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.

A creamy cheese soup with a thick, smooth light yellow base, dotted with small green onion slices and black pepper specks. The soup is layered with bright orange shredded cheese melting on top, and small reddish-brown crispy bacon bits scattered evenly across the surface. A ladle is lifting a scoop filled with the same creamy soup, bacon bits, cheese, and green onions. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Potato Soup with Bacon Recipe
Top Tip
How to Serve Creamy Potato Soup with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Potato Soup with Bacon Recipe

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.

A large white pot filled with thick, creamy yellow soup that has small dark specks mixed throughout; the soup is topped with bright orange shredded cheese, small red crispy bacon pieces, and chopped green onion slices scattered over the surface; a golden ladle rests inside the pot lifting a round portion of soup full of the toppings; the background is a white marbled texture with a blue and white striped cloth visible on the right side; photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of six slices of uncooked bacon cut into pieces, a small white ceramic bowl of unsalted butter chunks, one medium yellow onion whole and unpeeled, a small white ceramic bowl filled with chopped carrots, a small white ceramic bowl with chopped celery, four whole garlic cloves unpeeled, a small white ceramic bowl holding white all-purpose flour, a small white ceramic bowl of peeled and chopped Yukon gold potatoes, a small white ceramic bowl of chicken bouillon powder, a small white ceramic bowl containing dried parsley, a small white ceramic bowl with dried thyme, a small white ceramic bowl with dried oregano, a small white ceramic bowl of black pepper, a small white ceramic bowl of salt, a small white ceramic bowl of softened cream cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make this creamy potato soup recipe vegetarian?

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.

What’s the best potato to use for this soup?

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.

Can I prepare this soup in advance?

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.

How do I avoid the blender explosion when blending hot soup?

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.