Go Back

Creamy Potato Soup with Bacon

A rich, comforting, and flavorful potato soup made with crispy bacon, creamy dairy, and tender Yukon Gold potatoes—perfect for a cozy meal any night of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the heavy cream and milk. Stir and let it simmer gently over low heat for 5 minutes until fully combined and smooth.
  6. 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.
  7. Ladle the soup into bowls. Crumble the crispy bacon on top, add extra cheddar if desired, and garnish with chopped green onions before serving.

Notes

Yukon Gold potatoes work best for a creamy yet structured texture. If the soup is too thick, add a splash of broth or milk. For a vegetarian version, omit bacon and use vegetable broth—add sautéed mushrooms for umami. This soup reheats well and can be stored in the fridge for up to four days. For freezing, blend the soup fully smooth to help dairy hold its texture.