Nothing beats the comforting aroma of potato soup bacon simmering on the stove after a long day. This creamy, hearty bowl combines tender potatoes with crispy bacon pieces, creating the ultimate comfort food that transforms any chilly evening into something special.
Ingredients
- 6 strips thick-cut bacon, chopped
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 green onions, sliced
- 1 cup sharp cheddar cheese, shredded
Budget-friendly substitutions: Swap heavy cream for whole milk mixed with 2 tablespoons cornstarch. Use turkey bacon for a lighter option, or replace fresh garlic with 1 teaspoon garlic powder.
Timing
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Pro tip for busy weeknights: Chop vegetables and bacon the night before. Store them in separate containers in the fridge, so you can start cooking immediately when you get home.
How to Make It
1. Cook the Bacon
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and cook for 6-8 minutes until crispy and golden. The sizzling sound should be steady but not aggressive. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot – this creates incredible flavor depth.
2. Build the Vegetable Base
Add diced onion and celery to the bacon fat. Cook for 4-5 minutes until the onion becomes translucent and fragrant. The vegetables should soften but maintain some texture. Stir in minced garlic and cook for another 30 seconds until aromatic. This foundation creates the soul of your potato soup bacon recipe.
3. Add Potatoes and Broth
Pour in the chicken broth and add cubed potatoes along with thyme. Bring to a boil, then reduce heat to medium-low and simmer for 18-20 minutes. Test potato tenderness with a fork – they should pierce easily but not fall apart completely. This balance ensures the perfect creamy-chunky texture.
4. Create the Creamy Base
In a small bowl, whisk flour with 1/2 cup of heavy cream until smooth. Slowly stir this mixture into the soup along with butter and remaining cream. Simmer for 5 more minutes, stirring occasionally. The soup will thicken beautifully, coating the back of your spoon.
5. Final Touches
Using a potato masher, lightly mash about half the potatoes directly in the pot. Season with salt and pepper. Stir in most of the crispy bacon, reserving some for garnish. The soup should be thick enough to coat a spoon but still pour easily.
Nutritional Information
Per serving (serves 6): Approximately 380 calories, 22g fat, 38g carbohydrates, 12g protein, 4g fiber. Rich in potassium and vitamin C from potatoes.
Serving Suggestions
Ladle into warm bowls and top with reserved bacon, cheddar cheese, and sliced green onions. Serve alongside crusty sourdough bread, buttery cornbread, or simple dinner rolls for the complete comfort food experience.
Common Mistakes to Avoid
Don’t skip removing excess bacon fat – too much makes the soup greasy. Avoid overcooking potatoes, which creates a gluey texture instead of creamy chunks. Never add cream to boiling soup as it can curdle. Always temper the cream mixture first. Finally, resist over-mashing the potatoes – you want some texture, not baby food consistency.
Storing Tips
Refrigerate leftovers for up to 4 days in airtight containers. The soup thickens overnight, so add a splash of broth when reheating. Gently warm on the stovetop over low heat, stirring frequently to prevent sticking.
Conclusion
This potato soup bacon recipe delivers pure comfort in every spoonful. The combination of smoky bacon, creamy potatoes, and rich broth creates a satisfying meal that brings families together around the dinner table.
FAQs
Can I make this soup dairy-free?
Replace heavy cream with full-fat coconut milk and skip the cheese. The coconut milk adds richness without dairy.
What if my kids don’t like chunky soup?
Use an immersion blender to puree the soup until smooth, then stir in bacon bits. You’ll maintain the flavor while creating a kid-friendly texture.
Can I use different potato varieties?
Yukon Gold works best for creaminess, but russets create a fluffier texture. Avoid waxy potatoes like red potatoes as they don’t break down properly.
Why is my soup too thin?
Mix 2 tablespoons cornstarch with cold water and stir into simmering soup. Cook for 3-5 minutes until thickened.
Can I freeze this soup?
Yes, but freeze before adding cream. Thaw overnight and add fresh cream when reheating. Find more freezer-friendly options in our recipe collection.
Potato Soup Bacon
Ingredients
Method
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and cook for 6-8 minutes until crispy and golden. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
- Add diced onion and celery to the bacon fat. Cook for 4-5 minutes until the onion becomes translucent and fragrant. Stir in minced garlic and cook for another 30 seconds until aromatic.
- Pour in the chicken broth and add cubed potatoes along with thyme. Bring to a boil, then reduce heat to medium-low and simmer for 18-20 minutes until potatoes are fork-tender but not falling apart.
- In a small bowl, whisk flour with 1/2 cup of heavy cream until smooth. Slowly stir this mixture into the soup along with butter and remaining cream. Simmer for 5 more minutes, stirring occasionally.
- Using a potato masher, lightly mash about half the potatoes directly in the pot. Season with salt and pepper. Stir in most of the crispy bacon, reserving some for garnish. Serve topped with reserved bacon, cheddar cheese, and sliced green onions.
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