This Bacon Potato Soup is warm and hearty, perfect for chilly days! With creamy potatoes and crunchy bacon, it’s like a cozy hug in a bowl.
If you’re like me, you can’t resist tossing in an extra slice of bacon for good measure. The more, the merrier, right? 🥓
I love how simple it is to make. Just chop, cook, and blend. It’s great served with some warm bread on the side. Yum!
Key Ingredients & Substitutions
Bacon: This is the star of the show! For the best flavor, use thick-cut bacon. If you prefer something lighter, turkey bacon is a great alternative, although it may not be as crispy.
Potatoes: Yukon Gold potatoes are creamy and perfect for this soup. However, Russet potatoes work well too. For low-carb diets, cauliflower can be used as a substitute—just blend it well for a smooth texture!
Heavy Cream: Heavy cream makes the soup extra rich. If you’re looking for a lighter version, you can use half-and-half or whole milk. For a dairy-free option, coconut cream is a fantastic alternative.
Cheddar Cheese: Shredded cheddar adds a nice tang. You can substitute it with Monterey Jack or even a dairy-free cheese if needed!
How Do I Get My Soup Extra Creamy?
To achieve that creamy texture you love, it’s key to blend part of the soup. Here’s how you do it:
- After cooking the potatoes, remove 1/3 of the soup and blend until smooth.
- Return the blended soup to the pot; this will create a nice creamy base with some chunks of potato left for texture.
This step not only makes the soup creamy but also enhances the flavor by evenly distributing the starch from the potatoes throughout the soup.
Tips for Perfect Bacon Potato Soup
- Cook the bacon slowly over medium heat to render out the fat properly and get it crispy.
- Don’t rush cooking the onions and garlic; it adds depth to the flavor.
- Adjust the thickness of your soup: If you prefer it thicker, add more flour or let it simmer longer without the lid.
And a final personal tip: Always save some bacon for topping! It adds that extra crunch and flavor on top of your creamy soup.
Delicious Bacon Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
- 1/4 cup chopped fresh chives (plus extra for garnish)
How Much Time Will You Need?
This cozy Bacon Potato Soup takes about 10 minutes for prep time and 30 minutes for cooking. In total, you’ll have a delicious, creamy soup ready to serve in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy and golden brown. Once it’s done, use a slotted spoon to remove the bacon pieces and place them on paper towels to soak up the excess grease. Set aside for later!
2. Sauté the Base:
Now, keep about 2 tablespoons of the bacon fat in the pot—this is where the flavor is! Discard any extra. Add butter to the pot and let it melt over medium heat. Add your chopped onion and cook until it’s soft and translucent, which should take about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Liquid:
If you’re using flour to thicken your soup, sprinkle it over the onions and garlic now. Stir constantly for 1-2 minutes to cook out that raw flour taste. Gradually add the chicken broth and water, stirring to avoid any lumps if you’ve used flour.
4. Cook the Potatoes:
Next, toss your diced potatoes into the pot. Bring everything to a boil, then lower the heat and let it simmer. Cook until the potatoes are tender, which should take about 15-20 minutes.
5. Blend for Creaminess:
Once the potatoes are soft, carefully remove about one-third of the soup and blend it until smooth with an immersion blender (or regular blender, then return it to the pot). This will give your soup a creamy texture while keeping some potato chunks for heartiness.
6. Finish It Up:
Stir in the heavy cream, shredded cheddar cheese, and half of your crispy bacon. Season it with salt and pepper to taste. Gently heat until the cheese melts and the soup is warmed through, but don’t let it boil!
7. Serve and Enjoy:
Serve the soup hot, topped with the remaining bacon pieces and extra chopped chives for a lovely garnish. Enjoy your cozy, creamy Bacon Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are great for a creamy texture, you can also use red potatoes or even sweet potatoes for a unique flavor. Just keep in mind that different potatoes may alter the soup’s texture slightly.
How Can I Thicken the Soup?
If you’d like a thicker consistency, you can add more flour, let it cook down a bit longer without the lid, or even mash some of the potatoes against the side of the pot before blending. For an instant thickening option, use cornstarch mixed with a little cold water.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to avoid curdling the cream. You can add a splash of broth or water to loosen the soup if it thickens too much in the fridge.
Can I Make This Soup Vegan or Dairy-Free?
Yes! To make it vegan, substitute the bacon with smoked tempeh or mushrooms for umami flavor, use vegetable broth instead of chicken broth, and replace the heavy cream with coconut cream or a non-dairy milk. Nutritional yeast can also be added for a cheesy flavor!
