There’s nothing quite like a warm, hearty bowl of bacon potato soup to brighten up a chilly day. This recipe brings together creamy potatoes and smoky bacon in a way that’s both comforting and satisfying. Whether you’re feeding the family or just craving some cozy comfort food, this bacon potato soup is sure to hit the spot.
With simple ingredients and straightforward steps, you can have this delicious soup on your table in under an hour. From the first spoonful, you’ll taste the rich flavors that make bacon potato soup a go-to favorite for cold evenings and casual dinners.
Why You'll Love This Recipe
- Rich and creamy texture with a perfect balance of smoky bacon and tender potatoes
- Easy to make with common pantry ingredients
- Comforting and filling, ideal for cooler weather
- Customizable with toppings like cheese, sour cream, or green onions
- Can be made ahead and reheats beautifully without losing flavor
Ingredients
Here’s everything you’ll need to make this delicious bacon potato soup. Most are staples, making it easy to prepare anytime.
- 8 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced russet potatoes (about 2 large potatoes)
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup chopped green onions, plus extra for garnish
- 1/2 cup shredded sharp cheddar cheese (optional, for serving)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 320 per serving
How to Make Bacon Potato Soup
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the diced onion to the bacon fat and sauté over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste, then slowly whisk in the chicken broth, making sure there are no lumps.
- Add the diced potatoes, salt, pepper, and smoked paprika. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Once potatoes are soft, use a potato masher to gently mash some of the potatoes in the pot to thicken the soup while leaving some chunks for texture.
- Stir in the milk, heavy cream, and butter, cooking on low heat until the soup is heated through and creamy, about 5 minutes. Do not boil after adding dairy to prevent curdling.
- Mix in the cooked bacon and chopped green onions, reserving a little for garnish.
- Ladle the soup into bowls and top with shredded cheddar cheese and extra green onions if desired. Serve hot with crusty bread or crackers.
Tips for the Best Results
- Use russet potatoes for a creamy texture that breaks down nicely.
- Render the bacon slowly to get maximum flavor without burning it.
- Don’t overblend the soup; leaving some potato chunks adds great texture.
- Adjust the thickness by adding more broth or cream according to your preference.
- For a smokier flavor, add a dash of liquid smoke or extra smoked paprika.
Storage and Reheating
Store leftover bacon potato soup in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat on the stove over medium-low heat, stirring occasionally to prevent sticking.
If you want to freeze the soup, cool it completely and place it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a splash of milk or broth if it has thickened too much.
Frequently Asked Questions
Can I use bacon substitutes for this soup?
Yes, turkey bacon or smoked sausage can be used as alternatives, but the flavor may be slightly different. For a vegetarian option, omit bacon and add smoked paprika or liquid smoke for smoky depth.
Is it necessary to use both milk and heavy cream?
Using both milk and heavy cream balances richness and creaminess without making the soup too heavy. You can use all cream for a richer soup or all milk for a lighter version if preferred.
Can I prepare this soup in advance?
Absolutely. The soup tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently before serving. Avoid boiling after adding dairy to maintain texture.
What toppings go well with bacon potato soup?
Classic toppings include shredded cheddar cheese, sour cream, chopped green onions, crispy bacon bits, and freshly cracked black pepper. Crusty bread or oyster crackers make great accompaniments.