Creamy Bacon Potato Soup

Nothing warms up a blustery evening quite like a big pot of creamy potato soup simmering on the stove. With cozy flavors from bacon, vegetables, and cheddar, this soup has a velvety base that comes together quickly with basic pantry staples. If you have potatoes and a handful of fridge ingredients, you are well on your way to an utterly satisfying dinner.

My family reaches for this recipe every chilly season. After making it the first time, my husband said it was better than any soup from a restaurant and it quickly became a regular on our dinner rotation.

Ingredients

• Thick-cut bacon: adds smokiness and savory crunch look for bacon with plenty of meat
• Carrots: bring subtle sweetness and extra color choose firm and bright carrots
• Celery: adds classic soup flavor and aroma fresh pale green stalks work best
• Onion: creates a base of flavor yellow or white onions are best for their mellow taste
• Salt: balances the flavors and seasons the vegetables use kosher or sea salt for even flavor
• Garlic: provides a deep savory note crush or finely mince for full effect
• Dried parsley: brings gentle herbiness opt for a fresh dried jar for best taste
• Dried dill and thyme: add warmth and complexity make sure they are not too old to ensure flavor
• Pepper: gives a light hint of heat use freshly cracked if possible
• Low-sodium chicken broth: creates a light but flavorful soup base homemade or a good-quality boxed broth works nicely
• Russet or gold potatoes: thicken the soup and provide a creamy texture choose firm potatoes with no green spots
• Unsalted butter: for a rich base go with high-quality real butter
• All-purpose flour: thickens and makes the soup velvety whisk it thoroughly with butter to prevent lumps
• Milk: adds creaminess without heaviness whole or two percent milk works best
• Shredded cheddar cheese: gives the soup a melty finish look for sharp or medium cheddar for bold flavor
• Sliced green onions: bring brightness and color pick crisp green onions for topping

Instructions

Cook the Bacon:

In a large Dutch oven or soup pot cook chopped bacon on medium-high heat for about five minutes until crispy. Once it is done use a slotted spoon to transfer the bacon to a paper towel lined plate but keep the bacon fat in the pot. This step adds a smoky depth that flavors the whole soup.

Sauté the Vegetables:

Add chopped carrots celery and onion to the hot bacon fat cooking and stirring for five minutes. You want the onions to soften and the carrots and celery to start releasing their aroma since this is the soup’s flavor backbone.

Season the Base:

Stir in the salt minced garlic dried parsley dill thyme and pepper. Cook everything together for one minute allowing the dried herbs to bloom in the heat and infuse the oil with aromatic flavor.

Add Potatoes and Broth:

Pour in the low-sodium chicken broth then add the peeled and chopped potatoes. Use a wooden spoon to scrape any browned bits from the bottom of the pot as these add a rich savory foundation.

Simmer the Soup:

Bring everything to a gentle simmer over medium-high heat. Reduce the heat to medium-low cover the pot and cook for about ten minutes or until the potatoes are completely tender when pierced with a fork.

Make the Roux:

While the soup simmers whisk melted butter and flour together in a medium bowl or large glass measuring cup until smooth and bubbling. This roux creates the luxurious creamy texture of the soup.

Thicken with Milk:

Gradually whisk milk into the roux making sure to scrape down the sides so no flour clumps remain. Microwave in 45 to 60 second bursts whisking each time until the milk mixture thickens nicely. Keep a close eye so it does not overflow.

Combine and Finish:

Once the potatoes are soft stir the thickened milk mixture into the pot. Add one cup of shredded cheddar and most of the cooked bacon leaving some aside for topping. Stir until the cheese melts completely making the soup ultra creamy.

Serve and Top:

Ladle the hot soup into bowls topping with reserved bacon extra cheddar and a sprinkle of fresh green onions for color and crunch.

I absolutely love using sharp cheddar in this soup because of how it melts into every spoonful. One of my favorite memories is ladling up bowls for my kids and watching their faces light up as they pile on extra cheese and bacon at the end. Potato soup has always felt like a little dose of home to me.

Storage Tips

Store leftover potato soup in a covered airtight container in the refrigerator for up to four days. Reheat gently over low heat to keep it creamy. Resist the urge to boil or the dairy can separate. If the soup thickens too much in the fridge add a splash of milk or broth when reheating to loosen it up.

Ingredient Substitutions

You can use Yukon gold potatoes or even red potatoes for a slightly different texture. Turkey bacon works well if you want a lighter touch. Swap the cheddar for Monterey Jack or a sprinkle of parmesan for a different cheesy finish. If you prefer vegetarian use vegetable broth and skip the bacon or add smoked paprika for depth.

Serving Suggestions

Pair this potato soup with a chunk of crusty bread for dunking or a crisp green salad tossed with apple and walnuts. For a hearty meal I sometimes serve it with crispy grilled cheese sandwiches. It also works beautifully as a starter for a special dinner.

Cultural and Seasonal Context

Potato soup is a staple in both American and Canadian kitchens especially through the cold months. It was always a snow day favorite for us topped with whatever cheese or bits of ham we had leftover. Spring versions can be lighter with leeks or fresh dill added just before serving.

Seasonal Adaptations

Fresh local potatoes in the fall make this soup extra creamy and sweet Add leeks instead of onions in early spring for a lighter flavor In summer stir in leftover corn kernels or diced zucchini just before serving

Success Stories

My neighbor once made a huge pot of this soup for her church group and it disappeared faster than she could ladle it out. One holiday my mom topped each bowl with a swirl of sour cream and chives and neighbors said they would pay for the recipe. Every cook I share this with sends back glowing reviews of how it is now in their weekly supper plans.

Freezer Meal Conversion

This soup freezes best before you add the dairy ingredients. Prepare the soup up to the point of simmering potatoes then cool and freeze. When ready to eat defrost simmer and then make the roux cheese and bacon fresh to stir in at the end for the best creamy consistency.

This potato soup is sure to become a comforting favorite in your home too. Serve hot with plenty of toppings and enjoy every creamy bite.

Common Recipe Questions

→ How do you achieve a thick texture?

A simple roux of melted butter and flour thickens the soup, blended with milk for a silky finish.

→ Can I use different potatoes?

Russet or gold potatoes work best for creaminess, but Yukon Golds add a buttery note and hold their shape nicely.

→ Is it possible to make this vegetarian?

Omit the bacon and use vegetable broth instead of chicken broth. Add extra veggies or smoked paprika for depth.

→ How can I store leftovers?

Cool the soup fully, refrigerate in an airtight container, and enjoy within 3 days. Stir well when reheating.

→ What toppings go well?

Extra Cheddar, crispy bacon bits, and sliced green onions offer the perfect finishing touches.