Potato Bacon Bean Chowder #recipe – it’s just good

We could cook potato soup everyday for a month and not make it the same way twice! Potato soup can be made in so many different ways! I loved this one because it doesn’t have a lot of milk in it like many other ones I have tried in the past. It is hearty and fulfilling, yet not at all heavy. Paired with buttery homemade biscuits, it is a warming chowder on a cool night. The recipe makes a large pot so invite friends or family over to share!

Be sure to have some fresh bread to dunk into this creamy bowl of soup, I heartily recommend the butter biscuits, they whip up very quickly and taste delicious!

potato bacon bean soup

5.0 from 1 reviews
Potato Bacon Bean Chowder #recipe
Prep time
Cook time
Total time
A hearty satisfying chowder made with potatoes, bacon and beans.
Recipe type: Main
Serves: 8
  • 3½ pounds potato, peeled and cut into ¾-inch cubes
  • ¾ cup chopped pepper (yellow and red)
  • 1 clove garlic, minced
  • ½ teaspoon ground black pepper
  • 5 cups chicken broth
  • 8 slices bacon, crisp-cooked, drained, and coarsely chopped
  • 1 - 15 oz can great northern beans, rinsed and drained
  • 2 cups shredded cheddar cheese (8 ounces)
  • ½ cup half-and-half or whipping cream
  • 1 Tbs parsley (or ¼ cup fresh)
  • ½ tsp celery seed
  • ½ tsp dill weed
  • ½ cup dairy sour cream
  1. In a large heavy bottom pot or Dutch oven combine potato, sweet pepper, garlic and black pepper. Stir in the broth. Bring to a rolling boil; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is fork-tender.
  2. Slightly mash the potatoes with a fork or potato masher. Stir in the bacon, beans, 1-1/2 cups of the cheese, the half-and-half, parsley, celery seed and dill. Heat through.
  3. Ladle soup into bowls and top each serving with a tablespoon of sour cream and sprinkle of reserved cheese.

Try cooking your bacon in the oven! It really brings out the flavor and isn't as messy as stove top cooking (no splattered grease or burnt grease smell!)

Lay bacon in single layer on jelly roll pan. Bake at 400 degrees for about 20 minutes until crisp. Be careful not to spill the bacon grease when you take the pan out of the oven!! Remove bacon to paper towel lined plate and let drain. YUM!


adapted from Better Homes & Gardens

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About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



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  2. 2

    Printing as I type. Thank you tons, we’ve never made homemade potato soup. I think we’re overdue, and this one sounds delicious.

  3. 4

    potato soup is so amazing, there are definitely so many things you can do with it. yummy!

  4. 5

    I’m bookmarking this one! I love soups and this sounds like something I need to try!

  5. 7

    I just saved this recipe in my Evernote! I love potato soups!

  6. 8
    lisa brown says

    Love this recipe. The cheese is a great ingredient in it. I love cheese!


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