Creamy Potato Soup with Bacon

• Save

When cold weather hits, few dishes comfort like a bowl of creamy potato soup. This version delivers on every front—velvety texture, deep savory notes from crispy bacon, and simple ingredients that come together with ease. It’s a cozy weeknight dinner, a crowd-pleasing starter, and everything you want from a warm bowl of soup.

Whether you’re cooking for your family or meal-prepping for the week, this soup is rich, hearty, and always satisfying.

Why You’ll Love This Recipe

• Creamy, rich texture without being heavy
• Hearty and filling with real potatoes and bacon
• Easy, one-pot cooking—no fancy tools required
• Perfect for batch cooking and reheating
• Family-friendly and adaptable with toppings

• Save

Ingredients

Main Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 pounds Yukon gold potatoes, peeled and diced (1-inch pieces)
• 1½ cups whole milk
• ¼ teaspoon dried thyme
• Salt and pepper, to taste

For Garnish

• Shredded cheddar cheese
• Reserved bacon bits
• Chopped fresh chives

Instructions

Step 1: Crisp the Bacon

• In a large pot over medium heat, cook the chopped bacon until crispy, about 5–6 minutes.
• Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.

Step 2: Sauté the Vegetables

• Add the diced onion, celery, carrots, and garlic to the pot with bacon drippings.
• Sauté for 4–5 minutes until softened and aromatic.

Step 3: Build the Base

• Melt the butter into the vegetables.
• Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.

Step 4: Add Broth and Simmer

• Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
• Add the diced potatoes, dried thyme, and season with salt and pepper.
• Bring to a simmer, cover partially, and cook for 20–25 minutes until potatoes are fork tender.

Step 5: Finish with Creaminess

• Turn off the heat and stir in the whole milk.
• Do not allow the soup to boil after adding milk to prevent curdling.

Step 6: Serve and Garnish

• Ladle soup into bowls.
• Top with shredded cheddar cheese, reserved crispy bacon, and fresh chives.
• Serve hot with crusty bread or crackers.

Tips & Storage

Tips

• For extra richness, swap whole milk with half-and-half or heavy cream.
• Use an immersion blender to partially puree the soup for a smoother texture.
• Try adding a pinch of smoked paprika for deeper flavor.

Storage

• Store cooled soup in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop—do not boil.
• Freezing is possible, but best without the dairy. Add milk after thawing and reheating.

FAQ

Can I use red potatoes instead of Yukon gold?
Yes! Red potatoes also work well. Keep the skin on for added texture.

Can I make this vegetarian?
Yes—omit the bacon and use vegetable broth. Add more butter or olive oil when sautéing the vegetables.

How can I thicken the soup further?
Mash some of the potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Final Thoughts

This creamy potato soup is the definition of comfort in a bowl. With simple ingredients and big flavor, it’s perfect for weeknights, potlucks, or make-ahead lunches. The crispy bacon and cheesy topping elevate every bite.

Once you try this version, you’ll never reach for canned soup again. Warm, filling, and deeply satisfying—this is one you’ll make all winter long.

Share Your Creations

Whip up a pot of this soup? I’d love to see how you serve it! Share your bowl with #CreamyPotatoSoup or #SoupSeasonFavorites on Instagram or Pinterest. Customize with your favorite toppings and make it your own.