🥔🥓 Creamy Potato Soup – Rich, Velvety & Loaded with Bacon!
There’s nothing quite like a warm bowl of homemade Creamy Potato Soup on a chilly day! This comforting soup is packed with tender potatoes, crispy bacon, buttery onions, fresh garlic, and a rich, creamy broth that makes every spoonful absolutely delicious.
The secret is a homemade buttery roux that gives the soup its thick, velvety consistency. Add a little heavy cream, shredded cheddar cheese, and crispy bacon, and you’ve got the ultimate comfort-food dinner!
It’s easy to prepare in one pot, uses simple everyday ingredients, and is perfect for busy weeknights, cozy family dinners, or whenever you’re craving something hearty and satisfying.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8
- Difficulty: Easy
- Category: Soup, Dinner, Comfort Food
- Cooking Method: Stovetop
Ingredients
For the Creamy Potato Soup
- 6 strips bacon, chopped
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- ⅓ cup (42 g) all-purpose flour
- 4 cups (960 ml) chicken broth
- 2 cups (480 ml) whole milk
- ½ cup (120 ml) heavy cream
- 2 pounds (900 g) russet or Yukon Gold potatoes, peeled and diced
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme, optional
- 1 cup (100 g) shredded sharp cheddar cheese, optional
For the Toppings
- Extra crispy bacon pieces
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onions
- Sour cream, optional
- Fresh parsley, optional
- Freshly cracked black pepper
Note: The original ingredient list included the bacon, butter, onion, garlic, and flour. The potatoes, broth, milk, cream, seasonings, cheese, and toppings are suggested additions to complete the recipe.
Instructions
1. Cook the Bacon
Place a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add the chopped bacon and cook for approximately 6–8 minutes, stirring occasionally, until crispy and golden brown.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Leave approximately 2 tablespoons of bacon drippings in the pot for extra flavor. Carefully remove any excess grease if necessary.
Reserve the crispy bacon for serving.
2. Sauté the Onion and Garlic
Add the unsalted butter to the pot with the reserved bacon drippings.
Once melted, add the chopped yellow onion.
Cook for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Be careful not to burn the garlic.
3. Make the Roux
Sprinkle the all-purpose flour over the butter, bacon drippings, onions, and garlic.
Stir continuously for approximately 1–2 minutes until the flour is fully incorporated and forms a thick paste.
This buttery flour mixture is called a roux, and it helps thicken the soup while giving it a smooth, creamy consistency.
4. Add the Chicken Broth
Gradually pour the chicken broth into the pot while whisking continuously.
Adding the broth slowly helps prevent lumps from forming.
Continue stirring until the roux is completely dissolved and the liquid becomes smooth.
Bring the mixture to a gentle simmer.
5. Add the Potatoes
Add the diced potatoes to the pot.
Stir gently to make sure the potatoes are distributed evenly throughout the broth.
Add the salt, black pepper, and dried thyme, if using.
Bring the soup to a gentle boil, then reduce the heat to medium-low.
Cover partially and simmer for approximately 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
6. Add the Milk and Heavy Cream
Once the potatoes are tender, reduce the heat to low.
Slowly stir in the whole milk and heavy cream.
Allow the soup to warm gently for approximately 3–5 minutes.
Avoid boiling the soup vigorously after adding the dairy, as this can affect its texture.
7. Make the Soup Extra Creamy
For a naturally thick and velvety texture, use a potato masher to gently mash some of the cooked potatoes directly in the pot.
Leave plenty of potato chunks for a hearty texture.
If you prefer a smoother soup, mash additional potatoes until you reach your desired consistency.
8. Add the Cheese
Gradually stir in the shredded cheddar cheese, if using.
Continue stirring over low heat until the cheese has completely melted into the soup.
Taste and adjust the salt and black pepper as needed.
If the soup becomes too thick, add a little extra warm chicken broth or milk until it reaches your preferred consistency.
9. Stir in the Bacon
Add about half of the reserved crispy bacon to the soup.
Stir gently to distribute the bacon throughout.
Save the remaining bacon for topping each serving.
10. Serve and Garnish
Ladle the hot potato soup into individual bowls.
Top each serving with crispy bacon, shredded cheddar cheese, chopped green onions, and a spoonful of sour cream if desired.
Finish with freshly cracked black pepper and fresh parsley.
Serve immediately with warm crusty bread, homemade biscuits, or buttery dinner rolls.
Enjoy every creamy, cheesy, bacon-filled spoonful!
Expert Tips for the Best Creamy Potato Soup
- Choose the right potatoes: Russet potatoes break down easily and help create a thick soup, while Yukon Gold potatoes provide a naturally buttery and creamy texture.
- Cut potatoes evenly: Similar-sized potato pieces cook more consistently.
- Don’t skip the roux: Cooking the flour in butter and bacon drippings creates a smooth, rich base that thickens the soup.
- Add broth gradually: Whisking while pouring helps prevent lumps.
- Mash only some potatoes: This creates the perfect combination of creamy broth and tender potato chunks.
- Use freshly shredded cheese: It generally melts more smoothly than pre-shredded cheese.
