Potato Bacon Soup

I first encountered this creamy potato soup at a small diner in the Midwest during a road trip, and I knew immediately I had to recreate it at home. The way they served it – piping hot with a mountain of toppings – stuck with me for weeks. This recipe is my homage to that experience, with a few personal touches I've added over the years. The secret is in how you build the flavors: starting with that bacon fat as your base gives the entire soup an incredible depth. I love how the potatoes break down slightly as they cook, naturally thickening the soup while still leaving some chunks for texture. The addition of heavy cream makes it luxuriously smooth without being too heavy. What really makes this special is the layering of textures – you've got the silky soup, the crispy bacon, the melted cheese, and those fresh green onions all working together. Every spoonful is different, and that's what keeps you coming back for more. I've served this to potato-soup skeptics who've become instant converts. There's something about the combination of familiar flavors presented in such a comforting way that just works.

Why I love this recipe

I love this recipe because it's the perfect example of how simple ingredients can create something truly spectacular. There's no fancy technique or hard-to-find ingredients – just quality basics prepared with care. What gets me every time is how versatile it is: you can make it on a busy weeknight because it comes together quickly, or you can serve it at a dinner party and impress everyone. I appreciate that it's forgiving too – if your potatoes cook a bit longer, they just make the soup creamier; if you want more bacon (and who doesn't?), pile it on! The recipe also scales beautifully, so I often double it and freeze half for those days when I need comfort food fast. But beyond all the practical reasons, I love this soup because it makes people happy. There's something about a steaming bowl of creamy potato soup topped with bacon that brings out smiles and satisfied sighs. It reminds me of cozy evenings, good conversations, and the simple pleasure of a well-made meal. Every time I make it, I'm reminded that the best recipes aren't always the most complicated – sometimes they're just the ones that make you feel good from the inside out.

What You Need From Your Kitchen

• Russet potatoes: Peel, dice into uniform cubes, and keep in cold water until ready to use to prevent browning
• Bacon: Chop into small pieces and cook until crispy, reserving the rendered fat for cooking
• Onion: Dice finely to ensure it cooks evenly and blends into the soup base
• Garlic: Mince fresh garlic cloves for maximum flavor impact
• Chicken broth: Use low-sodium broth to control the saltiness of the final dish
• Heavy cream: Bring to room temperature before adding to prevent curdling
• Cheddar cheese: Shred from a block for better melting and flavor than pre-shredded varieties
• Green onions: Slice thinly on the diagonal for an elegant presentation as garnish

Let's Make These Together

Prepare your ingredients

Start by peeling and dicing your potatoes into uniform half-inch cubes so they cook evenly. Chop your bacon into small pieces, dice the onion finely, and mince the garlic. Having everything prepped before you start cooking makes the process smooth and enjoyable. Keep your diced potatoes in a bowl of cold water to prevent them from turning brown while you prep the other ingredients.

Cook the bacon base

Heat your large pot over medium heat and add the chopped bacon. Cook it until it reaches that perfect crispy texture, stirring occasionally to ensure even cooking. The bacon fat that renders out is liquid gold for this recipe, providing a smoky foundation for the entire soup. Once crispy, remove the bacon pieces and set them aside, but keep that flavorful fat in the pot.

Build the flavor foundation

Add your diced onions to the bacon fat and let them cook until they become soft and translucent. This process, known as sweating the onions, brings out their natural sweetness. Then add your minced garlic and cook for just a minute until it becomes fragrant. Be careful not to burn the garlic as it can turn bitter quickly.

Simmer the potatoes

Add your drained potato cubes and chicken broth to the pot, bringing everything to a gentle boil. Then reduce the heat and let it simmer until the potatoes are completely tender. This is when the magic happens as the potatoes release their starch, naturally thickening the soup. Use a potato masher to crush about half of them, creating a creamy base while leaving chunks for texture.

Make it creamy and finish

Lower the heat and slowly stir in the heavy cream, letting the soup come together for a few more minutes. Season with salt and pepper, tasting as you go. Ladle the hot soup into bowls and top each one with a generous amount of shredded cheddar, crispy bacon, and fresh green onions. The cheese will melt beautifully into the hot soup, creating pockets of gooey deliciousness.

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Switch Things Up

I remember the first time I made this soup on a particularly cold winter evening when I had friends coming over. I was nervous because I'd never made potato soup from scratch before, but the smell of bacon sizzling in the pot immediately boosted my confidence. As the potatoes softened and the cream went in, I couldn't resist sneaking tastes – each one better than the last. When I finally ladled it into bowls and topped each one with extra bacon and cheese, my friends' faces said it all. One of them asked for the recipe before even finishing their first bowl! Since then, I've made this soup countless times, tweaking the bacon-to-cheese ratio here and there, but the core recipe remains the same. It's become my go-to dish when someone needs comfort food or when I just want something warm and satisfying. The best discovery? Day-two leftovers are even better because the flavors have had time to really meld together.

Perfect Pairings

This loaded potato soup pairs beautifully with crusty sourdough bread or warm garlic bread for dipping into that creamy broth. For a lighter accompaniment, try a crisp green salad with a tangy vinaigrette to balance the richness of the soup. If you're feeling indulgent, serve it alongside grilled cheese sandwiches for the ultimate comfort meal combo. A cold beer or a glass of Chardonnay also complements the smoky bacon and creamy texture wonderfully. For a complete meal, consider adding a side of roasted vegetables or coleslaw to round out the plate.

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Frequently Asked Questions

→ Can I make this soup in a slow cooker?

Yes! Cook the bacon separately and set aside. Add potatoes, onion, garlic, and broth to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Mash some potatoes, stir in cream during the last 30 minutes, then top with bacon, cheese, and green onions before serving.

→ How do I prevent the soup from curdling when adding cream?

The key is to add the cream when the soup is at a lower temperature, not boiling. Remove the pot from high heat, let it cool slightly, then stir in room-temperature cream. Heat gently without boiling, and the soup will stay smooth and creamy without separating.

→ Can I use a different type of potato?

While russet potatoes are ideal because they break down nicely and create a creamy texture, you can use Yukon Gold potatoes for a slightly different result. They hold their shape better and give a buttery flavor. Avoid waxy potatoes like red potatoes as they won't break down as well for the creamy consistency.

→ What can I substitute for heavy cream to make it lighter?

You can use half-and-half for a lighter version, though it won't be quite as rich. Another option is whole milk combined with a tablespoon of butter. For a dairy-free version, try full-fat coconut milk or cashew cream, though the flavor profile will change slightly.

→ How long will leftovers keep and how should I reheat them?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add a splash of broth or cream when reheating. Warm it gently over medium-low heat on the stovetop, stirring frequently, or microwave in 1-minute intervals, stirring between each, until heated through.

→ Can I freeze this potato soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop. You may need to whisk it to restore the creamy texture and add a bit of extra cream or broth.

Conclusion

This creamy potato soup with bacon is the definition of comfort food done right. It's rich without being heavy, flavorful without being overwhelming, and incredibly satisfying. Whether you're serving it as a starter or making it the main event with some crusty bread, this soup delivers every single time. The best part? It tastes even better the next day, making it perfect for meal prep or enjoying leftovers. Give it a try and watch it become a family favorite!