This creamy bacon potato soup is a warm hug in a bowl! With tender potatoes and crispy bacon, it’s rich, hearty, and oh-so-comforting.
I love how easy it is to whip up this soup! Just mix everything in one pot and let it simmer. Perfect for chilly days or when you need some extra coziness.
Key Ingredients & Substitutions
Bacon: Bacon adds a delicious, smoky flavor to this soup. If you want a healthier option, turkey bacon or pancetta can be good substitutes. For a vegetarian version, try using smoked paprika for a hint of that bacon flavor without the meat.
Potatoes: I recommend using Russet or Yukon Gold potatoes for creaminess. If you need a lower-carb option, you could try cauliflower for a similar texture. Just keep in mind that it will change the flavor a bit.
Cheese: Sharp cheddar gives a nice kick. You could use mild cheddar or even a pepper jack for added spice. If you’re dairy-free, look for vegan cheddar cheese that melts well.
Heavy Cream: Heavy cream makes the soup super creamy. If you’re looking for a lighter option, half-and-half works well, or you can use coconut milk for a dairy-free adaptation.
How Do I Achieve the Perfect Creamy Consistency?
The key to a silky, creamy soup is to blend it just enough. Here’s how to do it:
- After your potatoes have softened, use an immersion blender for a quick blend, leaving some chunks. This keeps the soup hearty.
- If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender. Let it cool slightly, then blend and return it to the pot.
- Stir in your cream and cheese slowly, allowing it to melt completely before serving. This should give you that luscious k consistency!
With these tips, you’ll have a creamy bacon potato soup that’s sure to warm you up! Enjoy every spoonful!
How to Make Creamy Bacon Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 4 cups chicken broth
For Creaminess:
- 1 cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
Seasonings:
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme (optional)
For Garnishing:
- 1/4 cup sour cream (for topping)
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This creamy bacon potato soup will take about 15 minutes to prep and around 30 minutes to cook. So, in about 45 minutes, you’ll be enjoying a warm, hearty bowl of deliciousness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 6-8 minutes. Once crispy, remove the bacon pieces and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot to add flavor to the soup.
2. Sauté the Vegetables:
Now, add the finely chopped onion to the pot with the bacon fat. Sauté over medium heat until the onion becomes soft and translucent, which should take about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until it’s nice and fragrant.
3. Cook the Potatoes:
Next, add the diced potatoes and chicken broth to the pot. If you like, sprinkle in the dried thyme for extra flavor. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the potatoes are fork-tender, about 15-20 minutes.
4. Blend the Soup:
Once the potatoes are tender, grab your immersion blender and partially puree the soup to your desired thickness. You can leave some potato chunks for texture. If you don’t have an immersion blender, carefully blend about half the soup in a regular blender, then return it to the pot.
5. Add Cream and Cheese:
Stir in the heavy cream (or half-and-half) and the shredded cheddar cheese until everything is melted and creamy. Taste the soup and add salt and pepper to your liking.
6. Serve and Garnish:
Ladle the soup into bowls and top it with the reserved crispy bacon, a dollop of sour cream, extra shredded cheese, and freshly chopped chives. This adds a lovely touch of freshness!
7. Enjoy!
Serve the soup hot and enjoy it with crackers or crusty bread for dipping. It’s the perfect comfort food for any day!
Bon appétit!
Can I Use Lower-Fat Dairy Options?
Absolutely! You can substitute heavy cream with half-and-half or even whole milk for a lighter version. Just keep in mind that using lower-fat options will result in a slightly less creamy texture.
Can I Make This Soup Vegetarian?
Yes, you can! Simply omit the bacon and use vegetable broth instead of chicken broth. You might want to add some smoked paprika to mimic that smoky flavor!
What Types of Potatoes Work Best?
Russet potatoes are great for mashing and creating a creamy soup, but Yukon Gold potatoes also work well for a slightly sweeter flavor. Avoid waxy potatoes like red potatoes, as they won’t break down as nicely.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of broth or cream if it’s too thick. Enjoy!