The BEST Comfort Food: Potato Soup with Bacon & Dumplings

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage is often cheaper.

Cut 1 pound of bacon into 1-inch pieces and brown it in a large pot on the stove.

Wash 3 pounds of Yukon Gold potatoes under running cold water with a potato brush, scrub to remove dirt, and cube them into bite-sized pieces, keeping the skin on.

Check the potatoes for bad spots and cut out any eyes or sprouts.

Once the bacon is browned, leave the grease in the pot for flavor.

Add the cubed potatoes to the pot with the bacon grease.

Add a little water to the pot, ensuring the potatoes are not fully covered, and put the lid on to cook.

Bring the potatoes to a boil, checking them for fork tenderness after about 15 minutes.

Add 4 chicken bouillon cubes to the pot and stir them into the broth.

Cover the pot again and check the potatoes after another 5-6 minutes for tenderness.

Once the potatoes are fork-tender, add 4 cups of half and half and 4 cups of chicken stock to the pot, adjusting the amount based on how much liquid the potatoes absorb.

Optionally, add cayenne pepper to taste for extra heat.

For the dumplings, crack 6 eggs into a mixing bowl and add 1.5 teaspoons of salt, 3 cups of all-purpose flour (1/2 cup for each egg), and 1.5 teaspoons of baking powder.

Mix the dumpling ingredients together, adding 2 tablespoons of softened butter, and adjust flour as needed to achieve a stiff dough.

When the soup is nearly done, drop spoonfuls of the dumpling dough into the simmering soup and cover to cook for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens