Bacon and Potato Soup

When we were at a particularly low point in our lives and had limited resources, we had to find ways to make food that would make leftovers. Around this time we had a bacon and potato soup at Tim Horton’s, a regional fast-food coffee-doughnut-restaurant. Inspired by our situation and the soup, we tried to recreate the soup and made this.

Difficulty: Easy

Time: 3 hours apx.

Equipment: 3 quart slow cooker


  • 1 pound bacon, sliced into small squares *
  • 1/2 medium yellow or sweet onion, diced
  • 1/2 cup celery, sliced thin
  • 6 medium potatoes, cubed 1/2″ x 1/2″ apx. **
  • 2 cups milk + 2 cups half-and-half ***
  • Salt and Pepper to taste

Optional-Variant Ingredients:

* Use non-maple flavored bacon, applewood being best. An additional 1/4 to 1/2 pound of bacon adds a new layer of flavor

** 6 medium Idaho potatoes is good. You can add 2 to 4 red potatoes for a variety of mouth feel and flavor.

*** 3 cups of milk + 1 cup of cream replaces 2 cups milk + 2 cups half-and-half


  1. Cook bacon using your preferred method-stove top, oven, George Foreman grill, until bacon is very crisp (not burned to a crisp). Drain extremely well.
  2. Set slow cooker on HIGH. While slow cooker is pre-heating (this is a thing), prepare all of the ingredients.
  3. Into pre-heated slow cooker, put all of the ingredients EXCEPT for the bacon. Slow Cook on HIGH for 2 hours, check flavor of soup, and check doneness of potatoes, looking for fork tender.
  4. When the potatoes are fork tender, add the bacon and reduce heat to LOW and slow cook for an additional half-hour to allow flavors to blend.

If the amount of liquid is low add additional milk or half-and-half/cream. This should be a rare occasion. Top with sour cream and chives. Serve with bread.