Creamy Potato Soup with Bacon

There is nothing cozier than a bowl of creamy potato soup studded with crispy bacon on a chilly day I have been refining this recipe for years and it still brings my family to the table with anticipation The blend of velvety potatoes smoky bacon and a hint of richness from cream creates a comforting soup you will crave again and again

The first time I served this soup on a snowy weekend my family gathered around for seconds before I could even sit down Now it is our go-to meal for cold evenings when we want warmth comfort and something that reminds us of home

Gather Your Ingredients

• Bacon: Chopped into bite sized pieces gives the soup rich smoky depth Look for thick cut bacon with balanced fat and meat
• Butter: Lets you build flavor and gives the onions and garlic a lush base Choose unsalted for more control of saltiness
• Yellow onion: Adds sweetness as it softens during cooking For best flavor select onions that feel firm and heavy
• Garlic: Brings earthiness and aroma Fresh cloves will taste best Avoid sprouted or dried out garlic
• All purpose flour: Thickens the soup to the perfect spoonable consistency Sift to avoid clumps
• Gold potatoes: Known for their creamy texture peel and dice evenly for uniform cooking Choose potatoes with smooth skins and no green spots
• Chicken broth: Flavorfully seasons and loosens the soup go for low sodium so you can manage the salt
• Milk: Lends silkiness and keeps the soup from being too rich Use whole milk for best results
• Heavy cream: Takes the creaminess up a notch Fresh cream will bring body and a subtle sweetness
• Salt and ground pepper: Both heighten all the other flavors Start with less and season to taste as you go
• Ancho chili powder: Offers a mild warm spice If your store does not stock this you can swap in smoked paprika for gentle heat

How to Make It

Cook the Bacon:

Place the bacon pieces in a soup pot over medium heat Stir occasionally as they render their fat and turn brown Cook until crisp then remove the pieces to a plate but leave the bacon fat in the pot for flavor

Sauté the Aromatics:

Add butter and chopped onion to the bacon fat still in your pot Keep the heat at medium Cook the onions gently for about five minutes until they are soft and translucent Add the minced garlic and stir often Just thirty seconds brings out the best fragrance without letting the garlic burn

Make the Roux:

Sprinkle flour evenly over the onions and garlic Stir persistently with a wooden spoon or whisk to form a smooth lump free mixture This is your soup’s thickener so let it bubble for a minute or two to cook out any raw flour taste

Build the Soup Base:

Add the diced potatoes chicken broth milk heavy cream salt pepper and ancho chili powder Stir well to incorporate everything Keep the heat at medium high and bring this up to a boil

Cook the Potatoes:

Let the soup bubble briskly for ten minutes The potatoes should be tender enough to pierce with a fork not falling apart Test a few pieces to be sure they cook evenly

Blend for Creaminess:

Turn the soup down to a gentle simmer Use a ladle to move half the soup to a blender and puree until completely smooth If you have an immersion blender blend right in the pot but leave half unblended so you have a creamy yet chunky texture

Recombine and Add Mix ins:

Return the pureed soup to your pot Stir in the sour cream and most of the reserved bacon Save a handful of bacon for garnish Give the soup a good stir to mix everything together

Final Simmer and Flavor Boost:

Let the soup simmer on low for about fifteen minutes so all those flavors can meld together Stir occasionally and taste for seasoning

Serve and Garnish:

Ladle the hot soup into bowls Top each with the crispy bacon you saved a dollop of sour cream shredded cheddar cheese and chopped chives if you love those finishing touches Serve warm and enjoy every bite

I have always loved the earthy sweetness of yellow potatoes They remind me of my grandmother’s kitchen She would mash them by hand to get that just right balance of creamy and chunky One spoonful of this soup and I am right back at her table

Flavor Boosters

Let the soup cool to room temperature Transfer to airtight containers and refrigerate for up to five days For freezing use a freezer safe container and allow half an inch at the top for expansion Soup will keep in the freezer for up to three months When ready to serve reheat gently over low heat without boiling to preserve the creaminess

Serving Suggestions

Serve this soup with a buttered baguette or crusty sourdough for a complete meal Add a side salad with vinaigrette to cut the richness If you want to dress it up a little sprinkle crispy onions or fresh herbs on top For gatherings set out toppings buffet style so everyone can personalize their bowl

Creative Twists

You can swap gold potatoes for russet but the result will be slightly fluffier in texture Vegetable broth works if you want a vegetarian base and plant based cream can be substituted to make this dairy free For a smoky twist try adding smoked paprika instead of ancho chili powder When out of sour cream plain Greek yogurt stands in well

Double the batch of this soup and freeze in portions for easy lunches or dinners It is always a hit in my family and seldom lasts more than a day

Common Questions About This Recipe

→ How can I make the soup extra creamy?

Puree half the soup in a blender or with an immersion blender before combining with the rest. Using full-fat milk and heavy cream also adds to the creamy texture.

→ Can I prepare this soup ahead of time?

Yes, you can prepare it in advance and store in the refrigerator for up to 3 days. Reheat gently before serving, stirring occasionally.

→ What toppings work best with this potato soup?

Classic toppings include crispy bacon, shredded cheddar cheese, sour cream, and fresh chives for added flavor and texture.

→ Can I use a different type of potato?

Gold potatoes offer a creamy texture, but russets or Yukon Golds can also be used for good results.

→ Is it possible to make this soup vegetarian?

Omit the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smokiness in place of bacon.