup’s body and making it wonderfully thick and satisfying. While sliced as specified, cubing them into 1/2-inch pieces is another excellent option for consistency.
- Chicken Broth: The liquid base of our soup. High-quality chicken broth will provide a richer flavor. For even more depth, you can use chicken stock. If you’re looking for a vegetarian option, vegetable broth works just as well and maintains the soup’s savory profile.
- Tomatoes: Canned petite diced tomatoes are convenient and offer a consistent sweetness and acidity. If you have fresh, ripe tomatoes on hand, feel free to peel, deseed, and dice them for a fresher, brighter flavor. Just ensure they are fully ripe for the best results. Drained diced tomatoes prevent the soup from becoming too watery.
- Parsley: Fresh flat-leaf parsley is the perfect finishing touch. It adds a pop of vibrant color and a burst of herbaceous freshness that brightens the entire dish. Chop it finely and stir it in just before serving, or sprinkle it as a garnish. Other fresh herbs like thyme or chives could also complement this soup beautifully.
How to Make the Best Tomato and Potato Soup with Bacon
Making this hearty and delicious soup is straightforward, involving a few simple steps to build layers of flavor. Follow this guide for a perfect bowl every time:
- Crisp the Bacon: Begin by heating a medium soup pot or Dutch oven over medium-high heat. Add a generous drizzle of olive oil, then add your chopped bacon pieces. Cook the bacon, stirring occasionally, until it is beautifully crisp and golden brown. This step is crucial not only for the bacon’s texture but also for rendering its flavorful fat, which will form the base of your soup. Once crisp, use a slotted spoon to remove the bacon from the pot, transferring it to a plate lined with paper towels to drain. Set the crispy bacon aside for garnish.
- Sauté the Aromatics: Leave the rendered bacon fat in the pot. If there’s an excessive amount, you can pour a little out, leaving about 1-2 tablespoons for flavor. Add the chopped carrots, celery, and leeks to the pot. Sauté these vegetables over medium heat for 5-7 minutes, stirring frequently, until they have softened and become translucent. While they are cooking, take this opportunity to slice your potatoes. For best results and even cooking, cut each potato into thirds lengthwise, then thinly slice those pieces into half-moons. Add the bay leaf to the sautéed vegetables and season generously with salt and pepper to taste.
- Simmer to Perfection: Pour the chicken broth into the pot, bringing the mixture to a rolling boil. Once boiling, add the sliced potatoes and the drained diced tomatoes. Reduce the heat to a simmer, cover the pot, and let the soup cook for 15-20 minutes, or until the potatoes are fork-tender. This simmering time allows all the flavors to meld beautifully.
- Finish and Serve: Once the potatoes are tender, remove the bay leaf from the soup. Stir in the reserved crispy bacon. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with freshly chopped flat-leaf parsley before serving. Enjoy this comforting and flavorful soup immediately!
Pro Tips for a Perfect Soup:
- Don’t Rush the Bacon: Cooking bacon slowly allows it to render properly and become perfectly crispy.
- Clean Your Leeks Thoroughly: Leeks can trap a lot of dirt. Slice them, then rinse them well under cold running water, separating the layers to ensure all grit is removed.
- Taste and Adjust: Seasoning is key! Always taste your soup before serving and adjust salt and pepper as needed.
- Batch Cooking: This soup reheats beautifully, making it excellent for meal prepping. The flavors tend to deepen overnight.
Serving Suggestions and Variations
This tomato and potato soup is a complete meal in itself, but it also pairs wonderfully with a few simple additions:
- Crusty Bread: A warm loaf of crusty bread is perfect for soaking up every last drop of the delicious broth.
- Green Salad: A simple side salad with a light vinaigrette provides a fresh contrast to the richness of the soup.
- Grilled Cheese: For the ultimate comfort food pairing, serve alongside a classic grilled cheese sandwich.
- Dairy Boost: For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream or Greek yogurt just before serving.
- Spice It Up: Add a pinch of red pepper flakes with the aromatics for a subtle kick.
- Herb Variations: While parsley is classic, fresh thyme or chives can also elevate the flavor profile.
- Extra Veggies: Feel free to add other quick-cooking vegetables like diced zucchini, spinach (stir in at the very end), or green beans during the last 10 minutes of simmering.
More Comforting Soup Recipes to Warm Your Soul
If you’re a fellow soup enthusiast, you know there’s no limit to the comforting possibilities. Here are a few more of our favorite hearty soup recipes that promise to deliver warmth and flavor, much like our beloved Tomato and Potato Soup with Bacon:
- Creamy Chicken and Gnocchi Soup: Indulge in a rich, creamy broth filled with tender chicken, pillowy potato gnocchi, and fresh vegetables. It’s like a hug in a bowl!
- Hearty Ham and Bean Soup: A classic comfort food, this soup is packed with smoky ham, tender beans, and a flavorful broth. Perfect for using up leftover ham and incredibly satisfying.
- Crock Pot Cheeseburger Soup: All the delicious flavors of a cheeseburger transformed into a decadent, creamy soup. An easy slow cooker recipe that’s a family favorite.
- Rich Broccoli Cheese Soup: A velvety smooth soup bursting with broccoli and sharp cheddar cheese. It’s a delightful vegetarian option that feels luxurious and comforting.
- Classic French Onion Soup: Caramelized onions simmered in a rich beef broth, topped with a crusty bread crouton and melted Gruyère cheese. A truly elegant and deeply flavorful soup.
Whether you’re craving something creamy, hearty, or elegantly simple, there’s a soup for every occasion and every palate. This Tomato and Potato Soup with Bacon is a fantastic addition to any soup lover’s repertoire, promising warmth and satisfaction with every spoonful.
Tomato and Potato Soup with Bacon
Deborah Harroun
10 minutes
25 minutes
35 minutes
6 servings
Soup
American
Pin
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 to taste
- 3 medium starchy potatoes such as Idaho, peeled and thinly sliced
- 2 quarts chicken broth (or vegetable broth)
- 1 15-ounce can petite diced tomatoes, drained
- Handful flat-leaf parsley finely chopped, for garnish
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 to the bacon fat in the pot. Cook until they are tender (about 5-7 minutes). While vegetables cook, slice the potatoes: cut into thirds, then thinly slice. Add the bay leaf to the vegetables and season with salt and pepper.
- Add the chicken broth and bring to a boil. Stir in the potatoes and tomatoes, then reduce the heat to a simmer. Cook until the potatoes are tender (15-20 minutes). Return the crispy bacon to the soup. Add the chopped parsley and taste, seasoning with more salt and pepper if needed. Serve immediately.
Recipe Notes:
tomato and potato soup, bacon soup, hearty soup, fall soup recipe, vegetable soup with bacon