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Creamy Potato Soup with Bacon: The Ultimate Comfort in a Bowl
When the weather cools down or your soul needs a warm, hearty hug, nothing satisfies quite like a bowl of Creamy Potato Soup with Bacon. Rich, velvety, and bursting with flavor, this soup brings together the rustic comfort of potatoes with the smoky crunch of crispy bacon—making it the kind of meal that feels like home with every spoonful.
Perfect for weeknight dinners, lazy weekends, or feeding a hungry crowd, this soup is as easy to make as it is satisfying to eat.
Why You’ll Love This Soup
This isn’t your average potato soup. It’s creamy without being heavy, loaded with texture, and deeply savory thanks to the magic of rendered bacon. The potatoes break down just enough to thicken the broth naturally, while still leaving a few chunks for heartiness. The bacon, meanwhile, adds a crispy, salty bite that perfectly balances the mildness of the potatoes and cream.
Whether you serve it as a starter or the main event with warm bread, this soup is a comfort food classic you’ll return to again and again.
Ingredients
- 5 slices of bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3–4 medium russet or Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional, for extra richness)
- 2 tbsp all-purpose flour (for thickening)
- Salt and freshly ground black pepper, to taste
- Optional toppings: shredded cheddar cheese, chopped green onions, sour cream, extra bacon crumbles
Instructions
1. Cook the bacon:
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
2. Sauté the aromatics:
In the reserved bacon fat, cook the diced onion until soft and translucent (about 5 minutes). Add the garlic and cook for another 30 seconds until fragrant.
3. Add flour and potatoes:
Sprinkle in the flour and stir to coat the onions, forming a light roux. Let it cook for 1 minute. Add diced potatoes and stir to coat with the roux mixture.
