If you’re craving the ultimate comfort dish that wraps you in cozy warmth with every spoonful, look no further than this Creamy Potato Soup with Bacon Recipe. This rich, velvety soup is packed with tender potatoes, smoky bacon, and just the right blend of savory vegetables, making it a perfect meal for chilly evenings or whenever you need a heartwarming hug in a bowl. Every bite delivers a luscious creaminess accented with crispy bacon bits, a combo that’s truly irresistible.
Ingredients You’ll Need
Gathering the right ingredients for this Creamy Potato Soup with Bacon Recipe is simplicity itself—but don’t underestimate their importance. Each element plays a crucial role in layering flavors, enriching the texture, and adding vibrancy to this luscious soup.
- Bacon (6 strips, thick cut): Provides smoky, crispy goodness that infuses the soup with incredible depth.
- Onion (1/2 medium, finely chopped): Adds a natural sweetness and balanced aroma when sautéed.
- Celery (2 sticks, finely chopped): Offers subtle herbal notes and satisfying crunch to build flavor base.
- Carrot (1 large, peeled and finely chopped): Brings a touch of sweetness and bright color to the mix.
- Flour (1/4 cup): Acts as a thickening agent, giving the soup that perfect creamy texture.
- Garlic (2 cloves, minced): Injects an enticing savory punch that lifts the overall flavor.
- Italian seasoning (1/4 teaspoon): Adds fragrant herb layers, tying together the vegetables beautifully.
- Chicken broth or stock (4 cups): Forms the hearty liquid base that carries all the flavors.
- Heavy or whipping cream (1 cup): Infuses the soup with luscious richness and smooth mouthfeel.
- Russet potatoes (2 pounds, peeled and diced): Provide the soup’s creamy body and satisfyingly tender texture.
- Seasoning salt and pepper (to taste, or Tony’s Seasoning): Essential for balancing and enhancing every element of the soup.
How to Make Creamy Potato Soup with Bacon Recipe
Step 1: Crisp the Bacon
Start by adding those thick-cut bacon strips to your Dutch oven or heavy-bottomed soup pot over medium-high heat. Let them sizzle and render their flavorful fat until they’re beautifully crispy, which takes about 10 minutes. This step not only creates perfect bacon pieces for topping but also forms a smoky, savory fat base that’s going to elevate the entire soup.
Step 2: Remove Bacon, Keep the Fat
Once your bacon reaches crispy perfection, transfer it to a paper towel-lined plate to drain excess grease. Don’t discard the fat in the pot—this liquid gold will become the flavor foundation for your vegetable sauté, so leave it right there in the pot.
Step 3: Sauté the Vegetables
Into the same bacon fat, toss in the finely chopped onion, celery, and carrot. Sauté these until they soften and become fragrant, about 5 to 7 minutes. This simple step is so satisfying because it unlocks the natural sweetness and aromas that will form the heart of your soup.
Step 4: Add Flour, Garlic, and Italian Seasoning
Sprinkle in the flour evenly over the softened vegetables, then stir in the minced garlic and Italian seasoning. Stir this mixture almost constantly for about a minute—this little bit of cooking time removes the raw taste of the flour, helping achieve that perfect silky consistency in your soup later.
Step 5: Pour in the Chicken Broth
Slowly add your chicken broth, scraping the pot’s bottom with a wooden spoon to dissolve any browned bits. This technique, called deglazing, pulls all that flavorful residue into the broth, intensifying the soup’s taste and building richness effortlessly.
Step 6: Add Cream, Potatoes, and Most Bacon
Next, pour in the heavy cream, then add the peeled and diced Russet potatoes along with most of your crispy bacon pieces, saving some for garnish. Crank the heat up to high and bring the entire pot to a rolling boil. Once boiling, reduce to a rapid simmer with the lid slightly cracked to allow steam to escape, preventing over-thickening.
Step 7: Simmer Until Potatoes Are Tender
Let your soup cook gently at this rapid simmer for 20 to 25 minutes, stirring now and then to prevent sticking. This slow cook melds all the components while the potatoes soften beautifully, breaking down just enough to naturally thicken the soup into an irresistible creamy consistency.
Step 8: Season and Serve
Finally, season your soup with seasoning salt, black pepper, or even Tony’s for a bit of southern zest—taste as you go to get it just right. Ladle the piping hot soup into bowls and top with the reserved crispy bacon bits to add a delightful crunch and smoky finish.
How to Serve Creamy Potato Soup with Bacon Recipe
Garnishes
While the crispy bacon on top is a must, consider adding a dollop of sour cream or a handful of shredded sharp cheddar cheese for extra creaminess and tang. A sprinkle of fresh chopped chives or green onions brightens the dish and adds a pop of color, making each bowl visually inviting.
Side Dishes
This creamy soup pairs wonderfully with a crusty artisan bread or warm buttery biscuits that can scoop up every last drop. A simple crisp green salad with a light vinaigrette is a refreshing foil to the soup’s richness, balancing the meal perfectly.
