Why Make This Supper? This is the hearty one-pot comfort meal that tastes like it simmered on the back of a wood stove all day. Smoky bacon, tender potatoes, creamy white beans, and a savory broth come together with just five ingredients and almost no prep. It is the kind of honest, filling supper that farm families have been making for generations—simple, inexpensive, and deeply satisfying. Serve it with crusty bread and you have a complete meal that will warm you from the inside out.
Ingredients
Six slices thick-cut bacon, cut into one-inch pieces, one medium yellow onion chopped, one pound baby potatoes or Yukon Gold potatoes cut into one-inch chunks, two cans (15 ounces each) cannellini beans or Great Northern beans (drained and rinsed), and four cups chicken broth or vegetable broth. Optional: half teaspoon black pepper and fresh parsley for garnish.
Equipment Needed
A slow cooker (four to six quarts or larger), a large skillet (for browning the bacon), a slotted spoon, a wooden spoon or spatula, a cutting board and knife, and a can opener.
Method
Cook the bacon pieces in a large skillet over medium heat until crispy, about six to eight minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the bacon drippings in the skillet.
Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat for four to five minutes, stirring occasionally, until the onion is softened and translucent. If there is more than two tablespoons of drippings, spoon off the excess.
Transfer the cooked onion to the slow cooker. Add the potato chunks, drained and rinsed beans, and chicken broth. Stir gently to combine. Add the black pepper if using.
Cover the slow cooker with the lid. Cook on LOW for six to eight hours or on HIGH for three to four hours. The potatoes are done when they are fork-tender.
Stir in most of the crispy bacon, reserving a little for garnish. Let the soup sit for five to ten minutes before serving to allow the flavors to meld.
Ladle into bowls and top with the reserved bacon and a sprinkle of fresh parsley if desired. Serve hot with crusty bread.
Storage
Refrigerate in an airtight container for up to five days. The soup thickens as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Variations
For a creamy version, stir in half a cup of heavy cream or cream cheese during the last thirty minutes of cooking. For a spicy version, add half a teaspoon of red pepper flakes or a diced jalapeño along with the onion. For a garlic lovers version, add six cloves of minced garlic to the skillet with the onion. For a smoked sausage version, add one cup of sliced smoked sausage or kielbasa along with the potatoes. For a kale version, add two cups of chopped kale during the last thirty minutes of cooking—it will wilt perfectly into the soup. For a tomato version, add one can (14.5 ounces) of diced tomatoes (undrained) along with the beans. For a rosemary version, add one tablespoon of fresh rosemary or one teaspoon of dried rosemary.
Serving Suggestions
Serve with crusty bread, cornbread, or buttermilk biscuits for dipping. Pair with a simple green salad dressed in vinaigrette. Garnish with fresh parsley, chives, or a sprinkle of smoked paprika. Top with a dollop of sour cream or a drizzle of hot sauce. Serve alongside roasted Brussels sprouts or steamed green beans.
Tips for Best Results
Use thick-cut bacon. Thin bacon can burn and become brittle rather than crispy. Thick-cut bacon holds its texture better and provides more rendered fat for cooking the onions. It also gives you those satisfying, meaty bites throughout the soup.
Cook the bacon until crispy, not just cooked. Crispy bacon adds texture and concentrated smoky flavor. Soft, flabby bacon will lose its appeal when slow cooked. Crumble it well so every spoonful gets a little bit of that salty, smoky crunch.
Do not discard the bacon drippings. That rendered fat is liquid gold. Use it to cook the onions—it infuses them with smoky flavor and saves you from adding extra oil or butter. Just spoon off any excess if there is more than two tablespoons.
Rinse and drain the canned beans. The liquid in canned beans is starchy and salty and can make the soup cloudy and overly thick. Rinsing them under cold water removes that starch and lets the clean flavor of the beans shine through.
Use baby potatoes or Yukon Golds. Baby potatoes hold their shape beautifully during long cooking and have thin skins that do not need peeling. Yukon Golds are creamy and buttery. Avoid Russets—they break down into mush.
Cut the potatoes into uniform one-inch chunks. Evenly sized pieces cook at the same rate. Very small pieces may disintegrate; very large pieces will stay hard while the smaller ones turn to mush. One inch is the sweet spot.
Do not add extra salt until the end. Bacon and chicken broth are both salty. Taste the finished soup before adding any additional salt. You probably will not need any. A crack of black pepper is usually all it needs.
Let the soup rest before serving. Five to ten minutes off the heat allows the flavors to meld and the broth to deepen. It also gives the potatoes a chance to absorb more of the savory liquid. This soup is even better the next day.
Make it a complete meal in one bowl. This soup already has protein (bacon and beans), carbohydrates (potatoes), and vegetables (onions and beans). Add a handful of chopped kale or spinach during the last thirty minutes for extra greens and you have a nutritionally complete dinner.
Double the bacon for bacon lovers. If you are cooking for someone who believes there is no such thing as too much bacon, cook eight or nine slices instead of six. Crumble most of it into the soup and pile the rest on top as garnish. Serve with extra bacon on the side for sprinkling.