This soup feels like a hug in a bowl. It’s creamy, rich, full of flavor, and yes, it has bacon. Need I say more?
Seriously, if you want comforting food that’s warm, filling, and ridiculously delicious, this creamy potato soup recipe deserves a spot in your rotation.
Once you try it, you’ll find yourself coming back again and again because, well, it’s just that good.
Why This Soup Deserves A Spot In Your Kitchen
You ever crave something cozy but not have the patience to spend hours cooking? Same here. That’s exactly why I keep making this soup. It’s quick, it’s easy, and there’s crispy bacon involved. Enough said.
I’ve tried plenty of potato soups over the years, and some turned out questionable at best. But this one hits the sweet spot—it’s creamy without being heavy, flavorful without being fussy, and satisfying without requiring a nap afterward.
Ingredients
Let’s get to the good part. Here’s what you’ll need to create the creamy potato soup of your dreams.
- 6 slices thick-cut bacon (crispy is the goal)
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups chicken broth or veggie broth
- 5 medium Yukon Gold potatoes peeled and diced
- 1 cup heavy cream
- 1 cup milk whole milk works best
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sour cream
- 1 cup shredded sharp cheddar plus more for topping
- Chopped green onions for garnish
How To Make Creamy Potato Soup With Bacon
Step 1
Cook the bacon in a large pot over medium heat until crispy. Remove it and place it on a paper towel-lined plate. Try not to snack on it all before finishing the soup.
Step 2
Sauté the diced onion in the leftover bacon fat for about five minutes until soft and golden. Add the garlic and stir for another minute. The aroma will make you want to cancel all other dinner plans.
Step 3
Add the diced potatoes and pour in the chicken broth. Bring it to a boil, then reduce the heat and let it simmer for fifteen minutes or until the potatoes are tender but not falling apart.
Step 4
Blend about half of the soup with an immersion blender for that smooth and creamy texture. You can also blend some in a regular blender if you prefer.
Step 5
Pour in the heavy cream and milk. Stir everything together until smooth and creamy, and let it simmer gently for another five minutes.
Step 6
Turn off the heat and stir in the shredded cheddar and sour cream. Mix until melted and smooth. Add salt and pepper to taste. Taste it again just to make sure it’s perfect—you deserve it.
Step 7
Ladle the soup into bowls, sprinkle on the crispy bacon and extra cheese, and top with green onions. Then dive in like you mean it.
Tips To Nail It Every Time
- Yukon Gold potatoes stay creamy but keep their shape beautifully.
- Bacon adds depth and savory flavor, so don’t skip it if you can help it.
- If the soup feels too thick add a splash of broth or milk until it’s just right.
Make It Your Own
Want a dairy-free version? Use unsweetened almond milk instead of cream and skip the cheese. It changes the flavor a bit, but it’s still cozy and delicious.
If you like heat, stir in crushed red pepper or diced jalapeño with the onion. It’ll spice up your life and keep dinner interesting.
Vegetarian? Skip the bacon and use veggie broth. Add pan-fried mushrooms for a little umami magic.
Meal Prep And Storage Tips
This soup stores wonderfully. Let it cool, then pour it into airtight containers. Keep it in the fridge for up to four days. Reheat gently on the stove or in the microwave.
Freezing? It works if you blend it completely smooth first. That trick helps the dairy hold up better without separating later.
What To Serve Alongside
This soup already shines on its own, but if you’re feeling bold, pair it with one of these:
- Crusty bread or garlic toast
- A crisp leafy salad
- Roasted veggies for extra goodness
Why This Recipe Is A Regular In My Kitchen
I rarely cook something twice unless it truly earns the repeat spot. This one did—and fast. Every bite feels like comfort in edible form, and the leftovers somehow taste even better.
Once you make this soup, you’ll see why it always finds its way back into my meal plan. And yes, I fully expect you to brag about it too.
Conclusion
To sum it up, this creamy potato soup brings the comfort of bacon, the heartiness of potatoes, and the silky touch of cream into one cozy pot. It’s easy to make and even easier to love.
If you’re done settling for boring dinners, get into your kitchen and give this a shot. Your future self (and taste buds) will definitely thank you.
Craving more easy comfort meals? Check out Easy Pasta Recipes and Hearty Soup Ideas for more dinner inspiration.
Creamy Potato Soup with Bacon
Ingredients
Method
- Cook the bacon in a large pot over medium heat until crispy, about 8 minutes. Remove the bacon and place it on a paper towel-lined plate.
- Sauté the diced onion in the leftover bacon fat over medium heat for about 5 minutes until soft and golden. Add the garlic and stir for another 1 minute.
- Add the diced potatoes and pour in the chicken broth. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes or until the potatoes are tender but not falling apart.
- Use an immersion blender to blend about half of the soup directly in the pot for a smoother texture. Alternatively, transfer half to a blender and puree, then return to the pot.
- Add the heavy cream and milk. Stir and let it simmer gently over low heat for 5 minutes until fully combined and smooth.
- Turn off the heat. Stir in the shredded cheddar and sour cream and mix until melted and fully incorporated. Season with salt and pepper to taste.
- Ladle the soup into bowls. Crumble the crispy bacon on top, add extra cheddar if desired, and garnish with chopped green onions before serving.