This Bacon Potato Soup is warm and creamy, packed with tasty bits of bacon and tender potatoes. It’s like a cozy hug in a bowl that will make your day better!
Honestly, who can resist bacon? The combination with creamy potatoes is pure comfort food! Plus, it’s easy to make, perfect for chilly nights with a side of bread!
Key Ingredients & Substitutions
Bacon: This adds amazing flavor! If you’re looking for a lighter option, turkey bacon works well too, though it won’t be as rich. You can even try vegan bacon if you’re avoiding meat.
Potatoes: I love using Russet potatoes for their texture, but Yukon Golds are also great! If you’re short on time, frozen diced potatoes can be used too.
Heavy Cream: For a lighter version, you can substitute half-and-half or evaporated milk. Just remember that the texture will be slightly different. For a dairy-free option, coconut cream works surprisingly well!
Cheese: Cheddar is a classic choice for this soup. For variety, you can experiment with Gruyère or a spicy pepper jack if you like heat!
How Do I Get the Perfect Creamy Consistency?
A key step in achieving that creamy texture is the roux made from flour and bacon fat. Here’s how to do it right:
- Make sure to cook the flour with the onions and garlic for at least 2 minutes. This helps eliminate the raw flour taste.
- Pour the chicken broth slowly while whisking. This prevents lumps from forming.
- Mashing or blending a portion of the potatoes creates creaminess while leaving some texture intact. Blend to your liking!
Always add dairy at the end and heat on low to prevent curdling. Enjoy your delicious soup! It’s all worth it in the end!
How to Make Bacon Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups peeled, diced potatoes (Russet or Yukon Gold)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons chopped fresh chives (for garnish)
- Optional: a pinch of smoked paprika or cayenne pepper for warmth
Time Needed
This creamy, delicious Bacon Potato Soup takes about 15 minutes to prep and 30 minutes to cook. In total, you’ll need about 45 minutes from start to finish. Perfect for a cozy dinner or when you need a warm, comforting meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy, which should take about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside. Make sure to leave the delicious bacon fat in the pot—it’s going to add a lot of flavor to the soup!
2. Sauté the Onions and Garlic:
Add the diced onion to the pot with the leftover bacon fat. Sauté it for about 5 minutes until it’s translucent and soft. Then, add the minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing!
3. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 2 minutes. This step helps create a smooth base for the soup by thickening it up!
4. Add the Chicken Broth:
Slowly pour in the chicken broth while whisking continuously. This helps avoid lumps in your soup. Bring the mixture to a boil and get ready for the next step!
5. Add the Potatoes:
Once boiling, toss the diced potatoes into the pot. Reduce the heat to a simmer and let it cook until the potatoes are tender, which should take about 15-20 minutes. You can poke them with a fork to check if they’re soft!
6. Blend for Creaminess:
When your potatoes are tender, remove about 1 cup of the soup mixture and blend or mash it (a fork works nicely). Stir this back into the pot to create a creamy texture while still keeping some yummy potato chunks intact.
7. Stir in the Cream and Cheese:
Add the butter, heavy cream, sour cream, and shredded cheddar cheese to the pot. Stir until everything is melted and creamy. At this point, season with salt, pepper, and if you’d like a little extra kick, add in the optional smoked paprika or cayenne pepper.
8. Heat Through:
Keep the soup on low heat for about 5 minutes, but be careful not to let it boil after adding the dairy to keep it nice and smooth.
9. Serve and Enjoy:
Dish out the soup into bowls, and don’t forget to top it with the reserved crispy bacon, extra cheddar cheese, and a sprinkle of fresh chives. Now you’re ready to dig into this comforting bowl of goodness!
This hearty, creamy Bacon Potato Soup is the perfect dish to warm you up on chilly days. It makes a great meal by itself or paired with some crusty bread or crackers. Enjoy every spoonful!
Can I Use Different Potatoes for This Soup?
Absolutely! While Russet and Yukon Gold potatoes work best for their creamy texture, you can also use red potatoes or even fingerling potatoes. Just keep in mind that the texture might be slightly different!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or evaporated milk can work well in place of heavy cream. For a dairy-free choice, coconut cream will add a nice richness, though it will give a hint of coconut flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat or in the microwave. Add a splash of broth or cream if it thickens up too much!
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stove.
