There's something incredibly comforting about a warm bowl of creamy, savory soup that just hits the spot on any day. This Creamy Potato Soup with Bacon Recipe is one of those dishes that feels like a cozy hug—rich, velvety, and packed with flavor from the very first bite. Trust me, once you make this, it'll quickly become one of your wintertime go-tos.
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Why You'll Love This Recipe
This creamy potato soup has it all—comfort, simplicity, and just the right amount of indulgence. I remember the first time I made it, my kitchen filled with that irresistible bacon aroma, and it made everyone gather around the table before the first ladle was even served.
- Loaded with Flavor: Crispy bacon and tender vegetables bring so much depth, making every spoonful satisfying.
- Perfectly Creamy Texture: The addition of cream cheese and evaporated milk creates a velvety base without being too heavy.
- Easy to Customize: You can tweak the herbs, toppings, or even swap dairy for a lighter version.
- Great Make-Ahead Meal: It tastes even better the next day and stores beautifully, which is perfect for busy lives.
Ingredients & Why They Work
Every ingredient in this soup plays a starring role. The humble Yukon gold potatoes bring natural creaminess and hold their shape well. Bacon adds smoky saltiness, while the veggies add subtle sweetness and texture. Choosing quality broth and fresh herbs really elevates the whole bowl.
- Bacon: Makes the soup deeply savory and gives a great crunch when used as a garnish.
- Unsalted Butter: Adds richness and helps sauté veggies without overpowering flavors.
- Yellow Onion: Provides a mellow sweetness that balances the smokiness.
- Carrots: Introduce a hint of natural sweetness and brighten up the flavor profile.
- Celery: Adds subtle earthiness and a bit of crunch during the sauté.
- Garlic: Enhances depth and warmth—don’t skip it!
- Flour: Works as a thickening agent to give you that luscious, creamy texture.
- Yukon Gold Potatoes: Ideal for soup because they’re creamy inside but hold their shape when cooked.
- Reduced Sodium Chicken Broth: Keeps the soup flavorful without being too salty, allowing you to control seasoning.
- Evaporated Milk: Adds creaminess without heaviness and a slightly caramelized note that’s delicious.
- Chicken Bouillon: Amplifies umami and rounds out the broth’s flavor.
- Dried Parsley, Thyme, Oregano, Salt, and Pepper: The little herbal touches that make the flavor profile sing together.
- Cream Cheese: The secret to ultra-smooth, rich texture—melts beautifully and blends perfectly.
Make It Your Way
I like to keep this soup classic, but you might want to add your own twist. Maybe a dash of smoked paprika for a smoky kick, or swap in turkey bacon for a leaner option. You can even make this vegetarian by skipping bacon and using vegetable broth—still delicious!
- Variation: I once swapped half the potatoes for cauliflower for a slightly lighter version that still maintained the creamy texture—totally worth trying if you want something lower carb.
Step-by-Step: How I Make Creamy Potato Soup with Bacon Recipe
Step 1: Render the Bacon to Crispy Perfection
Start by placing the cut bacon pieces in a large Dutch oven over medium heat. You want to cook them slowly so the fat renders out nicely, and the bacon crisps up without burning. This usually takes about 8-10 minutes. Once crispy, scoop the bacon out with a slotted spoon and set aside—don’t forget to pour off all but 2 tablespoons of that glorious bacon grease; it’s pure flavor gold for the next step!
Step 2: Sauté Your Veggies in Butter and Bacon Fat
Add the butter to the bacon grease and let it melt gently over medium heat. Toss in diced onions, carrots, and celery, stirring often. The goal is to soften the onions until they're translucent and the carrots just tender—about 7-8 minutes. Then add minced garlic and sauté for just 30 seconds; too long and it turns bitter. Sprinkle flour over the veggies and keep stirring for 2 more minutes. This step builds body for the soup and prevents that raw flour taste.
Step 3: Build and Simmer the Soup Base
Next, stir in the chopped Yukon gold potatoes, chicken broth, evaporated milk, chicken bouillon, and your dried herbs and spices. Give it a good stir to combine everything evenly, then bring the soup to a gentle boil. Keep it uncovered and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. You’ll know it’s ready when a fork slides cleanly into the potato pieces.
Step 4: Blend to Silky Creaminess
Here's the magic moment — the creamy finish. Working in batches, carefully ladle about half the soup into a blender along with the cream cheese. Make sure you don’t fill the blender more than a third full! Hot liquids can bubble up and cause a mess or worse, so leave the blender lid slightly ajar and cover with a kitchen towel to let steam escape safely. Blend until completely smooth, then pour it back into the pot. Repeat with the rest of the soup. If you have an immersion blender, that's an option, but it won’t be quite as silky smooth.
Step 5: Final Seasoning and Serve
Give the soup a taste and adjust the seasoning with extra salt, pepper, oregano, or thyme if you like. If it’s too thick, just stir in a little milk until it reaches your desired consistency. Ladle into bowls and top with crispy bacon, shredded cheese, and sliced green onions—these little touches add extra texture and flavor that make every spoonful memorable.
Top Tip
From my experience making this creamy potato soup with bacon, a few tricks can elevate it from good to unforgettable. Getting your bacon right makes all the difference, and the blending step really unlocks the soup’s luxurious texture.
- Precise Bacon Cooking: Cook bacon over medium heat to render maximum fat and get perfect crispness without burning.
- Flour Cooking Time: Don’t rush the sauté of flour with veggies — two minutes cooks out the raw taste.
- Blending Safety: Never fill your blender with hot soup more than ⅓ full; letting steam out prevents messy explosions.
