This creamy bacon potato soup is warm and comforting. With tender potatoes and crispy bacon, it’s the perfect dish to chase away the chill on a cold day!
I love sprinkling extra bacon on top—why not? It’s like a little reward for a job well done. Plus, this soup is easy to make, and great to share with friends and family!
Key Ingredients & Substitutions
Bacon: The heart of this soup! I suggest using thick-cut bacon for extra flavor and crunch. If you’re looking for a healthier option, turkey bacon works well, too.
Potatoes: Russet potatoes give a fluffy texture, but you could use Yukon Gold for a creamier result. If you’re short on time, frozen diced potatoes can be a quick substitute.
Heavy Cream: This adds a rich creaminess. You can replace it with half-and-half or milk if you’re looking to lighten the soup, but it might be less creamy.
Cheddar Cheese: Sharp cheddar brings a great flavor. Feel free to use Monterey Jack or even a dairy-free cheese if you want a vegan version. Just keep in mind it might alter the taste.
Sour Cream: This adds tanginess. Greek yogurt is a great replacement if you want something healthier or lower in fat.
How Do I Get My Bacon Extra Crispy?
Crispy bacon gives lovely flavor and texture to your soup. Here’s how to make sure it’s perfectly crisp:
- Start with a cold pan. Place bacon slices in a single layer and turn the heat to medium. This helps the fat render slowly.
- Cook for about 5-7 minutes without flipping, then turn the bacon and continue cooking until golden brown and crisp.
- Drain on paper towels to absorb any excess grease.
Don’t forget to save the bacon drippings for sautéing the onions. It adds incredible flavor!
How to Make Creamy Bacon Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1/2 cup sour cream (plus extra for garnish)
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
How Much Time Will You Need?
This delightful creamy bacon potato soup will take about 10 minutes to prepare and approximately 30 minutes to cook. You’ll have a warm, delicious soup ready in about 40 minutes—perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. This usually takes about 5-7 minutes. Remove the bacon from the pot, leaving the rendered fat behind, and place it on a plate lined with paper towels to drain. Once it’s cool enough to handle, crumble the bacon and set it aside for later.
2. Sauté the Onions and Garlic:
Add the finely chopped onion to the bacon fat in the pot. Sauté until the onion becomes translucent, about 4-5 minutes. Then, add the minced garlic and cook for another minute, letting its wonderful aroma fill your kitchen!
3. Create the Roux:
Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook the flour slightly—this creates a roux that helps thicken your soup.
4. Add the Broth and Potatoes:
Gradually whisk in the chicken broth, ensuring there are no lumps. After this, add the diced potatoes to the pot and give it a good stir.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are tender, which should take about 15-20 minutes.
6. Mash Some Potatoes:
Once the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes in the soup. This step adds creaminess while leaving some chunks for texture—just how I like it!
7. Stir in Creamy Goodness:
Next, stir in the butter, heavy cream, shredded cheddar cheese, and sour cream. Mix until everything is melted and creamy. Season the soup with salt and pepper to taste.
8. Serve and Garnish:
Serve the soup hot in bowls and top it off with the crumbled bacon, extra cheddar cheese, a dollop of sour cream, and the chopped fresh chives for a pop of color and flavor.
Enjoy this delicious, hearty creamy bacon potato soup that’s perfect for cozy days! You might want to make extra—it’s that good!
Can I Use Other Types of Potatoes?
Yes! While russet potatoes are ideal for their fluffiness, you can definitely use Yukon Gold for a creamier texture or even red potatoes for a firmer bite. Just make sure they are diced evenly for consistent cooking.
What Can I Substitute for Heavy Cream?
If you’re looking to lighten the soup, you can substitute heavy cream with half-and-half or even whole milk. The soup will be slightly less rich but still delicious. For a dairy-free option, try coconut milk or a plant-based cream alternative.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, just warm it gently on the stove or in the microwave, stirring occasionally to ensure even heat distribution.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to a day in advance. Just be sure to cool it completely before storing it in the fridge. When you’re ready to serve, reheat on the stove over low heat, adding a splash of broth if it thickens too much.
