Bacon Ends Potato Soup
November 6, 2025 • 0 comments
Warm, hearty, and packed with flavor, this Bacon Ends Potato Soup is comfort in a bowl. Crispy forested-pork bacon ends add a rich, savory depth to a creamy potato base that’s perfectly seasoned with onion, garlic, and a touch of black pepper. After simmering to tender perfection, a swirl of sour cream brings silky smoothness and a hint of tang.
Whether served as a main dish or a side, this soup is the perfect way to savor every bite of Intentional Farms’ pasture-raised bacon ends.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 lb.) Pork Bacon Ends
- (1 Medium to Large, Diced) Sweet Onion
- (3, Minced) Garlic Cloves
- (1/3 Cup) All-Purpose Flour
- (2 1/2 lbs., Cut into 1" Cubes) Potatoes
- (4 Cups) Chicken Broth
- (2 1/2 Cups) Milk
- (2 teaspoons) Salt
- (1 1/2 teaspoons) Pepper
- (3/4 Cup) Sour Cream
Directions
- Cook bacon ends until crispy in a large Dutch Oven over medium heat.
- Remove bacon ends and set aside to drain, leave fat in pot.
- Add chopped onion and cook 4-5 minutes or until tender.
- Add garlic and saute until fragrant (30 seconds to 1 minute).
- Sprinkle in flour and whisk until smooth.
- Add diced potatoes and toss until coated.
- Add chicken broth, milk, salt and pepper. Stir until well mixed.
- Bring to a boil, cover and reduce heat to simmer for 15 minutes.
- Uncover and cook another 5-10 minutes or until potatoes are easily pierced with fork.
- Chop cooked bacon ends. Add bacon ends and sour cream to pot. Stir until well incorporated.
- Serve and enjoy!
Optional: Top with additional bacon, shredded cheese, and chives.
If you want a creamier soup with less potato chunks, use and immesion blender to puree half to all of the soup after removing the Dutch Oven lid for the 15 minute simmer.
