Dairy Farmers of Canada

Potato Bacon Soup

This recipe is taken from the 2014 Milk Calendar. "This was a recipe passed down from my Grandma and a family favorite! Serve it with a tomato and lettuce sandwich for a quick weeknight meal."
- Recipe from Marlissa Roth, dairy farmer from Millet, Alberta

  • Prep: 10 min
  • Cooking: 30 min
Yields 6 servings
potato bacon soup


  • 4 potatoes peeled and cut into chunks (about 1-3/4 lbs/875 g)
  • 4 cups (1 L) water
  • 1 onion chopped
  • 2 strips bacon cooked and chopped
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) Canadian Gouda or Monterey Jack or Cheddar shredded
  • Salt and pepper to taste
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In a pot, combine potatoes and water; bring to a boil over medium-high heat. Stir in onion and bacon; reduce heat and boil gently for about 20 min or until potatoes are soft. Using a potato masher in the pot, mash about half of the potatoes to thicken soup.-

Reduce heat to medium-low. Add milk and cheese; stir until cheese is melted and soup is steaming. Season with up to 1/2 tsp (2 mL) salt, and pepper, to taste. Ladle into warm bowls.


Use a starchy potato such as a russet-style baking potato or those labeled for mashing to add body to the soup.

Add 1/2 tsp (2 mL) crumbled dried rosemary and a bay leaf with the potatoes. Discard the bay leaf before mashing potatoes.

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Nutritional information

Per serving
Energy: 178 Calories
Protein: 8 g
Carbohydrate: 26 g
Fat: 5 g
Fibre: 3.7 g
Sodium: 248 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 135 mg
Phosphorus: 18 %
Vitamin B12: 18 %
Vitamin B6: 20 %
Vitamin C: 24 %