1. Home
  2. Recipes
  3. Potato Bacon Soup

Creamy Potato Bacon Soup

Featured in: Soups and Stews

Here’s how I nailed my go-to potato soup that keeps everyone coming back for more. I blend just enough of the potatoes to make it smooth but leave some chunks for texture. The bacon gets crispy first, and I use a little of the bacon fat to cook the veggies – it gives the whole dish this super smoky flavor. Each spoonful has creamy, soft bits paired with crispy bacon for a perfect bite. My family can’t get enough, and I always make extra because everyone wants seconds or leftovers. It’s like a warm, comforting hug in a bowl – just what you need on a chilly night.
Pin it Share it Send it Print it Jump To Recipe
punchofyummy
Updated on Sun, 16 Mar 2025 18:12:47 GMT
A creamy potato soup bowl with crispy bacon, cheddar, sour cream, and green onions, alongside a smaller bowl of cheese. Pin it
A creamy potato soup bowl with crispy bacon, cheddar, sour cream, and green onions, alongside a smaller bowl of cheese. | pinchofyummy.com

I whipped up this hearty potato soup during a blizzard many winters back. Stuck inside, I grabbed some spuds and frozen bacon from my stash and started cooking. The smell of sizzling bacon mixed with smooth potatoes filled our home, and now my family bugs me to make it whenever the temperature drops.

Beyond Basic Soup

What really makes this soup pop is scraping up those crunchy bacon bits stuck to the pan. I found that adding a pinch of ancho chili creates this gentle warmth that leaves folks guessing what makes it so darn good. It's now my go-to dish for frosty evenings.

Grocery List

  • Russet Potatoes: They break down nicely for an ultra-smooth soup
  • Quality Bacon: Go for the chunky stuff if you can
  • Regular Sour Cream: Don't skimp on fat content here
  • Aged Cheddar: Always grab a block and shred it yourself
  • Ancho Chili: My sneaky addition that adds magic
  • Flavorful Chicken Stock: DIY when time allows
  • Fancy Butter: A tiny splurge that pays off big

Cooking Time

Prep Your Spuds
Chop them roughly the same size so they'll soften together
Crisp Up Your Bacon
Take your time and keep all those tasty drippings
Create Your Base
Let onions and garlic turn soft in the bacon fat
Bubble Away
Allow potatoes to get soft as they swim in the broth
Get It Smooth
Blend part of it for creaminess but keep some chunks then mix in your goodies

Small Details Count

I always cut my potatoes uniformly so they finish cooking at the same time. Only blending half gives you that perfect mix of smooth and chunky texture. Sprinkling a bit of ancho on top before serving makes it look fancy enough for guests.

Perfect Pairings

Nothing beats dipping chunks of crunchy sourdough into this soup. Sometimes I'll throw together a simple green salad on the side. When it's freezing outside, we might add some buttery garlic toast for extra comfort.

Storing Leftovers

This soup stays good in your fridge for about 4 days. Just heat it back up slowly and stir it every so often. I don't typically freeze it because it doesn't come back quite right after thawing.

Switch It Up

You can toss in fresh chopped chives or scallions before serving. Greek yogurt works great if you're out of sour cream, and leftover holiday ham can jump in for bacon. You can really play around with it.

Coziness in Every Spoonful

There's something special about how this soup pulls everyone together. Maybe it's the velvety texture or the way bacon adds such depth. Whatever the reason, it always leaves folks feeling warm and happy.

Velvety potato soup in a bowl garnished with grated cheese, crispy bacon chunks, and green onion slices, with a separate cheese bowl nearby. Pin it
Velvety potato soup in a bowl garnished with grated cheese, crispy bacon chunks, and green onion slices, with a separate cheese bowl nearby. | pinchofyummy.com

Tips From Trial And Error

Don't rush when dicing those potatoes into even chunks. Check the flavor before adding salt since the bacon and cheese bring plenty. And definitely blend some portion of the soup - that's the key to getting that dreamy texture.