- Season at the End: Always taste after blending and adjust herbs and salt; the flavor changes once everything combines.
How to Serve Creamy Potato Soup with Bacon Recipe
Garnishes
I’m a huge fan of topping this soup with extra crispy bacon pieces and a handful of sharp cheddar cheese. Green onions add freshness and a bit of crunch, which contrast beautifully with the creamy soup. Sometimes I throw on a dollop of sour cream or even a sprinkle of smoked paprika for a little kick.
Side Dishes
To round out the meal, you can never go wrong with a fresh baguette or buttery garlic bread for dunking. A simple green salad with a zesty vinaigrette pairs well too, balancing the richness of the soup.
Creative Ways to Present
For a cozy dinner party, serve individual portions in mini cast-iron skillets or hollow out a bread bowl for each guest—that adds a fun rustic touch. You can also drizzle a bit of herb oil or swirl in some truffle oil for an elevated flavor that's sure to impress.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then either cover your Dutch oven or transfer the soup to an airtight container. I typically keep mine refrigerated for up to 5 days. It tends to thicken as it sits, but you can simply thin it with a splash of milk or broth when reheating.
Freezing
I’ve frozen this soup a couple of times with good results. Just cool it completely, freeze in portion-sized containers, and thaw overnight in the fridge before reheating gently on the stove. The creamy texture holds up, but fresh garnishes always make it taste even better after thawing.
Reheating
Reheat on low to medium heat on the stove, stirring often so the soup heats evenly and doesn’t scorch. Add a bit of milk or broth if it feels too thick. Microwave works in a pinch, but you may need to stir halfway through to maintain smoothness.
Frequently Asked Questions:
Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika to keep that smoky flavor without meat.
Yukon gold potatoes are ideal because they get creamy but hold their shape nicely. Russets tend to break down more and make the soup thicker, so if you prefer chunks, stick with Yukon golds.
Definitely! In fact, the flavors deepen and meld beautifully after sitting overnight. You can even chop your vegetables ahead and store potatoes submerged in water to prevent browning. Just finish the cooking and blending when you’re ready.
Make sure you don’t fill the blender more than a third full and always leave the lid slightly open to allow steam to escape—cover the opening with a kitchen towel to avoid splashes. Alternatively, use an immersion blender for a safer option.
Final Thoughts
This Creamy Potato Soup with Bacon Recipe has earned a permanent spot in my recipe rotation because it feels like a warm embrace on the coldest days. It’s straightforward, adaptable, and deeply satisfying—which is exactly what comfort food should be. I hope you enjoy making and sharing it as much as I do; there’s something truly special about sharing a bowl full of rich, creamy goodness that feels like home.
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Creamy Potato Soup with Bacon Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This creamy potato soup recipe delivers a rich, velvety texture with tender Yukon gold potatoes, savory bacon, and a blend of aromatic vegetables and herbs. Perfect for a comforting meal, it features a smooth base made creamy with evaporated milk and cream cheese, cooked to perfection on the stovetop.
Ingredients
Main Ingredients
- 6 slices bacon, cut into ½-inch pieces (optional, recommended)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4-6 cloves garlic, minced
- ¼ cup flour
- 2 pounds Yukon gold potatoes, peeled and chopped (about ½ inch)
- 4 cups reduced sodium chicken broth
- 1 (12 oz.) can evaporated milk
- 1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano (plus more to taste)
Final Addition
- 3 oz. cream cheese, softened
Toppings
- Bacon (reserved from recipe)
- Shredded cheese
- Sliced green onions
Instructions
- Cook bacon: Add the bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and the fat is rendered, stirring occasionally as they shrink. Remove bacon with a slotted spoon and pour off all but 2 tablespoons of the bacon grease.
- Sauté vegetables: Melt the butter in the 2 tablespoons of reserved bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons of butter or olive oil instead. Add the diced onions, chopped carrots, and celery to the pot and cook, stirring often, until the onions are softened. Add minced garlic and sauté for 30 seconds. Sprinkle flour over the vegetables and cook for 2 additional minutes to form a thick roux.
- Add potatoes and liquids: Add the peeled and chopped Yukon gold potatoes, chicken broth, evaporated milk, chicken bouillon, and all dried seasonings (parsley, salt, pepper, thyme, oregano) to the pot. Bring the mixture to a gentle boil and cook uncovered for 20 minutes or until the potatoes are fork tender.
- Make it creamy: Working in batches, carefully remove half of the soup (including vegetables and liquid) and transfer it to a blender with the softened cream cheese. Fill the blender no more than one-third full to avoid overflow. Blend until smooth, allowing steam to escape by covering the blender opening with a loose kitchen towel. Alternatively, use an immersion blender for a less smooth texture. Return the pureed soup to the pot and stir to combine.
- Season and serve: Taste the soup and adjust seasoning with additional salt, pepper, oregano, and thyme if needed. If the soup is too thick, stir in milk to reach your desired consistency. Serve hot garnished with the reserved crispy bacon, shredded cheese, and sliced green onions.
Notes
- Storage: Let the potato soup cool to room temperature before covering and refrigerating in the Dutch oven or an airtight container for up to 5 days. The soup will thicken as it cools and thin again when reheated.
- Make ahead: The flavors improve when made a day ahead. Chopped potatoes can be submerged in water, covered, and refrigerated to prevent browning due to oxidation.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- To adjust thickness, add more broth or milk as needed while reheating.
- Using an immersion blender will result in a chunkier texture compared to fully blended soup.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
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