This Bacon Potato Soup is a warm hug in a bowl! Creamy with soft potatoes and crispy bacon, it’s super comforting and just perfect for chilly days.
Honestly, who can resist the smell of bacon cooking? I can’t! I love adding a sprinkle of cheese on top before serving—it’s the best part! 🥔🥓
Key Ingredients & Substitutions
Bacon: Bacon is the star of this soup, adding an amazing flavor. If you’re looking for a healthier option, turkey bacon works well, though the taste will be a bit different. I’ve even tried pancetta, which gives a unique twist!
Potatoes: Russet or Yukon Gold are best for their creaminess. If you prefer a lower-carb option, cauliflower works great as a substitute. Just blend it really well for a smooth texture.
Heavy Cream: While heavy cream makes the soup rich, you can use half-and-half, whole milk, or even a plant-based cream for a lighter option. I often use sour cream for creaminess too, which doubles as a garnish!
Cheese: Sharp cheddar adds great flavor. If you’re dairy-free, there are excellent vegan cheese options that melt well. Nutritional yeast can be an alternative for a cheesy flavor without the dairy.
How Can You Make the Soup Extra Creamy?
To achieve a velvety texture, blending the soup is key. You can use an immersion blender right in the pot, which is super convenient. Just blend it enough to break down the potatoes but leave some chunks for a nice texture.
- Cook the potatoes until tender (15-20 mins). The longer you simmer, the creamier it gets!
- When blending, start slow to avoid splashes. You want some potato pieces for that classic chowder feel.
- For a thicker consistency, whisking in a flour slurry can help, just remember to let it cook for 5 more minutes!
Bacon Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Russet or Yukon Gold work well)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup sour cream, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 3 green onions or chives, finely chopped (for garnish)
How Much Time Will You Need?
This delicious soup will take about 15 minutes of prep time and around 30 minutes of cooking time. In total, you’re looking at approximately 45 minutes from start to soup time. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon and set it aside on some paper towels. Leave the delicious bacon drippings in the pot!
2. Sauté the Vegetables:
Add the diced onion to the bacon drippings. Sauté for about 4-5 minutes until it’s softened and starts to look golden. Then, add the minced garlic and cook for an additional minute until it’s fragrant—this will bring your kitchen to life!
3. Add Potatoes and Broth:
Stir in the diced potatoes and then pour in the chicken broth. Bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, which should take about 15-20 minutes.
4. Optional Thickening:
If you like a thicker soup, mix the 2 tablespoons of flour with a bit of water to make a slurry. Stir this into the soup and let it simmer for another 5 minutes. This will give your soup a creamy, hearty texture!
5. Blend the Soup:
Now it’s time to blend! Using an immersion blender, blend the soup until it’s mostly smooth but still has some potato chunks for texture. If you don’t have one, you can carefully transfer half the soup to a blender, blend until smooth, and then return it to the pot.
6. Add Cream and Cheese:
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat for about 5 minutes until everything is melted and heated through. Remember to season with salt and pepper to taste—this part really brings out the flavors!
7. Serve and Enjoy:
Pour the soup into bowls and garnish with crispy bacon pieces, a sprinkle of additional cheddar cheese, sour cream dollops, and chopped green onions or chives. Dive in and enjoy your creamy, savory Bacon Potato Soup!
Bon appétit! 🥣
Can I Use Other Types of Potatoes?
Absolutely! While Russet and Yukon Gold are great choices for their creaminess, you can also use red potatoes or even sweet potatoes for a different flavor profile. Just keep in mind that texture and taste may vary slightly.
How Can I Make This Soup Vegetarian or Vegan?
To make a vegetarian version, simply omit the bacon and replace the chicken broth with vegetable broth. For a vegan option, use plant-based cream alternatives and dairy-free cheese. You can add extra veggies or beans for flavor and heartiness!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, heat on the stove over low heat, stirring occasionally. You can add a splash of broth or cream to freshen it up if it thickens too much.
Can I Freeze the Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to airtight containers or freezer bags. It will last in the freezer for about 2-3 months. Thaw in the fridge overnight and reheat gently on the stove when you’re ready to enjoy it again!