This creamy bacon potato soup is pure comfort in a bowl! It’s filled with tender potatoes, crispy bacon, and a rich, velvety broth that warms you right up.
Who can resist the combo of bacon and potatoes? I can’t! ☺️ On chilly days, this soup is my go-to for a cozy lunch or dinner that’s super easy to whip up!
Key Ingredients & Substitutions
Bacon: Bacon adds a delicious savory flavor. If you prefer a healthier option, turkey bacon or even smoked tofu can work well. I love the crunch of bacon, but don’t hesitate to adjust to your taste!
Potatoes: Russet potatoes are great for this soup because they help give it a creamy texture. You can use Yukon Golds if you want a buttery flavor. For a lighter version, try cauliflower instead of potatoes.
Half-and-Half: If you’re looking to cut calories, substitute with whole milk or dairy-free options like almond milk. Just be aware that this may change the creaminess of the soup.
Cheddar Cheese: Sharp cheddar really enhances the flavor. You could swap it for mozzarella for a milder taste, or even vegan cheese for a plant-based version. Just use what you love!
How Do I Make the Soup Extra Creamy?
The trick to a creamy texture lies in the way you prepare the potatoes and incorporate the roux. Here’s how to do it:
- Cook bacon until crispy, then remove and sauté onions and garlic in the drippings to build a flavor base.
- Add flour to create a roux, which will give the soup its thickness. Be sure to cook it for 1-2 minutes to remove the raw taste.
- When the potatoes are tender, use a potato masher or immersion blender to mash some of them. This gives the soup a creamy feel while keeping some chunks for texture!
- Finish by adding half-and-half and cheese off the heat to keep them creamy and prevent separation.
Following these tips will give you a comforting, creamy bacon potato soup perfect for sharing or enjoying on your own!
Creamy Bacon Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1/2 cup sour cream (plus extra for garnish)
- 2 tablespoons chopped fresh chives (plus extra for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes for prep and about 30–40 minutes for cooking and simmering. So, in about an hour, you’ll have a warm, hearty bowl of creamy bacon potato soup that’s perfect for sharing or enjoying all by yourself!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once it’s nice and golden, carefully remove the bacon with a slotted spoon and set it on paper towels to drain. Leave about 1 tablespoon of the bacon drippings in the pot because we’ll use that flavor to build our soup!
2. Sauté the Aromatics:
Add the butter to the reserved bacon drippings. When the butter is melted, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent and smells delicious!
3. Make the Roux:
Stir in the flour to create a roux. Cook for about 1-2 minutes, stirring constantly. This helps to thicken the soup and gives it a rich flavor!
4. Add Broth and Potatoes:
Gradually whisk in the chicken broth. Bring the mixture to a simmer, then add the diced potatoes. Cover the pot and let it cook for about 15-20 minutes or until the potatoes are tender enough to be easily pierced with a fork.
5. Mash the Potatoes:
Using a potato masher or an immersion blender, mash some of the potatoes right in the soup. This step helps create a creamy consistency while keeping some delicious chunks of potato for heartiness!
6. Stir in Cream and Cheese:
Add in the half-and-half (or heavy cream) and shredded cheddar cheese. Stir gently and continue to cook until the cheese melts and the soup is heated through. Don’t forget to season with salt and black pepper to taste!
7. Mix in Sour Cream:
Remove the pot from heat and stir in the sour cream. This adds an extra layer of creaminess and tanginess to the soup. Yum!
8. Serve and Garnish:
Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, sour cream, and freshly chopped chives. It’s looking great already!
9. Enjoy!
Serve the creamy bacon potato soup hot with some crusty bread or your favorite crackers on the side. Now dig in and savor every spoonful of your delicious creation!
This recipe yields about 4 generous servings of rich and cozy soup, perfect for a chilly day. Enjoy!
Can I Use Frozen Potatoes in This Recipe?
Yes, you can use frozen diced potatoes! Just add them directly to the soup, but note that you may need to extend the cooking time by a few minutes to ensure they’re tender throughout.
Can I Make This Soup Dairy-Free?
Absolutely! You can replace the half-and-half and cheddar cheese with plant-based alternatives such as coconut milk or almond milk and dairy-free cheese. Just check the labels to ensure they’re suitable for your diet.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Just make sure to reheat it gently on the stove or microwave when you’re ready to enjoy it again!
What’s the Best Way to Thicken the Soup?
If you want an even thicker soup, mix an additional tablespoon of flour with a bit of water to form a slurry and stir it into the simmering soup. Cook for a few more minutes until it thickens to your liking!