Prep Shortcuts

When I know this soup's on the menu, I'll fry up the bacon and chop my potatoes earlier in the day. Everything comes together so much faster that way. Plus having ready bacon around is never a bad thing.

Cold Weather Champion

This soup has gotten us through countless sledding trips, snow cleanup days, and chilly nights. It's basically a warm hug you can eat - just what you need when winter hits hard.

Customize Your Bowl

Some days I'll pop a whole garlic bulb in the oven to mix in. Other times spicy sausage jumps in for bacon duty. The basic recipe rolls with changes so well you can really make it your own.

Family Tradition Starter

This soup's been there for us during colds, snow days, and family gatherings. It's become woven into our family memories. Just the aroma brings everyone wandering into the kitchen hoping to grab the first bowl.

Smooth soup topped with strands of cheese, crunchy bacon bits, diced chives, and a spoonful of sour cream on top. Pin it
Smooth soup topped with strands of cheese, crunchy bacon bits, diced chives, and a spoonful of sour cream on top. | pinchofyummy.com

Frequently Asked Questions

→ Can I make this soup without a blender?

Sure, just leave the potatoes unblended for a chunkier finish. Or use a spoon to mash some against the pot if you want part creamy and part chunky.

→ What type of potatoes work best?

Gold potatoes are great since they’re buttery and keep their shape. Russet potatoes are another option but might fall apart more as they cook.

→ Can I make this soup ahead of time?

Absolutely, it stores well in the fridge for 3 to 4 days. Reheat gently, and add some milk if it feels too thick.

→ How can I make this soup thicker?

Blend more of the soup or stir in a cornstarch mix (cold water and cornstarch) while it’s simmering to thicken things up.

→ What can I use instead of heavy cream?

Try whole milk or half-and-half. While it won’t be as creamy, it works. Don’t skip the sour cream, though—it adds tang and richness.

Potato Bacon Soup

This smooth potato soup with crispy bacon bits is hearty, cozy, and so satisfying. It's the one-pot meal you'll want again and again.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Amelia

Category: Soups and Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 bowls)

Dietary: ~

Ingredients

01 6 slices of bacon, chopped into bits.
02 3 tablespoons of butter.
03 1 medium yellow onion, diced (about 1.5 cups).
04 3 big garlic cloves, minced.
05 1/3 cup plain flour.
06 2.5 pounds of golden potatoes, peeled and cubed.
07 4 cups of chicken stock.
08 2 cups of whole milk.
09 2/3 cup heavy whipping cream.
10 1 and 1/2 teaspoons of salt.
11 1 teaspoon of black pepper.
12 1/4 to 1/2 teaspoon of ancho chili powder.
13 2/3 cup of sour cream.
14 Grated cheddar cheese for topping.
15 Chopped chives for sprinkling.

Instructions

Step 01

In a Dutch oven, fry bacon until it turns crispy. Scoop out bacon but leave the grease behind.

Step 02

Melt butter in the pot, add onions, and let them soften. Add garlic and stir quickly until it smells great.

Step 03

Dust the mixture with flour and whisk it together. Pour in potatoes, broth, milk, cream, and season with salt, pepper, and chili powder.

Step 04

Bring it to a boil and cook for roughly 10 minutes until the potatoes are soft.

Step 05

Blend half of the soup until smooth, then pour it back into the pot. Stir in sour cream and cooked bacon. Let it simmer 15 minutes before serving topped with cheese and chives.

Notes

  1. You can blend the entire soup if you want it completely smooth.
  2. Use less salt at first, then add more if needed.
  3. Only start with 1/4 teaspoon of chili powder, then add more if you like.

Tools You'll Need

  • Large Dutch oven.
  • Hand blender or regular blender.
  • A whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 521
  • Total Fat: 32 g
  • Total Carbohydrate: 47 g
  • Protein: 12 g