There’s nothing quite like a warm bowl of Creamy Potato Bacon Soup to comfort the soul and satisfy the stomach. With its rich, velvety texture and savory, smoky flavor, this soup is the definition of cozy. Whether you’re curled up on a chilly night or craving a hearty lunch, this recipe delivers ultimate comfort with minimal effort.
This soup brings together tender potatoes, crispy bacon, and a luxuriously creamy broth into one soul-satisfying bowl.
It’s hearty enough to stand on its own as a meal, yet versatile enough to serve as a starter for a cozy dinner.
The best part?
It’s surprisingly simple to make, with ingredients you likely already have in your kitchen.
I still remember the first time I had this soup — it was at a family gathering on a crisp autumn evening.
My aunt, known for her rustic comfort cooking, ladled out steaming bowls of what looked like a humble potato soup.
But one spoonful, and I was hooked.
Creamy, rich, with just the right amount of smoky bacon and onion — it was love at first bite.
Since then, I’ve made this countless times, tweaking and perfecting it to my taste.
It has now become one of my go-to recipes for any time I need a comforting, satisfying dish to warm up the day.
Why You’ll Love This
1. It’s the Perfect Comfort Food
When the weather cools down or you just need a little pick-me-up, this soup delivers. The creamy texture combined with chunks of tender potatoes and savory bits of bacon makes every bite warm and soothing. It’s like a hug in a bowl — deeply satisfying and full of nostalgic flavors.
2. Simple Ingredients, Big Flavor
You don’t need anything fancy to make this soup — just kitchen staples like potatoes, onions, broth, and bacon. But the way these ingredients come together creates a depth of flavor that tastes like it simmered all day. With a few thoughtful steps, you’ll elevate humble ingredients into something truly special.
3. Great for Meal Prep and Freezing
This recipe stores well in the fridge and can also be frozen for later. It’s a fantastic option for meal prep if you’re planning lunches or dinners ahead. Just reheat and serve with some crusty bread, and you’ve got a complete meal in minutes.
4. Easily Customizable
Vegetarian? Skip the bacon and use veggie broth. Want to add more protein? Toss in some shredded chicken. This soup is endlessly adaptable — you can bulk it up, spice it up, or keep it as-is for a classic experience. It also pairs well with toppings like shredded cheese, scallions, or even sour cream.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Cuisine Type: American, Comfort Food
- Servings: 4–6 servings
- Estimated Cost: $10–$12 (depending on ingredients used)
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Potato masher or immersion blender (optional, for extra creaminess)
- Soup bowls for serving
Ingredients
- 6 slices bacon, diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour (for thickening)
- 4 cups russet potatoes, peeled and diced (about 4–5 medium potatoes)
- 3 cups chicken broth (or vegetable broth)
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper, to taste
- ½ teaspoon dried thyme (optional)
- 1 cup shredded cheddar cheese (optional, for extra richness)
- 2 green onions, chopped (for garnish)
Note: You can substitute half-and-half for milk and cream. For a vegetarian version, omit bacon and use olive oil and vegetable broth.
Step-by-Step Instructions
1. Cook the Bacon
In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. This usually takes 6–8 minutes. Once cooked, use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot for added flavor.
2. Sauté the Aromatics
Add the butter to the pot with the bacon drippings, then sauté the chopped onion over medium heat for 4–5 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
3. Make the Roux
Sprinkle in the flour and stir continuously for about 1–2 minutes. This helps eliminate the raw flour taste and creates the base for your creamy soup. The mixture will look thick and paste-like — that’s perfect.
4. Add the Potatoes and Broth
Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring the soup to a simmer. Let it cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
5. Stir in Milk and Cream
Reduce the heat to low, then add the milk and heavy cream. Stir gently and let it warm through without boiling (to avoid curdling). If you like your soup extra creamy, use an immersion blender to puree part of the soup, or mash some of the potatoes with a masher.
6. Final Touches and Serve
Season with salt, pepper, and thyme (if using). Stir in the cooked bacon (save a little for garnish!) and shredded cheese if desired. Serve hot, topped with crispy bacon bits, green onions, and an extra sprinkle of cheese if you like.
Nutrition Facts (Per Serving)
- Calories: ~420
- Protein: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Total Fat: 25g
- Saturated Fat: 12g
- Sodium: 740mg
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Calcium: 18% DV
- Iron: 8% DV
Note: These values are estimates based on 6 servings and may vary depending on exact ingredients used.
