Go Back

Creamy Potato Bacon Soup

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.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 420kcal
Cost $10–$12

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

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.