Creamy Potato Soup with Bacon: The Cozy Bowl You Crave

You worked hard today. Reward yourself with a bowl that tastes like a hug and looks like a chef made it.

Creamy Potato Soup with Bacon is comfort food that doesn’t apologize—rich, smoky, and silky enough to turn a Tuesday into a moment. It’s simple, it’s fast, and it hits that perfect balance of indulgent yet not ridiculous.

And yes, there’s bacon—because we’re not here to play.

Why Everyone Loves This Recipe

This soup is the intersection of familiar and luxurious. The potatoes make it thick and velvety; the bacon brings salty crunch and steals the show (as usual).

A little onion, garlic, and thyme elevate the flavor beyond “basic.” It scales easily for meal prep, feeds a crowd, and reheats like a champ. Translation: ideal for weeknights, guests, or that “I need cozy now” mood.

Creamy Potato Soup with Bacon: The Cozy Bowl You Crave

Recipe by Lori AndersonCourse: Dinner, Soup

Servings

6 bowls

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

420

kcal

Ingredients

• 6 slices thick-cut bacon, chopped

• 2 tbsp unsalted butter

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes

• 4 cups low-sodium chicken broth (or veggie broth)

• 1 cup whole milk

• 1 cup heavy cream

• 1/2 cup sour cream

• 1 tsp kosher salt (plus more to taste)

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 1 bay leaf

• 2 tbsp chopped chives, for garnish

• 1/2 cup shredded sharp cheddar, for topping

Directions

• Crisp the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, 6–8 minutes. Transfer to a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pot; discard the rest.
• Sweat the aromatics: Add butter to the pot. When melted, add onion and a pinch of salt. Cook 4–5 minutes until translucent, then stir in garlic for 30 seconds until fragrant (no burning, please).
• Build the base: Add potatoes, thyme, smoked paprika, and bay leaf. Stir to coat, then pour in chicken broth. Bring to a boil, reduce to a simmer, and cook 12–15 minutes until potatoes are tender.
• Blend to silky: Remove bay leaf. Using an immersion blender, blend about 70–80% of the soup until creamy but still slightly chunky. No immersion blender? Carefully transfer half to a blender, process until smooth, and return to pot.
• Finish creamy: Stir in milk, heavy cream, and sour cream. Simmer on low 3–5 minutes. Season with salt and pepper to taste. If too thick, thin with a splash of broth; if too thin, simmer a few more minutes.
• Top like a pro: Ladle into bowls and garnish with crispy bacon, cheddar, and chives. Pause for applause (or a quick pic—IG loves a creamy swirl).

Smart Storage Guide

• Fridge: Store in an airtight container for up to 4 days. Cool it fast—no giant pot sitting out forever, FYI.
• Freezer: Dairy-based soups can separate; if freezing, do so before adding sour cream and heavy cream.
  

  Add them when reheating.

• Reheat: Warm gently on the stove over low heat. Add a splash of broth or milk to loosen.
  

  Avoid boiling to keep it smooth.

• Toppings: Store bacon and chives separately for max crunch and color.

Health Benefits

• Potatoes: Naturally rich in potassium for heart and muscle function, plus fiber if you leave some skin on.
• Protein and satiety: Bacon and dairy add protein and fat, which help keep you fuller longer (useful on busy days).
• Calcium: Milk, cream, and cheese add calcium to support bone health.
• Customization: You can lighten the dairy and still keep it satisfying—see variations below.

Nutrition Stats

Approximate per serving (1 of 6): 420 calories; 20g fat; 40g carbs; 17g protein; 3g fiber; 980mg sodium. These numbers vary based on bacon cut, dairy choices, and your salt hand.

Key nutrients: Potassium (~800mg), Calcium (~220mg), Vitamin B6, and small amounts of Vitamin C.

Things to Be Careful About

• Salt creep: Bacon, broth, and cheese are salty.
  

  Taste before you add more salt, then season gradually.

• Texture traps: Over-blending can make it gluey if you use starchy russets. Yukon Golds are safer.
  

  Blend partially for the best mouthfeel.

• Dairy scorch: High heat can split the dairy. Keep it to a gentle simmer at the finish.
• Leftover thickness: The soup thickens as it sits.
  

  Plan to add liquid when reheating.

• Allergens: Contains dairy and pork. See swaps if needed.

Recipe Variations

• Lighter Touch: Use half-and-half instead of heavy cream, Greek yogurt instead of sour cream, and turkey bacon.
  

  You’ll still get creaminess without feeling like you need a nap.

• Fully Loaded: Add extra cheddar, a dollop of sour cream on top, and more bacon. Green onions, too.
  

  Because extra.

• Veggie Boost: Stir in sautéed leeks, celery, or diced carrots with the onions. Fold in baby spinach at the end until wilted.
• Smoky Corn Potato Chowder: Add 1–1.5 cups sweet corn kernels and a pinch more smoked paprika.
  

  It’s summer fair meets winter cozy.

• Gluten-Free Thickener: For ultra-thick soup, mash a few extra potatoes or stir in 1–2 teaspoons cornstarch slurry. No flour needed.
• Dairy-Free Creamy: Use olive oil instead of butter, coconut milk or cashew cream instead of dairy, and skip cheese.
  

  Use crispy mushrooms or smoked tempeh for that “bacon” vibe.

FAQ

Can I make this ahead?

Yes. Make the soup up to 3 days ahead and refrigerate.

Reheat gently and add a splash of broth or milk to loosen. Keep bacon separate until serving so it stays crisp.

What are the best potatoes for this soup?

Yukon Golds are ideal for creamy texture without getting gluey.

Russets work but can over-thicken if over-blended. Red potatoes hold shape better but are less creamy.

Do I need an immersion blender?

No, but it’s convenient.

A regular blender or food processor works—just blend in batches and vent the lid to avoid pressure build-up. Or mash by hand for rustic texture.

How do I make it vegetarian?

Skip bacon and use olive oil or butter for sautéing.

Swap chicken broth for vegetable broth. For smoky depth, add a little smoked paprika or a drop of liquid smoke.

Can I add protein?

Absolutely.

Shredded rotisserie chicken, diced ham, or cooked Italian sausage integrate well. Add at the end and warm through.

How do I keep leftovers from separating?

Reheat low and slow, stir often, and avoid boiling.

If it separates slightly, whisk vigorously and add a touch of cream or milk to re-emulsify.

My Closing Thoughts

Creamy Potato Soup with Bacon is a reminder that simple ingredients can taste ridiculously luxe with a few smart moves. Render the bacon right, control the heat, and balance the seasoning—boom, restaurant-level comfort at home.

Make it lighter, load it up, or add veggies; it flexes to your goals, IMO. Now go ladle yourself a win and pretend you planned this all week.