If you’re craving a warm, hearty, and delicious meal, this Creamy Potato Soup with Bacon is a perfect choice. With a velvety base, tender potatoes, and the savory flavor of bacon, it's hard to resist a second bowl. This recipe is easy to make, and with some variations, you can easily adapt it to suit your dietary needs. Keep reading to discover how to create the best potato soup with step-by-step instructions, substitution ideas, and essential cooking tips.

What is Creamy Potato Soup with Bacon?
Creamy Potato Soup with Bacon is a rich and satisfying soup made with simple ingredients like potatoes, bacon, onions, celery, carrots, and garlic. The creamy base is thickened with flour and enriched with milk, while crispy bacon adds texture and a smoky flavor. Topped with shredded cheddar cheese and scallions, this soup is the ultimate comfort food for cold nights or family gatherings.
Read on to discover the perfect way to make this heartwarming soup, including the ingredients list, cooking instructions, common mistakes to avoid, and presentation tips.
Ingredients List for Creamy Potato Soup with Bacon
Here are the ingredients you'll need to make this delicious potato soup:
- 6 slices of thick-cut bacon, diced – Adds a smoky, savory flavor to the soup. You can also use turkey bacon or omit it altogether for a vegetarian option.
- 1 small yellow onion, diced – Provides a sweet and subtle onion flavor that complements the soup's base.
- 3 stalks of celery, diced – Adds texture and a mild, slightly peppery taste.
- 2 carrots, peeled and diced – Brings color and a slight sweetness to the soup.
- 2 cloves of garlic, minced – Adds an aromatic depth of flavor.
- ⅓ cup all-purpose flour (40 grams) – Thickens the soup, giving it that rich, creamy consistency.
- 2 cups chicken stock – Enhances the soup with a savory depth. You can substitute vegetable broth for a vegetarian version.
- 2 pounds russet potatoes, peeled and diced (907 grams) – The star of the dish, russet potatoes give the soup its hearty, starchy texture.
- 2 cups whole milk (236.588 ml) – Adds richness and creaminess. You can use half-and-half or heavy cream for an even thicker texture.
- Salt and pepper to taste – Essential seasonings to bring out the flavors of the ingredients.
- Shredded cheddar cheese for topping – Adds a sharp, tangy flavor and melts beautifully over the hot soup.
- Diced scallions for topping – Brightens the soup with a fresh, onion-like taste.
- Bacon pieces for topping – Provides an extra layer of crunch and smoky flavor.
Substitutions and Variations
If you're looking to customize your Creamy Potato Soup with Bacon, there are several substitutions and variations you can try. Here are some ideas to make the recipe suit different dietary needs or preferences:
- Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken stock. You can add more vegetables like corn or mushrooms for extra flavor and texture.
- Dairy-Free Version: Substitute the milk with almond milk, coconut milk, or any other dairy-free option. Be mindful that the flavor may change slightly depending on the milk you use.
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour. Another option is to skip the flour altogether and use cornstarch or a potato masher to thicken the soup.
- Spicy Version: Add diced jalapeños or a dash of cayenne pepper to give the soup a spicy kick. You can also use pepper jack cheese for the topping.
- Heavier Version: For a richer, thicker soup, swap the milk for half-and-half or heavy cream. This will add extra creaminess and a velvety texture.
Step-by-Step Cooking Instructions
Follow these detailed steps to make the perfect Creamy Potato Soup with Bacon:

1. Cook the Bacon
- In a large pot or Dutch oven, cook the diced bacon over medium heat until it's crispy and browned. This will take about 7-10 minutes. Once done, transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot. You’ll use this fat to sauté the vegetables.
2. Sauté the Vegetables
- Add the diced onion, celery, and carrots to the pot with the bacon fat. Sauté the vegetables over medium heat for 5-7 minutes, or until the onions become translucent and the carrots and celery start to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Create the Roux
- Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook the flour. This process creates a roux, which will thicken the soup. Make sure the flour is fully incorporated and cooked through to avoid a raw flour taste.
4. Add the Broth and Potatoes
- Slowly pour in the chicken stock while stirring to avoid lumps. Once the stock is fully incorporated, add the diced potatoes. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Stir in the Milk
- Reduce the heat to low and stir in the milk. Allow the soup to simmer gently for another 5-10 minutes. Don’t let it boil, as this can cause the milk to curdle.
