Creamy Potato Soup with Bacon Vinaigrette

By • April 17, 2010 53 Comments

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Author Notes: I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB CookieOB Cookie

Food52 Review: No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy, and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life. You might be skeptical, as we were, about not including some of the bacon fat in the dressing, but trust us -- this keeps the whole thing bright and perky. Of course, for you gluttons out there, it's always an option. - A&M The Editors

Serves 6

For the Soup

  • 1 tablespoon butter
  • 1 large onion diced
  • 1 large carrot diced
  • 1 rib celery diced
  • 3 cloves garlic diced
  • 1 sprig rosemary chopped
  • 1 teaspoon salt
  • 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes
  • 7 cups chicken stock or water
  • 1 cup low fat sour cream
  • salt and pepper to taste

For vinaigrette

  • 4 pieces thick cut bacon
  • 3 green onions finely sliced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • pinch salt
  1. Add butter to large pot on medium high heat and melt
  2. Add carrot, onion, celery, garlic, rosemary and salt. Saute veggies until onions are soft, about 10 minutes.
  3. Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes
  4. Turn off heat, add sour cream and puree in blender or with immersion blender
  5. To make vinaigrette, cook bacon until crispy on medium high heat. Drain fat onto paper town and chop into small pieces.
  6. To small bowl stir onions, bacon, vinegar, salt. Add oil and put 1 tbsp of vinaigrette on top of each bowl of soup.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes: Ribs|Soup|Pork|Potatoes|Soups

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Comments (53) Questions (2)


3 months ago Ann

I loved the flavor of this soup. It tasted of pure goodness. My market was out of low fat sour cream, so I used the full fat version and added additional stock because it was way too thick. Unlike everyone else, though, the vinaigrette just didn't work for me. I really wanted it too and was so excited to make it after all the thumbs up from other reviewers. Although delicious alone, I do think the soup could have benefitted from some interesting addition, but something was missing from that particular choice.


3 months ago Dimply Dots

Everything I want in a soup. Delicious, easy and something my children will also eat! Thanks for the recipe. I'll be making this forever.


3 months ago Trena Heinrich

Delicious soup recipe! The vinaigrette really makes it sing. Thank you!


4 months ago Adelucchi

Made this to enjoy during a cool evening. Came out great! Substituted Greek yogurt for sour cream. Loved the tang! Used red potatoes from my CSA box. Plan to serve to a group of people gathering for a meeting tonight. Perfect for Cinco de Mayo since the potato originated in Mexico! Thanks for the wonderful recipe.


4 months ago Dianne Jackson

Excellent soup. I made it with chicken broth. I would suggest a few more potatoes than called for, and go easy on the rosemary. It thickens a lot overnight, so I'd plan to make it a day ahead.


11 months ago Meaney Cafe

Made this soup for second time. Simply amazing recipe. So easy and so good. I swapped homemade pancetta for the bacon and a drizzle of the pancetta drippings over top.


over 1 year ago Lynn

This is the first potato soup that I love. I also love it because any well supplied kitchen will have all the necessary ingredients. I substituted a little sharp cheddar on top and it was delish! KUDOS to the creator!


over 1 year ago pat alexander

Love this recipe-easy to make. After i cooked the bacon, I put the veggies in the bacon fat to soften.-yummy! Made for St. Paddy's Day!


over 1 year ago Victoria

I have all these things! Totally making this for dinner tomorrow, I can't wait :)


over 1 year ago robin lewis

This is so delicious, thank you! I realized, toward the end of the cooking, that I didn't have the green onion that I thought I had. I chopped up more rosemary instead. Delicious soup, very rustic and comfy. Thank you! (I did use organic baby red potatoes b/c I didn't have russet, but still, I don't think I messed up your lovely recipe. Thanks again.)


almost 2 years ago Ashley Marie

Just made this - cannot express how incredibly delicious it was. My boyfriend said it was hands-down the best potato soup he's ever had. The bacon vinaigrette is a MUST if you're making it. Also, what I did, to save on having to clean another pan, was cook the bacon first in my soup pot, remove it to drain and use that bacon fat - instead of butter - to saute my veggies in.


almost 2 years ago oinky

A beautiful soup, which itself is humble and comforting. The vinagrette elevates it to something wonderful. I made this after a long, blue, over-worked day- it truly is a bummer cure-all! Works with greek yogurt as a sour cream sub :)


about 2 years ago LeeLeeBee

This recipe is fantastic, and perfect for a cold and dreary winter day here in Australia. The only change I would make is to make a batch and a half of the vinaigrette; it was so good, we ran out before finishing the rest of the soup!


about 2 years ago LeeLeeBee

I forgot to mention that Australian sour cream is really thick, so I only used a half cup.


over 2 years ago miriam

Best. Easiest. Most delicious. Soup. Ever. - very lazy person


over 2 years ago Rhonda35

This soup is SO good! Don't skip the vinaigrette; it's what takes the soup from good to amazing. I made one change - in the order of things - I cooked the bacon first, removed it to drain, then used the rendered bacon fat to saute the vegetables. (I hate to discard bacon fat if there's a use for it!) Thanks for sharing your recipe, OB Cookie.


over 2 years ago mj.landry

Cold and dreary and rainy where I live so I made this today. Boy am I happy. This soup is fantastic! Thanks for the recipe.


over 2 years ago oldkitcheninflatbush

The soup is wonderful. The vinaigrette is a perfect addition. I do add a large turnip to the mix and sneak in a little half and half in the end before I add the sour cream or creme fraiche. Nice and thanks.


almost 3 years ago Shalala

I didn't have white wine vinegar on hand so I used red wine vinegar and it still turned out very well. I also substituted light sour cream for full fat sour cream and this recipe was still velvety and satiating.


almost 3 years ago mcs3000

This is my fave FOOD52 soup. Lost count how many times I've made it. Wondrous.