Cozy up with a bowl of creamy potato bacon soup, the ultimate comfort food for chilly evenings. This rich and savory classic is loaded with bold flavor and hearty textures.
Creamy potato bacon soup blends smoky bacon, tender potatoes, and luscious cream into a soul-warming bowl that satisfies every craving with each velvety spoonful.
What You’ll Need for Creamy Potato Bacon Soup
- Bacon – Adds smoky depth and savory crunch, with a crisp finish perfect for topping.
- Baking potatoes – These starchy spuds break down just enough to create a thick, creamy texture.
- Chicken broth – A flavorful base that enhances the richness while balancing the heaviness of cream.
- Heavy whipping cream – Brings the luxurious, velvety body that defines this soup’s irresistible texture.
- Celery & onion – Essential aromatics that provide a subtle, savory base and aromatic depth.
- Garlic – Infuses warmth and adds complexity to the background flavor.
- Thyme – Offers a gentle earthiness that complements the potatoes beautifully.
How to Make It: Creamy Potato Bacon Soup in Simple Steps
Begin by crisping up the bacon, setting it aside while letting its drippings flavor the base.
Sauté onion, garlic, and celery in the bacon fat until softened and fragrant.
Simmer the potatoes with broth and thyme until fork-tender, then stir in the cream for that signature richness.
Thicken slightly with a cornstarch slurry, add some of the bacon back in, then season with salt, pepper, and a hint of cayenne.
Top it off with parmesan, green onions, and the rest of the bacon for a final touch of texture and flavor.
Cozy Kitchen Tips for a Dreamy Soup
For a silkier finish, blend part of the soup before adding the bacon, or mash it gently with a spoon. Using red or Yukon gold potatoes with the skins on adds a rustic flair and a bit of extra nutrition. Want a cheesy twist? Stir in shredded cheddar while the soup simmers, just before serving.
Cooking efficiently? Chop your veggies while the bacon crisps, and dice the potatoes while the aromatics cook. This streamlined prep cuts down on total time without sacrificing flavor.
Storing Your Soup for Later: Keep It Creamy
Let leftovers cool completely before refrigerating in an airtight container for up to 4 days. To reheat, warm gently on the stove over low heat, stirring often to maintain the creamy consistency.
For longer storage, freeze in individual portions for up to 2 months. Thaw in the fridge overnight, and reheat gently, adding a splash of broth or cream to revive the texture.
Creamy Potato Bacon Soup
Ingredients
- 2 ribs celery finely diced
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 8 slices bacon chopped
- ¼ teaspoon dried thyme leaves
- Salt and black pepper to taste
- Pinch of cayenne pepper
- 2 cloves garlic minced
- ½ onion diced
- 3 cups reduced sodium chicken broth
- 16 ounces baking potatoes peeled and cut into ½-inch cubes (approximately 2 medium)
- Optional garnish: shredded Parmesan cheese and thinly sliced green onions
Instructions
- In a large saucepan set over medium heat, cook the chopped bacon until crisp. Using a slotted spoon, remove the bacon and set it aside. Leave the rendered fat in the pan.
- Add diced onion, minced garlic, and celery to the bacon drippings; sauté for 3 to 4 minutes until the onion turns slightly translucent.
- Pour in the chicken broth, followed by the diced potatoes and thyme. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 10 minutes or until the potatoes become fork-tender.
- Lower the heat and stir in the heavy cream, letting the soup simmer for an additional 5 minutes.
- Create a slurry by mixing the cornstarch with 1 tablespoon of water. Gradually whisk this into the soup and let it simmer for 1 minute to thicken. Stir in half the cooked bacon. Adjust seasoning with salt, pepper, and cayenne to taste.
- Ladle into serving bowls and garnish with the remaining bacon, Parmesan, and green onions if desired.
