If you’re looking for a soup that’s hearty, comforting, and soul-warming, this Potato, Spinach, and Bacon Soup is the perfect choice. It’s a wonderful blend of creamy potatoes, smoky crispy bacon, and tender spinach, all swimming in a rich, savory broth.

This soup feels like a big, cozy blanket on a cold day — it’s rustic yet sophisticated, filling yet fresh. The creaminess of the potatoes and the earthy goodness of the spinach balance beautifully with the salty crunch of bacon. Every spoonful delivers warmth, texture, and satisfaction.

Why I Love This Recipe

I love this recipe because it’s the best of all worlds — creamy, flavorful, and satisfying without being too heavy. The bacon gives a smoky, savory depth, while the spinach adds freshness and color. And the potatoes? They’re the heart of the dish, creating a velvety base that feels indulgent but still wholesome.

It’s also incredibly versatile — you can make it as rich or as light as you like. You can even transform it into a one-pot meal by adding more vegetables or protein. It’s comfort food with a healthy twist, and it makes you feel nourished and cozy at the same time.

Why It’s a Must-Try Dish

This soup is a must-try for several reasons:

• Combines classic comfort flavors — potatoes and bacon — with nutrient-rich spinach.
• Easy to prepare and uses everyday ingredients.
• It’s hearty enough to be a meal yet light enough for lunch or a starter.
• Perfect for cold weather, meal prep, or make-ahead dinners.
• The flavor balance of smoky, creamy, and fresh is simply irresistible.

Once you try it, it’ll quickly become a part of your go-to soup rotation.

Time, Servings & Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Calories: ~310 kcal per serving

Course & Cuisine

• Course: Main Course / Soup
• Cuisine: American Comfort Food

Ingredients

For the Soup

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes (Yukon Gold or Russet), peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups baby spinach leaves, roughly chopped
• 1 cup milk or cream (adjust for creaminess)
• 1 tbsp butter (optional, for richness)
• Salt and black pepper, to taste
• ¼ tsp crushed red pepper flakes (optional, for a touch of heat)
• ¼ cup grated Parmesan cheese (optional, for added flavor)

For Garnish

• Extra cooked bacon pieces
• Chopped parsley or chives
• Shredded cheese (optional)

Step-by-Step Preparation Method

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
2. Remove with a slotted spoon and place on paper towels to drain.
3. Leave about 1 tablespoon of bacon fat in the pot for flavor (discard the rest).

Step 2: Sauté the Aromatics

1. Add onions to the pot and sauté for 3–4 minutes until translucent.
2. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Potatoes and Broth

1. Add the diced potatoes and pour in the chicken broth.
2. Season with salt, pepper, and red pepper flakes (if using).
3. Bring to a boil, then reduce heat and simmer uncovered for about 15–20 minutes, or until potatoes are tender.

Step 4: Mash or Blend (Optional for Creaminess)

1. For a creamier texture, lightly mash some of the potatoes in the pot with a potato masher, or use an immersion blender to partially blend the soup.
2. Leave some potato chunks for texture.

Step 5: Add Spinach and Finish the Soup

1. Stir in the chopped spinach and cook for 2–3 minutes until wilted.
2. Add milk or cream and butter (if using) to create a silky consistency.
3. Stir in grated Parmesan, if desired.
4. Return the crispy bacon to the soup (reserving a little for garnish).
5. Taste and adjust seasoning with salt and pepper.

Step 6: Serve and Garnish

1. Ladle the soup into bowls.
2. Top with extra bacon, chopped herbs, and a sprinkle of cheese.
3. Serve warm with crusty bread or garlic toast on the side.

How to Serve

• Serve this soup hot, ideally with a side of buttered bread, garlic toast, or cheesy biscuits.
• It also pairs wonderfully with a green salad or grilled chicken sandwich for a complete meal.
• For presentation, garnish with a swirl of cream or a few spinach leaves on top.

Recipe Tips

• Use starchy potatoes (like Russet or Yukon Gold) — they break down beautifully and create a naturally creamy base.
• Don’t overcook spinach — add it at the end to keep it bright and fresh.
• Adjust creaminess — for a lighter version, use milk instead of cream; for extra richness, add a touch of half-and-half.
• Bacon alternatives — turkey bacon or pancetta work well, too.
• Make it vegetarian — omit the bacon and use smoked paprika or liquid smoke for flavor.

Variations

1. Loaded Potato Soup Version – Add cheddar cheese and top with sour cream, green onions, and extra bacon.
2. Vegan Spinach Potato Soup – Skip the bacon, use vegetable broth, olive oil, and add coconut milk for creaminess.
3. Creamy Chicken Spinach Soup – Stir in cooked shredded chicken for extra protein.
4. Spicy Twist – Add diced jalapeños or a dash of hot sauce for some kick.
5. Cheesy Potato Bacon Soup – Stir in a mix of cheddar and mozzarella for a cheesy comfort bowl.

Freezing & Storage

Refrigerator:

• Store in an airtight container for up to 4 days.
• Reheat gently on the stove or in the microwave, stirring occasionally.

Freezer:

• Freeze for up to 2 months (avoid adding milk or cream before freezing; add it when reheating).
• Thaw overnight in the refrigerator and reheat on low heat.
• Blend briefly after thawing if it separates slightly.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Potato masher or immersion blender (optional)
• Ladle for serving

FAQ

Q1: Can I make this soup without bacon?
Yes! You can skip the bacon and sauté onions in olive oil or butter instead. For flavor, add a dash of smoked paprika.

Q2: Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess water before adding to the soup.

Q3: How do I make it thicker?
Mash more potatoes, simmer uncovered for longer, or stir in a tablespoon of instant mashed potato flakes.

Q4: Can I make it dairy-free?
Yes — use unsweetened almond milk, oat milk, or coconut milk for creaminess.

Q5: Can I use leftover mashed potatoes?
Yes! Stir them in after the broth simmers for an even creamier consistency.

Conclusion

Potato, Spinach, and Bacon Soup is the kind of dish that makes you feel instantly comforted and satisfied. It’s hearty, wholesome, and full of contrasting textures — creamy potatoes, crispy bacon, and tender spinach.

This soup is easy to make, deeply flavorful, and endlessly versatile — whether you’re craving something cozy on a cold evening or looking for a meal that feels like a hug in a bowl. Each spoonful delivers smoky, savory warmth with a hint of freshness that keeps you coming back for more.