Creamy Potato Soup with Bacon

This creamy potato soup with bacon is a rich, comforting soup made with tender potatoes, crispy bacon, onions, garlic, and a velvety cream base. It’s similar to a loaded baked potato soup and is perfect for cold days.

Ingredients (Serves 6–8)

Soup:

• 8 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 3 lbs (1.4 kg) russet potatoes, peeled and diced
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 bay leaf

For finishing:

• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• ¼ cup chopped green onions or chives
• Extra crispy bacon pieces
• Extra cheese for topping

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Instructions

1. Cook the bacon

1. Heat a large soup pot over medium heat.
2. Add chopped bacon and cook until crispy.
3. Remove bacon and place on paper towels.
4. Leave about 2–3 tablespoons of bacon fat in the pot.

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2. Cook the vegetables

1. Add butter to the bacon fat.
2. Add diced onion and cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds.

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3. Make the creamy base

1. Sprinkle flour over the onions and stir constantly for 1–2 minutes.
2. Slowly pour in chicken broth while whisking to prevent lumps.
3. Add milk and heavy cream.
4. Stir until smooth.

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4. Cook the potatoes

1. Add diced potatoes, salt, pepper, smoked paprika, thyme, onion powder, garlic powder, and bay leaf.
2. Bring to a gentle simmer.
3. Cook uncovered for 20–25 minutes until potatoes are very tender.

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5. Make it creamy

1. Remove the bay leaf.
2. Mash some potatoes directly in the pot with a potato masher for a thicker texture.

For an extra smooth soup:

• Blend about half the soup with an immersion blender, leaving some potato chunks.

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6. Finish the soup

1. Stir in:
   • Sour cream
   • Shredded cheddar cheese
   • Half of the cooked bacon
2. Taste and adjust seasoning.

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Serve topped with:

• Crispy bacon pieces
• Cheddar cheese
• Green onions/chives
• A spoonful of sour cream
• Fresh cracked black pepper

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Restaurant-Style Tips:

• Use russet potatoes for the creamiest texture.
• Don’t boil aggressively after adding dairy — keep it at a gentle simmer.
• Add a splash of buttermilk at the end for a tangy, loaded baked potato flavor.
• For extra richness, replace ½ cup of milk with more heavy cream.

Storage: Keeps in the refrigerator for 3–4 days. Reheat gently on the stove, adding a little milk if it thickens too much.