Few dishes capture the cozy comfort of homemade soup like a bowl of Creamy Potato & Bacon Soup. It’s thick, velvety, and indulgent — filled with tender chunks of potato, crispy bacon, and a perfectly seasoned creamy broth. Each spoonful delivers the kind of warmth that makes you slow down and savor every bite.
This recipe takes all the flavors you love from a loaded baked potato — butter, bacon, cheese, and green onions — and transforms them into a rich, spoonable meal. It’s easy to make, uses simple pantry ingredients, and comes together in one pot.
Whether you’re serving it for Sunday lunch, meal prepping for the week, or cozying up on a cold evening, this soup promises pure, satisfying comfort in every bowl.
Why You’ll Love This Creamy Potato & Bacon Soup
- Incredibly rich, creamy, and comforting.
- One-pot recipe with simple, inexpensive ingredients.
- Loaded with bacon flavor in every bite.
- Ready in about 30–40 minutes.
- Great for family dinners or meal prep.
- Perfectly reheats for next-day leftovers.
Why You Should Try This Recipe
This soup is everything you crave in a comfort meal — hearty but not heavy, creamy but still full of texture, and irresistibly savory from the bacon and butter. Unlike canned soups, this homemade version bursts with flavor and freshness, plus you control every ingredient.
It’s also versatile — you can make it thicker, thinner, cheesier, or even dairy-free. Serve it with crusty bread, a salad, or just a big spoon — it’s comfort made simple.
Ingredients You’ll Need
For the Soup Base
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet work best)
- 3 cups chicken broth (low sodium preferred)
- 1 cup milk
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (optional for loaded version)
- Salt and black pepper, to taste
For Garnish
- Chopped green onions or chives
- Extra shredded cheese
- Crumbled bacon
How to Make Creamy Potato & Bacon Soup (Step by Step)
Step 1: Cook the bacon
In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pot for flavor.
Step 2: Sauté the aromatics
Add chopped onion to the pot and cook in the bacon drippings for 4–5 minutes, until soft and translucent. Add minced garlic and cook for another 30 seconds, stirring to prevent burning.
Step 3: Make the roux
Melt butter in the pot with the onions, then sprinkle in flour. Stir constantly for 1–2 minutes to form a smooth roux — this will thicken your soup.
Step 4: Add broth and potatoes
Gradually whisk in the chicken broth, making sure there are no lumps. Add diced potatoes and bring the soup to a gentle boil. Reduce heat to medium-low and simmer for 10–15 minutes, or until the potatoes are tender.
Step 5: Blend for creaminess
Use an immersion blender to blend about half the soup directly in the pot, leaving some chunks of potato for texture. (If you don’t have one, transfer half the soup to a blender, purée, then return it to the pot.)
Step 6: Add milk, cream, and bacon
Stir in milk, heavy cream, and most of the cooked bacon (reserving a little for topping). Simmer gently for another 5 minutes until creamy and hot.
Step 7: Add cheese and season
Turn off the heat and stir in shredded cheddar cheese, if using. Season with salt and black pepper to taste.
Step 8: Serve
Ladle into bowls and top with crispy bacon, cheese, and green onions. Serve hot with bread or biscuits.
Tips for the Best Creamy Potato & Bacon Soup
Use the right potatoes
Yukon Gold potatoes are ideal — they’re naturally creamy and hold their shape well. Russet potatoes give a thicker, mash-like texture, so use them if you like your soup extra hearty.
Cook the bacon first
Starting with bacon builds a flavorful base — those drippings infuse the onions and garlic with smoky depth.
Don’t rush the roux
Cooking the flour in butter for a minute or two removes the raw taste and ensures your soup thickens evenly.
Blend strategically
Blending part of the soup (not all) gives you the best of both worlds — a velvety base with bites of tender potato.
Season as you go
Taste after each major step — broth, cream, and cheese all add salt, so adjust gradually to avoid oversalting.
Make it extra loaded
Stir in shredded cheddar, sour cream, or even a dollop of cream cheese for that loaded baked potato flavor.
Add a flavor boost
A splash of Worcestershire sauce or a pinch of smoked paprika deepens the savory notes beautifully.
Control the thickness
For thicker soup, simmer uncovered a few extra minutes. For thinner, add more broth or milk.
Keep it from curdling
Lower the heat before adding dairy — boiling milk or cream can cause separation.
Make it ahead
The soup thickens as it sits, and the flavors develop overnight. Just reheat gently with a splash of milk or broth before serving.
Variations & Substitutions
- Loaded Potato Soup: Add cheddar cheese, sour cream, and green onions.
- Bacon & Corn Chowder: Stir in 1 cup corn kernels.
- Smoky Twist: Add smoked paprika or use smoked bacon.
- Vegetarian Option: Skip bacon and use olive oil; add smoked salt or paprika for flavor.
- Cheese Lovers: Mix in Monterey Jack, Gouda, or sharp cheddar.
- Healthier Version: Replace heavy cream with evaporated milk or unsweetened almond milk.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Herb Lovers: Garnish with thyme, parsley, or rosemary.
- Extra Veggies: Include diced carrots or leeks.
- Gluten-Free: Replace flour with cornstarch or gluten-free flour.
What to Serve With Creamy Potato & Bacon Soup
- Crusty bread or garlic toast for dipping.
- Buttermilk biscuits or cheddar drop biscuits.
- Side salad with vinaigrette for freshness.
- Roasted vegetables like Brussels sprouts or asparagus.
- Cornbread for a Southern-style pairing.
- Grilled cheese sandwiches for a cozy combo.
- Sweet tea or apple cider to complete the meal.
Storage & Reheating Tips
Let the soup cool completely before storing.
Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
To reheat, warm gently over medium-low heat on the stove, adding a bit of broth or milk if it thickens too much. Avoid boiling — it can cause the dairy to separate.
If frozen, thaw in the refrigerator overnight before reheating.
Recipe FAQs
Can I use leftover mashed potatoes?
Yes! Add them during the blending step for a quick thickener and extra creaminess.
Can I make this in a slow cooker?
Yes — cook everything except the milk and cheese on LOW for 6 hours, then add dairy during the last 30 minutes.
Can I make it without cream?
Yes, use whole milk or evaporated milk instead — it will still be creamy.
Can I use turkey bacon?
Absolutely — it works well for a lighter version.
Can I make it ahead of time?
Yes, it reheats beautifully. Just add a splash of milk before serving.
Can I use red potatoes?
Yes, they hold their shape well and create a chunkier texture.
Can I add more vegetables?
Sure — corn, carrots, leeks, or peas all complement the soup nicely.
What cheese works best?
Sharp cheddar melts perfectly and gives a bold flavor, but Colby-Jack and Gouda are great too.
How can I thicken it more?
Mash some potatoes in the pot or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Can I freeze it?
Yes, but leave out the dairy until reheating for the best texture.