Potato bacon soup is the kind of dinner that shows up when the weather turns cold and you just want something thick, creamy, and a little bit indulgent.
This potato bacon soup recipe combines tender chunks of russet potato, plenty of crispy bacon, and a rich, cheesy broth that tastes like a loaded baked potato in a bowl.
It comes together in one pot in under an hour, and most of that time is completely hands off while the potatoes simmer away.
I make a version of this soup at least once a month once the temperatures drop, because it’s cheap, filling, and everyone at my table asks for seconds.
If you’ve got bacon, potatoes, and a few pantry staples on hand, you’re basically already halfway to dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
I learned a lot of my potato technique from making Potato Leek Soup years ago, and this bacon version borrows that same cozy, comforting base.
Why You’ll Love This Potato Bacon Soup Recipe
This isn’t a fussy soup. It’s built from ingredients most of us already keep in the fridge and pantry, and it doesn’t ask for any special technique.
The bacon fat does double duty here, since it flavors the vegetables and the broth at the same time, so you get smoky depth in every spoonful.
Here’s why this recipe earns a permanent spot in your rotation:
- Ready in under an hour, with only about 15 minutes of active prep
- Made in a single pot, so cleanup is quick
- Naturally thick and creamy without needing heavy cream if you don’t have it
- Kid friendly and easy to customize with whatever toppings you like
- Reheats beautifully, so leftovers taste just as good the next day
You might also enjoy: Baked Potato Soup
Ingredients
Nothing on this list is hard to find. You’re mostly working with pantry basics, a handful of fresh vegetables, and good quality bacon.
- 8 slices thick cut bacon, chopped
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 1/3 cup all purpose flour
- 4 cups chicken broth
- 2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped green onions or chives, for topping
I learned this technique while perfecting my Cream of Potato Soup, which uses a very similar roux based method.
Kitchen Equipment Needed
You really only need one large pot for this whole recipe, plus a few basic tools for prepping the vegetables.
- Large Dutch oven or heavy bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Immersion blender, optional, for a smoother texture
Read Also: Ham And Potato Soup Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup, based on what has genuinely made the process easier or the end result better.
1. Le Creuset Enameled Cast Iron Dutch Oven
I’ve used this pot for years and it heats evenly, which matters when you’re building a roux and don’t want hot spots that scorch the flour.
It also holds heat well, so the soup stays warm on the table longer.
The enameled interior cleans up easily even after the cheese melts into it.
2. Thick Cut Applewood Smoked Bacon
Thicker cut bacon holds its texture better in soup and gives you meatier bites instead of thin, floppy pieces.
Applewood smoked varieties add a nice depth of flavor that plain bacon doesn’t have.
It’s a small upgrade that makes a noticeable difference in the final bowl.
3. Immersion Blender
If you like your potato soup with a creamier, less chunky texture, an immersion blender lets you puree part of the soup right in the pot.
I usually blend about a third of it, which thickens the broth naturally without adding more flour or cream.
It also means less cleanup than transferring soup to a countertop blender.
4. Sharp White Cheddar Block
Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly.
Buying a block and shredding it yourself gives you a silkier, more even melt throughout the soup.
Sharp cheddar in particular gives the broth a bolder, tangier flavor.
This pairs beautifully with my Broccoli Cheddar Soup if you’re a fan of cheesy soups in general.
Step-by-Step Instructions: How to Make Potato Bacon Soup
Follow these steps in order and you’ll have a thick, comforting pot of soup ready in under an hour. Each step below is written so a complete beginner can follow along with no guesswork.
1. Cook the Bacon
- Place the chopped bacon in a large Dutch oven or heavy bottomed pot over medium heat.
- Cook, stirring occasionally, for 8 to 10 minutes, until the bacon is crisp and browned.
- Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat behind in the pot.
- Set the cooked bacon aside. You will use most of it in the soup and save a little for topping later.
2. Sauté the Vegetables
- Add the diced onion, celery, and carrot directly to the bacon fat still in the pot.
- Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
3. Make the Roux
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly for about 1 to 2 minutes, coating the vegetables in the flour and cooking off the raw flour taste.
