I’ve been making potato soup with bacon for years, and it’s always a hit with my family. The recipe is a classic, and for good reason – it’s hearty, comforting, and packed with nutrients. The combination of tender potatoes, crispy bacon, and rich broth is a match made in heaven.
I love serving it at family gatherings, potlucks, or just a regular Tuesday night dinner. My kids ask for it by name, and my husband requests it whenever he’s feeling under the weather. The best part?
It’s ridiculously easy to make and can be adapted to suit any occasion. Whether you’re looking for a quick weeknight meal or a special occasion dish, this potato soup with bacon recipe delivers every time. Growing up in the Midwest, I was surrounded by hearty farm-to-table food that emphasized comfort and simplicity.
This potato soup recipe is a direct descendant of those traditions – it’s a testament to the power of simple, wholesome ingredients coming together to create something truly special. One of the things I love about this recipe is how adaptable it is. Want to add some diced ham or chicken?
No problem! Need to make it vegan-friendly? Just swap out the bacon for some sautéed mushrooms or tofu.
The possibilities are endless. But even with all the variations, the core of this recipe remains the same: tender potatoes simmered in a rich broth with crispy bacon bits scattered throughout. It’s a flavor combination that never fails to impress.
Creamy Potato Soup with Bacon
4.5 from 960 votes
This hearty potato soup is loaded with crispy bacon and creamy texture. It is a comforting bowl perfect for cold days.
1Place the large pot over medium heat and add the chopped bacon.
2Cook for about 5 minutes, stirring occasionally, until the bacon is crispy and browned.
3Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside, leaving about 2 tablespoons of bacon fat in the pot.
4Add the diced onion to the pot with the bacon fat and cook over medium heat for 3 to 4 minutes, stirring often, until the onion is translucent.
5Stir in the minced garlic and cook for 1 minute more until fragrant.
6Add the cubed potatoes, chicken broth, salt, black pepper, and dried thyme to the pot.
7Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
8Remove the pot from the heat.
9Use an immersion blender to puree the soup until smooth, or mash the potatoes with a potato masher for a chunkier texture.
10Stir in the heavy cream and return the pot to medium-low heat for 2 to 3 minutes until the soup is heated through.
11Ladle the soup into bowls and top each serving with the reserved crispy bacon, fresh chives, and shredded cheddar cheese if desired.
For a lighter version, substitute half-and-half for the heavy cream. You can also add a pinch of cayenne pepper for a subtle kick.
Watch Video Of How Creamy Potato Soup with Bacon Works
This potato soup with bacon recipe is one of my go-tos whenever I need a comforting meal that’s easy to whip up. Whether you’re serving it at home or taking it to a potluck, this recipe never fails to impress.
And as an added bonus? It freezes beautifully – just portion it out into individual servings and stash them in your freezer for up to 3 months.
❓ Frequently Asked Questions About Creamy Potato Soup with Bacon
Q: What type of potatoes work best in this recipe?
A: I like to use Russet or Idaho potatoes for this recipe – they hold their shape well and have a nice balance of starch and moisture.
Q: Can I use pre-cooked bacon?
A: While pre-cooked bacon will still work in this recipe, I highly recommend using fresh bacon for the best flavor and texture – it makes all the difference!
Q: How long does this soup keep in the fridge?
A: This soup will keep for up to 5 days in the fridge – just be sure to store it in an airtight container and reheat it gently when you’re ready to serve.
Q: Can I make this recipe in a slow cooker?
A: Yes! Simply brown the bacon and cook the onions before adding everything to your slow cooker – then let it simmer on low for 6-8 hours until the potatoes are tender.
Q: What if I don’t have any heavy cream on hand?
A: You can substitute half-and-half or even plain Greek yogurt if you don’t have heavy cream – just be aware that the flavor may not be quite as rich and creamy.
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