Name: Creamy Potato Soup with Bacon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 strips uncooked bacon, cut into small pieces; 3 tablespoons butter (unsalted or salted); 1 medium yellow onion, chopped (about 1.5 cup / 200g); 3 large garlic cloves, minced; ⅓ cup all-purpose flour (42g); 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes / 1.15kg); 4 cups chicken broth (945ml); 2 cups milk (475ml); ⅔ cup heavy cream (155ml); 1 ½ teaspoons salt (adjust to taste); 1 teaspoon ground pepper; ¼ – ½ teaspoon ancho chili powder; ⅔ cup sour cream (160g); Shredded cheddar cheese; Chives; Additional sour cream; Additional crispy bacon pieces

If you’re craving that perfect cozy bowl of comfort food, then you’re going to adore this Creamy Potato Soup with Bacon Recipe. It’s rich, velvety, and packed with savory bacon flavor that makes every spoonful feel like a warm hug. I absolutely love how this turns out every time—smooth yet with just enough potato chunks that you still get a bit of texture. Keep reading, because I’m going to walk you through some tips and tricks that’ll make your soup unforgettable.

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Why You’ll Love This Recipe

Balanced Creaminess: The soup is luxuriously creamy without being heavy, thanks to the combination of milk, cream, and sour cream.
Bacon Flavor Boost: Crisp bacon pieces mixed in add a smoky, salty crunch that elevates every bite.
Simple Ingredients: You don’t need anything fancy—just a few staples you probably already have in your kitchen.
Easy to Customize: Whether you want it spicier or loaded with toppings, this recipe is a great base to personalize.

A white bowl filled with creamy, thick potato soup spilling slightly over the edge, showing chunks of soft potatoes covered in smooth white sauce. On top, colorful layers include small crispy bacon pieces in dark red and brown tones, bright orange shredded cheese, and vibrant green chopped scallions. A gold spoon lifts a spoonful of the creamy soup, emphasizing the thick texture and mixed ingredients. The bowl sits on a white marbled surface with a striped cloth below and some bread pieces visible in the corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Soup with Bacon, creamy potato soup, bacon potato soup recipe, cozy potato soup, hearty bacon soup

Ingredients You’ll Need

The ingredients here work beautifully together to create a hearty yet smooth soup with layers of flavor. When I shop for this recipe, fresh potatoes and good-quality bacon make a world of difference, but the other components are pretty forgiving and easy to find.

Flat lay of six uncooked bacon strips cut into small pieces, a small chunk of golden yellow butter, one medium yellow onion chopped, three large garlic cloves peeled, a small white bowl with all-purpose flour, several peeled and diced gold potatoes, a small white bowl filled with chicken broth, a small white bowl filled with milk, a small white bowl with heavy cream, one small white bowl containing coarse salt, one small white bowl of ground black pepper, one small white bowl with ancho chili powder, a small white bowl filled with sour cream, and a few sprigs of fresh chives 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 - Creamy Potato Soup with Bacon, creamy potato soup, bacon potato soup recipe, cozy potato soup, hearty bacon soup

Bacon: Using thicker-cut bacon gives you better texture; cook until crisp for that perfect bite.
Butter: Unsalted or salted works fine; butter helps build the rich base for the soup.
Yellow Onion: Adds sweetness and depth when softened properly.
Garlic: Freshly minced garlic is crucial for aroma and flavor; don’t skip it or use pre-minced.
All-purpose Flour: This acts as a thickener; sprinkle it gradually and whisk to avoid lumps.
Gold Potatoes: They hold their shape well and become tender without turning gluey.
Chicken Broth: Provides savory depth; homemade or low-sodium store-bought is best.
Milk: Whole milk adds creaminess but you can try 2% in a pinch.
Heavy Cream: For indulgent richness—don’t skip this for real creaminess.
Salt and Pepper: Essential for seasoning; adjust to taste especially depending on broth saltiness.
Ancho Chili Powder: This adds subtle smokiness and warmth; start small and adjust because it can be strong.
Sour Cream: Stirred in at the end, it gives the soup a lovely tang and extra creaminess.
Optional Toppings: Cheddar cheese, chives, extra sour cream, and bacon really make it pop.

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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.

Variations

I love that this Creamy Potato Soup with Bacon Recipe is so flexible—over time, I’ve tweaked it by adding different flavors or adapting it for dietary needs, and it always turns out great. Feel free to personalize it to suit your taste or occasion.

Mild Spice Variation: When I first used less ancho chili powder, it gave a gentle warmth without overpowering the soup—perfect for kids or spice-averse guests.
Vegetarian Option: Swap chicken broth for vegetable broth and omit bacon, then top with smoked paprika-seasoned roasted chickpeas for crunch.
Loaded Potato Soup: Add extra toppings like sautéed mushrooms, green onions, or crispy pancetta for a heartier bowl that my family loves during holiday dinners.
Dairy-Free Version: Use coconut milk instead of heavy cream and milk, and skip sour cream or replace it with a dairy-free alternative.

How to Make Creamy Potato Soup with Bacon Recipe

Step 1: Crisp the Bacon to Perfection

Start by cooking the bacon pieces in a large Dutch oven over medium heat until they’re nicely crisp and browned. This step is key because the rendered fat left behind in the pot builds the base flavor for the soup. Once crispy, set the bacon aside on a paper towel-lined plate—trust me, you want to save every bit of that flavorful fat!

