This creamy bacon potato soup is warm and comforting. With chunks of tender potatoes and crispy bacon, it’s the perfect dish for chilly days!
Honestly, who can resist bacon? I love to top mine with a sprinkle of cheese and green onions. It makes everything even better—like a tasty hug in a bowl! 🥔🥓
Key Ingredients & Substitutions
Bacon: The star of the show! Use thick slices for better texture. If you need a substitute, turkey bacon works well for a lighter option, or even diced ham can add a nice flavor.
Potatoes: I prefer Russet for their starchy quality, but Yukon Gold potatoes give a buttery flavor. If you need a lower-carb option, cauliflower can be a great substitute—just blend it for a creamy texture!
Heavy Cream: This makes the soup rich and luscious. If you want to lighten it up, half-and-half or even a dairy-free cream can work nicely. Just adjust the thickness with extra broth if needed.
Sour Cream: This adds tanginess. Greek yogurt is an excellent substitute if you are looking for a healthier option. It will still give you that creamy texture!
Cheese: Sharp cheddar is my go-to for a delicious flavor. If you want to mix it up, try Gruyère or Pepper Jack for a spicy kick!
How Can I Achieve a Creamy Texture Without Overcooking the Potatoes?
Getting that creamy texture while keeping the potatoes tender is key! Here’s how to do it:
- First, cook the onions and garlic in the bacon fat well; this builds great flavor.
- When adding the potatoes, make sure they are diced evenly. This ensures they cook uniformly.
- Simmer until fork-tender, about 15-20 minutes. You want them soft but not mushy.
- For a creamy texture, use an immersion blender to puree part of the soup while still leaving some chunks for texture.
- If using a blender, cool the soup slightly before blending to avoid splatters!
Follow these tips, and your soup will be perfectly creamy and comforting every time!
How to Make Creamy Bacon Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Russet or Yukon Gold)
- 4 cups chicken broth
Creamy Additions:
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
Finishing Touches:
- 1/4 cup chopped chives or green onions, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/4 cup butter
- Croutons, for garnish (optional)
- Paprika, for garnish (optional)
Time Needed:
This delicious soup takes about 15 minutes to prepare and around 30 minutes to cook, making a total of about 45 minutes. It’s quick enough for a weeknight dinner yet special enough for guests!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s nice and crispy. This may take around 5-7 minutes. Once done, use a slotted spoon to remove the bacon and set it aside, but don’t discard that tasty bacon fat—you’ll need it!
2. Sauté Onion and Garlic:
Add the chopped onion to the pot with the bacon fat. Sauté for about 5 minutes until it turns translucent. Then, add the minced garlic and let it cook for another minute until it’s fragrant. The aroma will be amazing!
3. Make the Roux:
Sprinkle the flour over the sautéed onion and garlic mixture, continually stirring for about 2 minutes to create a roux. This will help thicken your soup and add depth to its flavor.
4. Add the Broth:
Slowly whisk in the chicken broth, making sure to break up any lumps formed by the flour. It’s important for a smooth soup!
5. Cook the Potatoes:
Next, add the peeled and diced potatoes into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender—this should take about 15-20 minutes.
6. Blend the Soup:
If you have an immersion blender, use it to partially puree the soup right in the pot, leaving some chunks for texture. If you prefer, you can transfer half of the soup to a blender, blitz until smooth, and then return it to the pot.
7. Stir in the Creamy Ingredients:
Add the butter, heavy cream, sour cream, and shredded cheddar cheese to the pot. Stir everything until it’s melted and the soup is creamy and smooth. Yum!
8. Season to Taste:
Time to add some flavor! Season with salt and freshly ground black pepper to your liking. Taste and adjust seasoning as needed.
9. Serve and Enjoy:
Serve the soup hot in bowls, topped with the crispy bacon you set aside earlier, a sprinkle of extra cheddar cheese, chopped chives or green onions, and croutons if you like. A light dusting of paprika makes a lovely finishing touch!
Enjoy your creamy, flavorful bacon potato soup with a side of crusty bread or crackers for dipping! It’s a comforting bowl of goodness that will warm your heart!
Can I Use Different Types of Potatoes?
Absolutely! While Russet or Yukon Gold potatoes are ideal for their fluffy texture, you can also use red potatoes for a firmer bite. Just be mindful that the texture will slightly vary.
Can I Make This Soup Vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add more veggies, like carrots or celery, for extra flavor. Smoked paprika can provide a hint of smokiness without the meat!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to maintain the creamy texture.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stove, adding a splash of cream if necessary to restore creaminess.