Creative Ways to Present
For a rustic feel, serve the soup in mini bread bowls or small cast-iron skillets. Entertaining? Offer individual servings in elegant ramekins or mason jars, layering garnish options so guests can customize. Adding a drizzle of chili oil gives it a trendy spicy twist that’ll wow your dinner companions.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover soup to airtight containers and store in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making leftovers just as delightful as freshly made.
Freezing
This creamy potato soup with bacon recipe freezes well but note that the texture may slightly change due to the cream and potatoes. To freeze, place cooled soup in freezer-safe containers, leaving some space for expansion, and it will keep for up to 2 months.
Reheating
When reheating, do so gently on the stovetop over low heat, stirring often to prevent scorching and to help redistribute any separated cream. If the soup thickens too much, simply add a splash of chicken broth or cream to bring it back to the perfect consistency.
FAQs
Can I use a different type of potato for this soup?
Absolutely! While Russet potatoes are ideal for their starchy quality that thickens the soup naturally, Yukon Golds can add a buttery flavor and hold their shape better if you prefer some chunkiness.
Is it possible to make this soup vegetarian?
Yes! Swap the bacon for smoked paprika or liquid smoke to mimic that smoky depth, and use vegetable broth instead of chicken broth. You can also omit the bacon entirely and add sautéed mushrooms for an earthy twist.
How thick should the soup be?
The soup should be creamy and slightly thick, but still spoonable. If it gets too thick, just thin it out with a little extra broth or cream until you reach your favorite consistency.
Can this recipe be made dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Just keep in mind it will slightly alter the flavor and richness, but it will still be delicious!
What is the best way to dice potatoes evenly?
To dice potatoes evenly, first peel and slice them into uniform slices, then cut slices into sticks, and finally cross-cut into cubes. Using a sharp knife and steady cuts helps achieve consistent cooking throughout the soup.
Final Thoughts
This Creamy Potato Soup with Bacon Recipe is one of those heartwarming dishes that quickly becomes a household favorite. Its rich, silky texture and smoky, savory layers will comfort you on even the chilliest days. I can’t wait for you to try making it yourself and share it with your loved ones—it truly feels like a warm hug in a bowl! Happy cooking and even happier spoonfuls ahead.
Print
Creamy Potato Soup with Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Potato Soup with Bacon is a comforting and hearty dish perfect for chilly days. Made with tender Russet potatoes simmered in a rich and savory broth, blended with crispy bacon, sautéed vegetables, and a touch of cream, this soup offers a perfect balance of creamy texture and smoky flavor. Easy to make on the stovetop, it’s a crowd-pleaser ideal for family dinners or casual gatherings.
Ingredients
Soup Base
- 6 strips thick cut bacon, cut into small pieces
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 1 large carrot, peeled & finely chopped
- 1/4 cup flour
- 2 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 2 pounds Russet potatoes, peeled & diced
Seasoning
- Seasoning salt & pepper or Tony’s Seasoning, to taste
Instructions
- Cook Bacon: Add the bacon pieces to a Dutch oven or large soup pot set over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the bacon is crispy and browned.
- Set Aside Bacon: Use a slotted spoon to transfer the crispy bacon onto a paper towel-lined plate to drain excess fat. Leave the rendered bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the finely chopped onions, celery, and carrots to the pot with the bacon fat. Sauté the vegetables over medium heat for about 5-7 minutes until softened and fragrant.
- Add Flour and Seasoning: Stir in the flour, minced garlic, and Italian seasoning. Cook this mixture for about one minute, stirring almost constantly to form a roux and prevent burning.
- Add Broth and Scrape: Slowly pour in the chicken broth while stirring to dissolve the flour. Scrape up any browned bits stuck to the bottom of the pot to enhance the soup’s flavor.
- Add Cream, Potatoes, and Bacon: Stir in the heavy cream, diced potatoes, and most of the cooked bacon pieces (reserve some bacon for garnish). Increase heat to high and bring the soup to a boil.
- Simmer Until Tender: Once boiling, reduce the heat to a rapid simmer with the lid slightly ajar. Cook for 20-25 minutes, stirring occasionally, until the potatoes are fall-apart tender and the soup has thickened.
- Season and Serve: Adjust seasoning by adding salt, pepper, or Tony’s seasoning to taste. Ladle the soup into bowls and garnish with the reserved crispy bacon pieces before serving.
Notes
- Use Russet potatoes for the best texture—they break down easily and thicken the soup.
- If you prefer a smoother consistency, partially mash the potatoes as they cook or use an immersion blender.
- The bacon fat adds essential flavor; do not discard it after cooking the bacon.
- For a dairy-free option, substitute the cream with coconut milk or almond milk, though it will alter the flavor slightly.
- Season to taste with either seasoning salt, black pepper, or Tony’s seasoning for an extra kick.
