Creamy Bacon Potato Soup {+VIDEO}

Creamy Bacon Potato Soup is a quick 30-minute recipe that will become a family favorite. Bacon adds a richness to the earthy flavor of the potatoes that is sure to ward off any winter chill. Load it up with all your favorite toppings for the ultimate in comfort food!

We enjoy easy soups all year long, like Easy Roasted Tomato Soup, Creamy Chicken Gnocchi Soup, and BBQ Chicken Pizza Soup. All hearty enough for a main dish, paired with No-Knead Dutch Oven Bread and a Simple Italian Salad.

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Why We Love Bacon Potato Soup

Winter weather means soup season!  We love something good and hearty that sticks to your ribs and will keep you warm through a cold night.  For my husband, potato soup is the king of all rich and hearty soups!

This recipe is hearty and filling. The bacon adds a richness to the earthy flavor of the potatoes, and is by no means,  light in calories nor does it make any claims to be a “healthy” soup.  Having said this, I totally recommend you make at least one batch a year to ward off the winter chill when the nights are long.  It’s not an “everyday food” but definitely comfort food!

• It’s creamy. comforting and packed with flavor
• It’s a meal the whole family can agree on
• It’s convenient with ingredients you probably have on hand.
• Cooks up quick – under 30 minutes!
• Makes great leftovers

Ingredients For The Best Bacon Potato Soup

This creamy potato soup is comfort food at its finest and so easy to throw together. Just see for yourself how easy it is to make one of our favorite recipes!

• baking potatoes –  a starchy potato such as Yukon gold, fingerling, or russet potato fare best for a creamier-based soup
• salt and pepper
• thick-cut bacon
• chopped sweet onions
• garlic
• all-purpose flour
• chicken broth
• half and half – use full fat half and half
• celery
• fresh parsley and dried basil
• hot sauce
• shredded cheddar cheese

How To Make Homemade Bacon Potato Soup 

(full printable recipe at the end of this post)

1. Boil potatoes, drain and set aside.
2. Meanwhile, cook the bacon until crispy and transfer to a plate, reserving 2-3 tablespoons of bacon grease and drippings.
3. Saute the onion in bacon drippings, stirring frequently. Add garlic and flour, stirring well, and cook another 2 minutes, stirring often.
4. Slowly whisk some chicken broth into onion and garlic and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in potatoes, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacon (save some for topping if you’d like).
5. Serve hot. Spoon into bowls and garnish with cheddar cheese and bacon.

Leftovers can be stored in the refrigerator in an air-tight container for 3-4 days, or in the freezer for up to 6 months.  Be sure to cool completely before storing.

Pro Tips For Making Creamy Potato Soup

Pre-bake potatoes: Since this recipe uses potatoes that are already cooked, you could toss a few in the oven the night before to bake them ahead of time instead of boiling them. Peel the potatoes, halve them and add some butter in the middle, wrap them in aluminum foil tightly and bake at 400°F for 1 hour or until soft. *you can keep baked potatoes in the fridge for up to a week.

How To Add Cream To Soup:  No matter what form of cream you are adding, always add it to heated soup and turn down the heat – DO NOT BOIL

Avoid Curdling: Do not boil and use full-fat half and half.  The milk fat is important to keep the soup from curdling. You can also heat the half and half separately before adding it to the soup.

Fix Curdled Soup: If your soup has already curdled, try dropping in an ice cube, lower the heat, and whisk constantly.  The shock may bring it back together.  You can also try by making a roux and whisking it into the soup over low heat until well combined and smooth.

How To Freeze Leftover Cream Soup: Note, cream-based soups are going to separate, the fats in the dairy will separate and settle on the top.  This is normal. Allow the soup to cool completely, then ladle or pour into a rigid plastic container with an airtight lid.  Don’t fill all of the way, leave a few inches to give it room to expand as it freezes.

How To Reheat Frozen Soup:  Thaw in the refrigerator overnight. Reheat slow and low.  Use low heat, do not allow the soup to boil, and stir often until heated through.

What Toppings Are Good On Potato Soup?

Pile on the toppings! Just like a baked potato, you can top your potato soup with your favorite toppings! Here are some options:

• Bacon Pieces
• Shredded Cheddar or Jack Cheese
• Sour Cream
• Cooked Broccoli
• Cooked or Grilled Corn
• Chopped Sun-Dried Tomatoes
• Roasted Red Peppers
• Sliced Jalapenos
• Diced Avocado
• Croutons, homemade cheese crackers, or cheddar cheese crisps
• Green onion or chives

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Originally posted in February 2012. UPDATED October 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.

Continue to Content

Creamy Bacon Potato Soup

Yield: 10 servings

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Print

This soup recipe is hearty, filling and absolutely delicious. The bacon adds a richness to the earthy flavor of the potatoes that is sure to ward off any winter chill.  Load it up with all your favorite toppings for the ultimate in comfort food!

Ingredients

• 5 large baking potatoes, peeled and cut in 1-inch cubes
• 1/2 teaspoon salt
• 8 slices thick-cut bacon, cut into bite-sized pieces (reserve 2-3 tablespoons of drippings)
• 1 cup sweet onions, chopped
• 1 clove garlic, minced
• 2/3 cup all-purpose flour
• 6 cups chicken broth
• 2 cups half and half
• 1 celery stalk, diced
• 1/4 cup fresh parsley, chopped
• 1 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon hot sauce
• shredded cheddar cheese, for garnish

Instructions

1. Place potatoes into a large pot and cover completely with cold water. Add salt and bring to a boil. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer for about 8-10 minutes or until potatoes pierce easily with a knife then drain. 
2. Meanwhile, cook bacon in a dutch oven until crispy then transfer to a plate, reserving 2-3 tablespoons of bacon grease and drippings.
3. Saute onion in bacon drippings, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes, stirring often.
4. Slowly whisk the chicken broth into onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in drained potatoes, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacon (save some for topping if you'd like).
5. Serve hot. Spoon into bowls and garnish with cheddar cheese and bacon.
6. Share and enjoy!

Notes

• OPTION Pre-baking potatoes: Since this recipe uses potatoes that are already cooked, you could toss a few in the oven the night before to bake them ahead of time instead of boiling them. Peel the potatoes, halve them and add some butter in the middle, wrap them in aluminum foil tightly and bake at 400°F for 1 hour or until soft. *you can keep baked potatoes in the fridge for up to a week.

Recommended Products

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 1161mgCarbohydrates: 45gFiber: 4gSugar: 5gProtein: 14g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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