Tips for Success
1. Use Starchy Potatoes
Russet or Yukon Gold potatoes work best because they break down nicely and contribute to the soup’s creamy texture. Waxy potatoes like red or new potatoes won’t give you the same result.
2. Don’t Skip the Roux
The flour step may seem minor, but it’s crucial for thickening the soup. If you skip this, your soup could turn out thin or watery.
3. Avoid Boiling After Adding Cream
High heat can cause the milk or cream to separate. Once dairy is added, keep the heat low and stir gently to maintain a smooth texture.
4. Make It Ahead
This soup actually tastes even better the next day, as the flavors have more time to meld. Store it in the fridge overnight and gently reheat it the next day for a truly rich and developed flavor.
Common Questions
Can I make this soup vegetarian?
Yes! Just skip the bacon, use vegetable broth, and add a tablespoon of olive oil or butter to sauté your onions. You can also toss in smoky paprika or liquid smoke for that classic smoky flavor.
Can I freeze Creamy Potato Bacon Soup?
Yes, but with some caveats. Dairy-based soups can sometimes separate after freezing. To avoid this, leave out the cream and milk before freezing, then add them when reheating.
How can I make it gluten-free?
Swap the all-purpose flour for a gluten-free alternative like cornstarch or a gluten-free flour blend. Make sure your broth is gluten-free too.
What’s the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat, stirring often. Add a splash of broth or milk if it’s too thick after refrigeration.
Variations & Substitutions
- Add protein: Stir in shredded rotisserie chicken or cooked sausage for an even heartier dish.
- Make it spicy: Add a pinch of cayenne or diced jalapeños for heat.
- Dairy-free option: Use coconut milk or a plant-based cream alternative, and skip the cheese.
- Cheesy twist: Mix in gouda, pepper jack, or sharp cheddar for added flavor depth.
Serving & Pairing Suggestions
- Serve with: A crusty baguette, cheesy garlic bread, or a fresh green salad with vinaigrette.
- Pair with: A crisp apple cider or a light white wine like Pinot Grigio.
- Make it a meal: Add a side of roasted veggies or a grilled sandwich for a complete and cozy dinner.
Creamy Potato Bacon Soup
Ingredients
- 6 slices bacon diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour for thickening
- 4 cups russet potatoes peeled and diced (about 4–5 medium potatoes)
- 3 cups chicken broth or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- ½ teaspoon dried thyme optional
- 1 cup shredded cheddar cheese optional, for extra richness
- 2 green onions chopped (for garnish)
Note: You can substitute half-and-half for milk and cream. For a vegetarian version, omit bacon and use olive oil and vegetable broth.
Instructions
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. This usually takes 6–8 minutes. Once cooked, use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot for added flavor.
- Add the butter to the pot with the bacon drippings, then sauté the chopped onion over medium heat for 4–5 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Sprinkle in the flour and stir continuously for about 1–2 minutes. This helps eliminate the raw flour taste and creates the base for your creamy soup. The mixture will look thick and paste-like — that’s perfect.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring the soup to a simmer. Let it cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce the heat to low, then add the milk and heavy cream. Stir gently and let it warm through without boiling (to avoid curdling). If you like your soup extra creamy, use an immersion blender to puree part of the soup, or mash some of the potatoes with a masher.
- Season with salt, pepper, and thyme (if using). Stir in the cooked bacon (save a little for garnish!) and shredded cheese if desired. Serve hot, topped with crispy bacon bits, green onions, and an extra sprinkle of cheese if you like.
Notes
Russet or Yukon Gold potatoes work best because they break down nicely and contribute to the soup’s creamy texture. Waxy potatoes like red or new potatoes won’t give you the same result. 2. Don’t Skip the Roux
The flour step may seem minor, but it’s crucial for thickening the soup. If you skip this, your soup could turn out thin or watery. 3. Avoid Boiling After Adding Cream
High heat can cause the milk or cream to separate. Once dairy is added, keep the heat low and stir gently to maintain a smooth texture. 4. Make It Ahead
This soup actually tastes even better the next day, as the flavors have more time to meld. Store it in the fridge overnight and gently reheat it the next day for a truly rich and developed flavor.
There’s something universally comforting about Creamy Potato Bacon Soup.
It’s the kind of meal that slows you down and warms you up — whether you’re serving it on a weeknight or sharing it with loved ones on a chilly weekend.
With just a few simple ingredients and a bit of love, you can create a bowl that feels like home.
Give it a try and let this recipe bring a little extra warmth to your table.
Happy cooking!