Step 2: Sauté Onions and Garlic

Next, add butter to the bacon fat and toss in your chopped onions. Cook over medium heat until they soften and turn translucent, about 3-5 minutes. Then add your minced garlic for just 30 seconds, stirring until fragrant—but careful not to burn it! This builds a deep, savory aroma that draws everyone to the kitchen.

Step 3: Make the Roux with Flour

Sprinkle the flour evenly over the onions and garlic, stirring continuously until it’s well absorbed and smooth—whisking helps if you see lumps. This roux thickens the soup, so don’t rush this step! Cooking it just for a minute or two also removes that raw flour taste.

Step 4: Add Potatoes and Liquids

Now, add your diced gold potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Give everything a good stir to combine. I learned to start with less salt and chili powder, then you can always adjust later after tasting!

Step 5: Boil and Simmer

Bring your soup to a boil and cook until the potatoes are fork-tender, usually about 10 minutes. Then reduce to a gentle simmer. This step softens the potatoes without breaking them down too much.

Step 6: Puree Half the Soup for Creaminess

Here’s the secret I discovered: remove about half your soup (around 5 cups) into a blender—careful, it’s hot! Puree it until silky smooth, then return it to the pot. This method lets you have the best of both worlds—creamy soup with some hearty potato chunks. You can also use an immersion blender right in the pot if you prefer.

Step 7: Stir in Sour Cream and Bacon

Stir in that luscious sour cream and your reserved crispy bacon pieces. Let the soup simmer gently for another 15 minutes so all the flavors marry perfectly. I’ve found that this resting time really deepens the richness—don’t skip it!

Step 8: Serve with Tasty Toppings

Finally, ladle your soup into bowls and top with extra sour cream, crispy bacon, shredded cheddar cheese, and some fresh chives for color and zing. This combo brings the whole dish together with a lovely mix of textures and flavors.

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Pro Tips for Making Creamy Potato Soup with Bacon Recipe

Don’t Overcook the Potatoes: I’ve learned that slightly undercooking the potatoes before pureeing results in better texture once the soup simmers again.
Adjust Salt After Pureeing: Saltiness can concentrate after blending, so always taste and season at the end.
Use Fresh Garlic: It makes such a difference in flavor and aroma compared to jarred garlic.
Reserve Some Bacon Fat: Don’t pour off bacon fat; it’s liquid gold for sautéing your onions to maximize flavor.

How to Serve Creamy Potato Soup with Bacon Recipe

Creamy Potato Soup with Bacon Recipe - Serving

Garnishes

I always keep shredded sharp cheddar cheese, chopped fresh chives, extra crispy bacon bits, and dollops of sour cream on hand for garnish. These toppings add layers—cheese melts into gooey goodness, chives bring freshness, and bacon keeps that irresistible crunch.

Side Dishes

Crusty bread or warm garlic rolls are my go-tos to accompany this soup. Sometimes I serve it with a bright mixed greens salad to cut through the richness, making the meal balanced but still indulgent.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls or hollowed-out small pumpkins—everyone thinks it’s fancy, but it’s really just a simple trick to impress guests without extra fuss!

Make Ahead and Storage

Storing Leftovers

I usually cool the soup completely before transferring it to airtight containers. Leftovers keep well in the fridge for up to 3 days. This soup actually tastes even better the next day as the flavors meld.

Freezing

I’ve frozen this creamy potato soup successfully by portioning it into freezer-safe containers. Just note that sour cream can sometimes separate a bit, so I recommend stirring in fresh sour cream after reheating if you want that fresh tang.

Reheating

To reheat, I gently warm the soup on the stovetop over medium-low heat, stirring often to prevent scorching. If it’s too thick, just add a splash of milk or broth to loosen it back up. Avoid microwaving—it tends to heat unevenly and can affect texture.

FAQs

Can I make Creamy Potato Soup with Bacon Recipe vegetarian?

Absolutely! Just swap out the chicken broth for vegetable broth, skip the bacon, and consider adding smoky spices like smoked paprika to keep that smoky flavor. You can also top with roasted nuts or crispy fried onions for texture.
Can I use a blender to puree the soup?

Yes! You can either transfer half the soup to a blender in batches or use an immersion blender right in the pot. Pureeing half the soup keeps lovely chunks, while pureeing all will make it extra smooth—both work well depending on your preference.
How do I prevent my soup from being too thick?

If your soup thickens too much when sitting or after refrigeration, thin it out by adding a splash of milk or broth when reheating, stirring well until you get your desired consistency.
Can I use different types of potatoes?

You can, but gold Yukon potatoes give the best texture as they hold their shape well yet get tender. Russets tend to break down completely, making the soup gluey, while reds may add more chunkiness.
Is it okay to use pre-cooked bacon?

You can, but cooking raw bacon in the pot first helps you capture bacon fat, which elevates the flavor of the entire soup. If using pre-cooked bacon, consider adding a bit of butter or oil to sauté onions and add flavor.

Final Thoughts

I honestly can’t recommend this Creamy Potato Soup with Bacon Recipe enough—it’s a true comfort classic that’s surprisingly easy to nail at home. Every time I make it, I feel like I’m wrapping my family in a cozy blanket of flavor. Give it a try on a chilly day, and I promise it’ll become your go-to for warmth and satisfaction. Don’t forget to play with those toppings—they make each bowl uniquely yours. Happy cooking, friend!