- The mixture will look thick and pasty at this stage. That’s exactly what you want.
4. Add the Broth and Potatoes
- Slowly pour in the chicken broth while whisking or stirring constantly, so the flour dissolves smoothly instead of clumping.
- Add the cubed russet potatoes and the dried thyme.
- Increase the heat to bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are fork tender.
5. Stir in the Dairy
- Reduce the heat to low so the soup doesn’t boil, which can cause the dairy to separate.
- Stir in the whole milk and heavy cream, mixing until fully combined.
- Add most of the cooked bacon back into the pot, reserving a small handful for topping the bowls later.
6. Add the Cheese and Sour Cream
- Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted.
- Stir in the sour cream until the soup looks smooth and creamy.
- Taste the soup and season with salt and black pepper as needed.
7. Serve
- Ladle the hot soup into bowls.
- Top each bowl with the reserved crispy bacon, a sprinkle of extra cheddar, and chopped green onions or chives.
- Serve immediately while hot.
Another favorite: Crockpot Potato Soup
Tips for The Best Potato Bacon Soup
A few small adjustments can take this soup from good to genuinely great, and most of them take no extra time.
- Cut the potatoes into similarly sized cubes so they cook evenly and none end up mushy while others are still firm
- Whisk the broth into the flour mixture gradually to avoid lumps
- Keep the heat low once dairy is added, since boiling can cause the milk or sour cream to curdle
- Shred your own cheese from a block for a smoother melt
- Let the soup sit for 5 minutes off the heat before serving, since it thickens slightly as it rests
This trick works well in Cajun Potato Soup too, if you want to spice things up.
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but it also pairs nicely with a few simple sides.
- A slice of crusty bread or garlic bread for dipping
- A simple green salad to balance out the richness
- Grilled cheese sandwiches for dunking
- A side of Potato Salad if you’re feeding a crowd and want to lean into the potato theme
- Extra bacon bits, shredded cheese, or sour cream on the side so everyone can customize their bowl
Variations of Potato Bacon Soup
Once you’ve made the base recipe, it’s easy to switch things up depending on what you’re craving or what’s in your fridge.
- Loaded baked potato style: Add extra shredded cheese and a dollop of sour cream on top, along with more bacon
- Spicy version: Stir in diced jalapeños or a pinch of cayenne pepper along with the garlic
- Vegetable boost: Add corn kernels or diced bell peppers along with the onion and celery
- Smoky twist: Swap half the bacon for diced smoked sausage
- Lighter version: Use half and half instead of heavy cream and reduce the cheese slightly
Get it on Amazon if you want to try the smoky twist mentioned above.
The same cheese blend works wonderfully in Cheesy Au Gratin Potatoes too.
Storage and Reheating
This soup keeps well, which makes it a great make ahead option for busy weeks.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through
- Add a splash of milk or broth when reheating if the soup has thickened too much in the fridge
- Freezing is not recommended, since the dairy can separate and become grainy once thawed
You might also enjoy: Corn Chowder
Nutritional Facts
Based on a 1 1/2 cup serving, this recipe makes approximately 6 servings.
- Calories: 420
- Protein: 16g
- Carbohydrates: 28g
- Fat: 27g
- Saturated Fat: 13g
- Fiber: 2g
- Sodium: 780mg
These numbers are estimates and will vary depending on the specific brands and quantities used.
Health Benefits of Key Ingredients
While this is definitely a comfort food dish, a few of the ingredients bring some genuine nutritional value to the table.
- Potatoes are a good source of potassium and vitamin C, and they provide filling carbohydrates for energy
- Onions and garlic contain antioxidants that support immune function
- Carrots add beta carotene, which the body converts into vitamin A for eye health
- Celery is low in calories and adds fiber along with vitamin K
- Dairy in the milk, cream, and cheese contributes calcium and protein
This pairs well with the produce used in Winter Soups And Stews if you’re trying to eat seasonally.
FAQs About Potato Bacon Soup
1. Can I make this soup ahead of time?
Yes, this soup can be made up to 2 days in advance and stored in the refrigerator.
