Southwestern Potato-Bacon Soup – a delicious recipe with bacon, baking potatoes, onion, milk, green chilies, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cube the bacon, potatoes and onion (leave the pieces fairly large so that the onions give some body to the soup) In a large soup pot (large enough to hold a gallon of milk), cook the bacon pieces for a few minutes until they begin to curl, toss in the onions and saute until tender and just beginning to brown and the bacon is done.
2
If there is too much grease in the bottom of the pan, you can drain it off.
3
Add the cubed potatoes and brown stirring.
4
frequently until all sides are brown and they just begin to get tender.
5
Add 6-8 cups of milk depending on how thick you prefer your soup and cook over medium heat, NOT boiling for 15-20 minutes until potatoes are completely done.
6
For a southwestern flair, you can throw in two small cans of diced green chilies.
7
Serve HOT and garnish with freshly grated cheese and a few diced green onions and a hunk of warm, crusty fresh bread for dipping.
977
kcal
Calories
60
g
Fat
45
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb sliced bacon, 6 medium baking potatoes, 1 large onion, 7 cups milk, and more.
Yes, Southwestern Potato-Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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