This Creamy Potato and Bacon Soup is the perfect cozy, comforting dish for chilly days.
Packed with tender potatoes, crispy bacon, and a rich, velvety broth, it’s hearty enough to satisfy but so delicious you’ll be coming back for seconds (or thirds!).
Ingredients
For the Soup:
6 slices bacon, diced
1 medium onion, diced
3 cloves garlic, minced
3 large potatoes (Russet or Yukon Gold), peeled and diced into cubes
3 cups chicken broth
1 cup milk
1 cup heavy cream
2 tablespoons all-purpose flour
Salt and black pepper, to taste
1 teaspoon dried thyme
1 cup shredded cheddar cheese (optional, for extra creaminess)
For Garnish
Crumbled bacon
Chopped green onions or parsley
Additional shredded cheese
Why You’ll Love This Recipe
Ultra Creamy: A rich broth makes this soup irresistibly velvety.
Comfort Food Bliss: Perfect for warming up on a cold day.
Quick and Easy: Simple ingredients and minimal prep make it a weeknight win.
Customizable: Add extra veggies, switch up the cheese, or make it lighter—your choice!
How to Make Creamy Potato and Bacon Soup
1. Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon grease in the pot.
2. Sauté the Onion and Garlic
Add the diced onion to the pot and sauté in the bacon grease for 4-5 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Potatoes
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer.
Cover and cook for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Create the Creamy Base
In a small bowl, whisk the flour into the milk until smooth.
Slowly pour the milk mixture into the pot, stirring well to avoid lumps.
Add the heavy cream and dried thyme. Let the soup simmer for another 5-10 minutes until thickened.
5. Blend the Soup (Optional)
For a creamier texture, use an immersion blender to blend about half of the soup while leaving some chunks.
Alternatively, transfer half of the soup to a blender, purée, and return it to the pot.
6. Add the Cheese and Bacon
Stir in the shredded cheddar cheese until melted and creamy.
Return the crumbled bacon to the pot, reserving some for garnish.
7. Taste and Serve
Season with salt and black pepper to taste.
Ladle into bowls and garnish with extra bacon, green onions, and cheese.
Serving Suggestions
Crusty Bread: Perfect for dunking into the creamy broth.
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Side Salad: A fresh, crisp salad balances the richness of the soup.
Crackers: Add some crunch to every bite.
Tips for the Best Potato and Bacon Soup
Use Starchy Potatoes: Russet or Yukon Gold potatoes are ideal for a creamy texture.
Don’t Skip the Bacon Grease: It adds a smoky depth of flavor to the soup.
Make It Lighter: Substitute heavy cream with half-and-half or more milk.
Boost the Veggies: Add carrots, celery, or corn for extra nutrients and flavor.
Storage and Reheating
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months (without the cream or cheese for best results). Add cream and cheese after reheating.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts.
Final Thoughts
This Creamy Potato and Bacon Soup is the ultimate bowl of comfort, delivering a perfect balance of smoky, savory, and creamy goodness. Whether you’re serving it as a weeknight meal or a cozy appetizer, it’s sure to become a family favorite.
Thank you for letting me share this recipe with you! I’d love to hear how yours turns out—don’t forget to share your photos or any fun twists you add. Happy cooking! 🥔🥓✨
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