This warm and creamy bacon potato soup is a hug in a bowl! It’s loaded with tender potatoes, crispy bacon, and a sprinkle of cheese for extra flavor.
It’s perfect for chilly days when you just want something comforting. I love grabbing a crusty bread roll to dip in it—yum!
Key Ingredients & Substitutions
Bacon: The star of this soup is crispy bacon. You can use thick-cut bacon for more flavor. For a healthier option, try turkey bacon or even smoked sausage if you’d like a different twist.
Potatoes: Russet potatoes are the best choice due to their starchy texture, but you could substitute Yukon gold potatoes for a creamier mouthfeel. Sweet potatoes add a nice sweetness if you’re feeling adventurous!
Heavy Cream: This adds richness, but you can substitute it with half-and-half or whole milk if you want a lighter version. Just keep in mind it won’t be as creamy as the original.
Cheddar Cheese: While I love sharp cheddar for its bold flavor, you can replace it with medium cheddar, Monterey Jack, or even a vegan cheese for a non-dairy option.
Sour Cream: Adds tanginess, but Greek yogurt is a great substitute. If you prefer a dairy-free option, try coconut yogurt.
How Do I Get the Perfect Texture for My Soup?
Getting the right texture is key for a satisfying potato soup. Here are some tips:
- Start by cooking the bacon until it’s really crispy—it gives the soup depth.
- Sautéing the onions in bacon fat adds flavor. You can always replace bacon fat with olive oil if you prefer a lighter touch.
- When adding the potatoes, keep the skin on if you like a rustic feel! Just make sure to thoroughly wash them first.
- Mashing the potatoes partially gives a nice balance of creamy and chunky textures. Use a potato masher or an immersion blender, depending on how smooth you like it.
Lastly, remember to taste and adjust seasoning as you go. Happy cooking!
Bacon Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 6 slices of bacon
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
For Creaminess:
- 1 cup heavy cream
- 1/2 cup sour cream, plus extra for garnish
For Flavor:
- 1 cup shredded cheddar cheese, plus extra for garnish
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh chives, plus extra for garnish
- 2 tablespoons butter
How Much Time Will You Need?
This hearty Bacon Potato Soup takes about 15 minutes of prep time and about 30 minutes of cooking time, for a total of around 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a large pot over medium heat until it’s nice and crispy. Remove the bacon from the pot, crumble it up, and set it aside for later. Make sure to leave about 2 tablespoons of bacon fat in the pot as it adds great flavor to the soup.
2. Sauté the Vegetables:
Next, add the butter to the pot with the bacon fat. Toss in the chopped onions and sauté them until they’re translucent, which should take around 5 minutes. Then, stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add Flour:
Sprinkle the flour over the onions and garlic mixture. Stir well to coat them with the flour and cook for about 1-2 minutes. This will help thicken the soup later!
4. Pour in Chicken Broth:
While stirring, slowly pour in the chicken broth to help avoid any lumps. Bring this mixture to a boil.
5. Add Potatoes:
Once boiling, add the diced potatoes to the pot. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
6. Mash the Soup:
Using a potato masher or an immersion blender, mash or partially blend the soup to your desired consistency. I like to leave some potato chunks for texture, but feel free to make it as smooth as you like!
7. Stir in Cream and Cheese:
Now, stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese is melted and the soup is heated through. Don’t forget to season it with salt and black pepper to taste!
8. Serve and Garnish:
Finally, ladle the soup into bowls. Top each bowl with the crumbled bacon, a dollop of sour cream, some extra shredded cheese, and a sprinkle of chopped chives for that fresh touch.
9. Enjoy!
Serve hot, ideally with some crusty bread on the side for dipping. Enjoy your delicious, homemade Bacon Potato Soup!
Can I Use Leftover Mashed Potatoes for This Soup?
Absolutely! Leftover mashed potatoes can add creaminess and flavor. Just reduce the amount of chicken broth you use to ensure the soup doesn’t get too thick. Start with about 2-3 cups of broth and adjust as needed.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the bacon with a plant-based bacon alternative or sautéed mushrooms for added depth. Use vegetable broth instead of chicken broth and replace the heavy cream with coconut cream or a cashew cream for a creamy texture.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop, adding a little more broth or cream if it thickens too much.
Can I Freeze This Soup?
You can freeze the soup for up to 3 months! However, note that the cream may change texture upon thawing. To freeze, let the soup cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Thaw in the fridge overnight before reheating.
