Creamy Bacon Potato Soup: A Hearty Comfort Food Classic

Creamy Bacon Loaded Potato Soup: The Ultimate Comfort Food

This hearty potato soup is the perfect antidote to cold weather days. Combining the rich flavors of bacon with tender potatoes and a silky cream base, this recipe creates a bowl of comfort that’s sure to become a family favorite. The secret lies in cooking the potatoes in bacon drippings, which infuses every spoonful with smoky flavor.

Why This Potato Soup Recipe Works

What sets this potato soup apart from other recipes is the layering of flavors. Starting with a base of bacon fat creates depth, while the blend of cream and potatoes provides a luxurious texture that’s both hearty and refined. This soup is substantial enough to serve as a main course but also works beautifully as a starter for special occasions.

Key Ingredients for the Best Potato Soup

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 large russet potatoes, peeled and cubed
• 4 cups chicken broth
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 3 green onions, sliced (for garnish)

How to Make Creamy Potato Soup with Bacon

1. Cook the chopped bacon in a large Dutch oven or soup pot over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon grease in the pot.
2. Add diced celery and onion to the bacon fat and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add the cubed potatoes to the pot along with chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes until lightly golden.
5. Slowly whisk in milk and heavy cream until smooth, then cook until the mixture thickens slightly, about 5 minutes.
6. Pour the cream mixture into the potato pot and add dried thyme, salt, and pepper. Stir well to combine.
7. Using an immersion blender, partially blend the soup to your desired consistency, leaving some potato chunks for texture. If you don’t have an immersion blender, transfer about half the soup to a regular blender, blend until smooth, then return to the pot.
8. Stir in shredded cheddar cheese until melted. Add sour cream and stir until incorporated.
9. Reserve some bacon for garnish, and stir the rest into the soup.
10. Serve hot, garnished with reserved bacon bits, sliced green onions, and additional shredded cheese if desired.

Tips for Perfect Potato Soup Every Time

• Potato selection matters: Russet potatoes break down nicely and help thicken the soup naturally.
• Texture control: For a smoother soup, blend more of the potatoes. For chunkier soup, blend less.
• Bacon hack: Use kitchen scissors to cut the bacon into pieces before cooking – it’s faster than chopping!
• Make ahead: This soup actually tastes even better the next day as flavors continue to develop overnight.
• Lightened version: You can substitute half-and-half for the heavy cream if desired, though the texture won’t be quite as rich.

Nutritional Information

Per serving:
594 calories,
44g carbohydrates,
13g protein,
42g fat,
18g saturated fat,
91mg cholesterol,
879mg sodium,
3g sugar,
5g fiber

Variations of Classic Potato Soup

Loaded Baked Potato Soup

Double the cheese and bacon, and add more sour cream. Top with all the fixings you’d normally add to a baked potato.

Vegetarian Potato Soup

Skip the bacon and use vegetable broth instead of chicken broth. Add 1 teaspoon of smoked paprika to mimic the smoky bacon flavor.

Leek and Potato Soup

Replace the onions with 2-3 well-cleaned leeks (white and light green parts only) for a more delicate flavor profile.

Storage and Reheating Instructions

This homemade potato soup will keep in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if needed to reach desired consistency, as the soup will thicken considerably when chilled.

While you can freeze this soup, be aware that cream-based soups can sometimes separate when thawed. If freezing, do so before adding the dairy, then add the cream and cheese when reheating.

Why You’ll Love This Ultimate Potato Soup

There’s something magical about a steaming bowl of potato soup that warms you from the inside out. This version, with its perfect balance of creamy texture, smoky bacon flavor, and hearty potatoes, elevates the humble potato to extraordinary heights. Whether served for a casual family dinner or as the start to a special meal, this soup never disappoints.