Reheat it gently on the stovetop over low heat, adding a splash of milk if it has thickened too much.
2. What’s the best potato to use?
Russet potatoes are the best choice because they break down slightly and help thicken the soup while still holding some texture.
Yukon gold potatoes also work well if you prefer a slightly waxier bite.
3. Can I make this soup without flour?
Yes, you can skip the flour and instead mash some of the cooked potatoes directly in the pot to thicken the soup naturally.
An immersion blender pulsed briefly also works well for this.
4. Why did my soup curdle?
Dairy based soups can curdle if they’re boiled too vigorously after the milk or sour cream is added.
Keep the heat low once dairy goes in, and stir gently rather than letting the soup come to a hard boil.
5. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works as a substitute, though it renders less fat.
You may want to add a tablespoon of butter or olive oil when sautéing the vegetables to make up for the difference.
Potato Bacon Soup
Ingredients
- 8 slices thick cut bacon chopped
- 1 small yellow onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour 40g
- 4 cups chicken broth 960ml
- 2 pounds russet potatoes 907g, peeled and cut into 1/2 inch cubes
- 1 1/2 cups whole milk 360ml
- 1/2 cup heavy cream 120ml
- 1 1/2 cups shredded sharp cheddar cheese 170g, freshly shredded from a block recommended
- 1/2 cup sour cream 120g
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- chopped green onions or chives for topping
Equipment
- Large Dutch oven or heavy-bottomed soup pot For cooking the entire soup
- Sharp chef’s knife For chopping bacon and vegetables
- Cutting board
- Wooden spoon or silicone spatula For stirring
- Measuring cups and spoons
- Immersion blender (optional) for a smoother texture
Method
- Place the chopped bacon in a large Dutch oven or heavy bottomed pot over medium heat. Cook, stirring occasionally, for 8 to 10 minutes, until the bacon is crisp and browned. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat behind in the pot. Set the cooked bacon aside.
- Add the diced onion, celery, and carrot directly to the bacon fat still in the pot. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
- Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 1 to 2 minutes, coating the vegetables in the flour and cooking off the raw flour taste. The mixture will look thick and pasty at this stage.
- Slowly pour in the chicken broth while whisking or stirring constantly, so the flour dissolves smoothly instead of clumping. Add the cubed russet potatoes and the dried thyme. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are fork tender.
- Reduce the heat to low so the soup doesn’t boil, which can cause the dairy to separate. Stir in the whole milk and heavy cream, mixing until fully combined. Add most of the cooked bacon back into the pot, reserving a small handful for topping the bowls later.
- Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted. Stir in the sour cream until the soup looks smooth and creamy. Taste the soup and season with salt and black pepper as needed.
- Ladle the hot soup into bowls. Top each bowl with the reserved crispy bacon, a sprinkle of extra cheddar, and chopped green onions or chives. Serve immediately while hot.
Nutrition
Notes
- Cut the potatoes into similarly sized cubes so they cook evenly and none end up mushy while others are still firm.
- Whisk the broth into the flour mixture gradually to avoid lumps.
- Keep the heat low once dairy is added, since boiling can cause the milk or sour cream to curdle.
- Shred your own cheese from a block for a smoother melt; pre-shredded cheese often contains anti-caking agents.
- Let the soup sit for 5 minutes off the heat before serving, since it thickens slightly as it rests.
- For a smoother texture, use an immersion blender to puree about a third of the soup right in the pot.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if thickened.
- Freezing is not recommended, since the dairy can separate and become grainy once thawed.
- For a spicy version, stir in diced jalapeños or a pinch of cayenne pepper along with the garlic.
- For a lighter version, use half and half instead of heavy cream and reduce the cheese slightly.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Potato bacon soup is one of those meals that feels a lot fancier than the effort it actually takes.
One pot, about an hour, and you end up with something rich, smoky, and genuinely comforting.
It’s the kind of dinner that makes a cold evening feel a little warmer.
Give this recipe a try this week, and let me know in the comments how your bowl turned out. I’d love to hear which toppings you chose.
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