6. Blend the Soup (Optional)
- If you prefer a smoother soup, use an immersion blender to blend some of the soup. You can blend it entirely for a creamy consistency or blend half of it for a chunky texture. If you like a chunky soup, skip this step.
7. Season and Serve
- Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top with shredded cheddar cheese, diced scallions, and the crispy bacon pieces you reserved earlier. Serve hot and enjoy!
Common Mistakes to Avoid
- Overcooking the Potatoes: Potatoes can turn mushy if overcooked. Be sure to keep an eye on them and remove the soup from the heat as soon as the potatoes are fork-tender.
- Curdling the Milk: Adding milk to a boiling soup can cause it to curdle. Always reduce the heat to low before adding the milk and avoid bringing the soup back to a boil.
- Skipping the Roux: The flour in this recipe is essential for thickening the soup. Skipping this step can result in a soup that’s too thin and lacking in body.
Serving and Presentation Tips
Presentation is key when serving this comforting dish. Here are some ways to make your Creamy Potato Soup with Bacon even more appetizing:
How to Serve Creamy Potato Soup with Bacon
Serve the soup in large, shallow bowls to allow space for toppings like shredded cheese, scallions, and bacon. A side of crusty bread or buttery biscuits can elevate the meal even further. For a heartier serving, consider pairing it with a fresh green salad or roasted vegetables on the side.
Presentation Ideas for Creamy Potato Soup with Bacon
- Cheese Swirl: Sprinkle shredded cheddar cheese in the center of the soup and use a spoon to gently swirl it into the soup for a melted, marbled effect.
- Garnish Station: Set up a small garnish station where your guests can choose their toppings—bacon bits, scallions, extra cheese, or even sour cream.
- Croutons: Add some texture with homemade croutons or crispy garlic bread on top of the soup.
Creamy Potato Soup with Bacon Recipe Tips
- Save the Bacon Fat: Cooking the vegetables in bacon fat infuses the soup with extra flavor, so don’t skip this step.
- Blend with Care: If using an immersion blender, blend the soup in short bursts to control the texture. If you over-blend, you might end up with a soup that’s too smooth.
- Add Herbs: Fresh herbs like thyme or parsley can add a bright, fresh flavor to the soup. Stir them in just before serving.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes! This soup reheats well. Store it in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, stirring frequently.
Can I freeze creamy potato soup?
Unfortunately, freezing soups that contain dairy can result in a grainy texture when reheated. If you plan to freeze the soup, omit the milk and add it fresh when you reheat the soup.
Can I use different types of potatoes?
Russet potatoes work best due to their high starch content, which thickens the soup. However, Yukon gold potatoes are a good alternative if you prefer a slightly creamier texture.
How do I make this soup vegetarian?
Simply omit the bacon and replace the chicken stock with vegetable broth.
Conclusion
This Creamy Potato Soup with Bacon is the perfect comfort food for a cozy night in. With a rich, velvety texture, hearty potatoes, and crispy bacon, it’s sure to be a hit with your family or guests. Plus, with a few easy variations, you can customize the recipe to suit any dietary needs. Serve it with a side of crusty bread, and you’ve got a meal that’s both satisfying and delicious. Give it a try, and let the warmth and flavor of this classic soup wrap you in comfort!
Enjoy your cooking!
PrintCreamy Potato Soup Recipe
This creamy potato soup with bacon combines tender russet potatoes, diced veggies, and a savory chicken broth. It's topped with shredded cheddar cheese, crispy bacon pieces, and diced scallions, making it a perfect cozy meal. Keywords: creamy potato soup, potato soup with bacon, homemade potato soup recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 slices thick-cut bacon, diced
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour (40 grams)
- 2 cups chicken stock
- 2 pounds russet potatoes, peeled and diced (907 grams)
- 2 cups whole milk (236.588 ml)
- Salt and pepper, to taste
- Shredded cheddar cheese (for topping)
- Diced scallions (for topping)
- Bacon pieces (for topping)
Instructions
- In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside.
- In the same pot, sauté the diced onion, celery, carrots, and garlic in the bacon drippings until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually add chicken stock, stirring continuously.
- Add diced potatoes and simmer until tender, about 15 minutes.
- Stir in milk, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.
- Serve soup topped with shredded cheddar, bacon pieces, and diced scallions.
Notes
For a vegetarian option, skip the bacon and use vegetable stock instead of chicken stock.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
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