Introduction
There’s something almost magical about a simmering pot of creamy Potato Soup with Bacon on a chilly evening. The aroma alone can make your kitchen feel like a cozy café. I first fell in love with this recipe during a snowed-in weekend years ago. The fridge was half-empty, but I had potatoes, bacon, and a craving for something warm. That first spoonful? Pure comfort in a bowl.
This recipe combines hearty potatoes, smoky bacon, and melty cheddar for a soup that’s rich, creamy, and just the right amount of indulgent. Plus, it’s incredibly easy to make — perfect for busy weeknights or lazy Sundays when all you want is a hug in food form.
What Makes This Recipe Special
- Irresistible Flavor: Smoky bacon and sharp cheddar give every spoonful a comforting, savory kick.
- Quick & Easy: Ready in about 30 minutes with simple ingredients you probably already have.
- Viral Trend Worth Trying: This cozy bowl has been all over TikTok and Pinterest — and for good reason.
- Versatile: Dress it up with chives, extra cheese, or even crispy fried onions for a dinner that always impresses.
Ingredients You’ll Need
Main Ingredients:
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups chicken broth
Creamy Base:
- 1 cup milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
Finishing Touches:
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
Tools You’ll Need
- Large pot or Dutch oven
- Medium saucepan
- Wooden spoon or spatula
- Whisk
- Ladle
- Sharp knife and cutting board
How to Make Potato Soup with Bacon
- Cook the Bacon:
In a large pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot. - Sauté the Onion and Garlic:
Add diced onion to the bacon drippings and cook until soft and golden. Stir in minced garlic for 30 seconds, just until fragrant. - Add Potatoes and Broth:
Toss in the cubed potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender. - Make the Roux:
In a small saucepan, melt butter and whisk in flour to make a smooth roux. Gradually add milk, whisking constantly until thickened. - Combine and Thicken:
Pour the milk mixture into the soup, stir in heavy cream, and simmer for another 5 minutes until slightly thickened. - Add Cheese and Season:
Stir in cheddar cheese until melted and creamy. Add salt and black pepper to taste. - Garnish and Serve:
Ladle into bowls, top with crispy bacon and sliced green onions. Serve warm with crusty bread — perfection!
Quick Ingredient Swap Table
| Ingredient | Substitute | Notes |
|---|---|---|
| Bacon | Turkey bacon or pancetta | For a lighter or more gourmet twist |
| Heavy cream | Half-and-half | Slightly less rich but still creamy |
| Chicken broth | Vegetable broth | For a vegetarian version (omit bacon) |
| Cheddar cheese | Gouda or Monterey Jack | Adds a smoky or mild flavor |
What to Serve With It
Pair your Potato Soup with Bacon with:
- Garlic Herb Breadsticks – soft, buttery, and made for dipping.
- Crispy Kale Salad – for a fresh, crunchy contrast.
- Mini Chicken Pot Pies – another cozy favorite you can find here.
Tips for Perfect Results
- Don’t Rush the Roux: Whisk until smooth before adding milk — it’s the secret to a silky base.
- Use Starchy Potatoes: Yukon Gold or Russets make your soup extra creamy.
- Add Cheese Off Heat: Stir in cheese after turning off the stove to avoid curdling.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm slowly on the stove over low heat, adding a splash of milk or broth to loosen. Avoid boiling — it can separate the cream.
Freezing isn’t ideal due to the dairy, but it’s safe if you reheat gently.
FAQ Section
1. Can I freeze potato soup with bacon?
Technically, yes — but cream-based soups can separate. If you must, freeze before adding the cream and cheese, then finish fresh when reheating.
2. What are the best potatoes to use?
Yukon Golds or Russets are perfect. They cook quickly and give that rich, velvety texture everyone loves.
3. How can I thicken potato soup without flour?
Mash some of the cooked potatoes directly in the pot or use a bit of cornstarch mixed with water.
4. Can I make this soup vegetarian?
Definitely! Swap chicken broth for vegetable broth and use smoky paprika or liquid smoke instead of bacon.
5. Is this recipe gluten-free?
It can be — simply replace the flour with a gluten-free alternative like rice flour or cornstarch.
6. How do I keep cheese from clumping?
Add it gradually off the heat and stir constantly. Using freshly shredded cheese (not pre-bagged) helps it melt smoothly.
Conclusion
If you’ve been searching for that one soup that feels like a warm blanket on a cold day — this is it. Potato Soup with Bacon is creamy, hearty, and totally crave-worthy. It’s the kind of meal you’ll want to share, whether it’s Sunday dinner with family or a cozy night in.
Try it tonight and tag your creation on Instagram or TikTok — I’d love to see your version! For more cozy recipes, check out Creamy Chicken and Rice Soup and Cheesy Broccoli Casserole.
Potato Soup with Bacon
Equipment
- Large pot or Dutch oven
- Medium saucepan
- Wooden spoon or spatula
- Whisk
- Ladle
- Sharp knife and cutting board
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
- Add diced onion to the bacon drippings and cook until soft and golden. Stir in minced garlic for 30 seconds, just until fragrant.
- Toss in the cubed potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- In a small saucepan, melt butter and whisk in flour to make a smooth roux. Gradually add milk, whisking constantly until thickened.
- Pour the milk mixture into the soup, stir in heavy cream, and simmer for another 5 minutes until slightly thickened.
- Stir in cheddar cheese until melted and creamy. Add salt and black pepper to taste.
- Ladle into bowls, top with crispy bacon and sliced green onions. Serve warm with crusty bread — perfection!