- Keep the heat low after adding dairy: Gentle heating helps prevent the cream and cheese from separating.
- Don’t add too much salt: Bacon and chicken broth already contain sodium. Taste the soup before adding extra seasoning.
- Save bacon for the topping: Adding crispy bacon right before serving preserves its delicious crunch.
- Adjust the thickness: Add broth for a thinner soup or mash more potatoes for a thicker consistency.
Delicious Variations
Loaded Baked Potato Soup: Add extra cheddar cheese, sour cream, crispy bacon, and green onions for all the flavors of a loaded baked potato.
Cheesy Broccoli Potato Soup: Add 1–2 cups chopped broccoli during the final 8–10 minutes of cooking, until tender. Stir in additional cheddar cheese for a delicious broccoli-cheddar combination.
Cream Cheese Potato Soup: Add 4 ounces softened cream cheese along with the heavy cream for an extra-rich and velvety texture.
Garlic Parmesan Potato Soup: Add an additional 2 garlic cloves and ¼ cup freshly grated Parmesan cheese for a delicious savory twist.
Spicy Bacon Potato Soup: Add ¼ teaspoon cayenne pepper or a few chopped jalapeños for a little heat.
Chicken Potato Soup: Add 1–2 cups cooked shredded chicken for a heartier, protein-packed meal.
Vegetarian Potato Soup: Replace the chicken broth with vegetable broth and omit the bacon. Use smoked paprika for a little smoky flavor.
Ranch Potato Soup: Stir in 1 tablespoon ranch seasoning for a delicious ranch-inspired variation.
What to Serve with Creamy Potato Soup
This comforting soup pairs wonderfully with:
- Warm homemade dinner rolls
- Garlic bread
- Buttery biscuits
- Grilled cheese sandwiches
- Fresh garden salad
- Caesar salad
- Roasted broccoli
- Steamed green beans
- Cornbread
- Garlic Parmesan breadsticks
- Grilled cheese sandwiches
For the ultimate cozy dinner, serve a generous bowl of potato soup with warm garlic bread and a crisp green salad.
Make-Ahead and Storage Instructions
Make Ahead: Chop the potatoes, onions, and garlic ahead of time. Store the prepared vegetables in separate airtight containers in the refrigerator. For the best texture, prepare the soup fresh or cook it ahead and add a splash of milk when reheating.
Refrigerator: Allow leftovers to cool slightly and refrigerate in an airtight container within 2 hours of cooking. Store for up to 3–4 days at 40°F (4°C) or below.
Freezing: Freezing is not recommended for the best texture because potatoes and dairy-based soups can become grainy or separate after thawing. The soup may still be frozen, but the consistency can change.
Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring frequently. Add a splash of milk or chicken broth if it has thickened too much.
Microwave: Reheat individual portions in a microwave-safe bowl in 30–45-second intervals, stirring between each interval.
Food Safety: Reheat leftover soup to 165°F (74°C) before serving. Avoid repeatedly cooling and reheating the entire batch.
Frequently Asked Questions
What are the best potatoes for creamy potato soup?
Russet potatoes are excellent because they break down easily and naturally thicken the soup. Yukon Gold potatoes are another great option because they have a buttery flavor and creamy texture.
Do I need to peel the potatoes?
Peeling is recommended for a smoother, more traditional potato soup. However, you can leave the skins on if using thin-skinned Yukon Gold or red potatoes. Just wash them thoroughly before dicing.
How do I make potato soup thicker?
Mash some of the cooked potatoes directly in the pot. You can also simmer the soup gently for a few extra minutes or add a little additional roux if needed.
Why is my potato soup too thin?
The potatoes may not have released enough starch, or the soup may need more time to thicken. Mash a portion of the potatoes and allow the soup to simmer gently.
Can I make this soup without bacon?
Absolutely! Simply leave out the bacon and use butter to sauté the onions and garlic. The soup will still be delicious and creamy.
Can I use milk instead of heavy cream?
Yes! Whole milk can replace the heavy cream, although the soup will be slightly less rich. For the creamiest results, use the combination of milk and heavy cream listed in the recipe.
Can I use vegetable broth instead of chicken broth?
Definitely! Vegetable broth works well and is a great option for a meat-free version when you also omit the bacon.
Can I make this soup in a slow cooker?
Yes! Combine the potatoes, onions, garlic, and broth in the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are tender. Mash some potatoes, then stir in the flour-free dairy and cheese toward the end. For a thicker consistency, prepare a separate butter-and-flour roux on the stovetop and whisk it into the soup.
Can I make potato soup ahead of time?
Yes! Prepare the soup a day ahead and refrigerate it. The flavors develop beautifully, although the soup may thicken overnight. Add a little milk or broth while reheating to restore its creamy consistency.
Approximate Nutrition Information
Per serving, assuming 6 servings and the suggested ingredients, excluding optional toppings:
- Calories: 480 kcal
- Carbohydrates: 42 g
- Protein: 15 g
- Fat: 28 g
- Saturated Fat: 15 g
- Sugar: 6 g
- Fiber: 4 g
- Sodium: 850 mg
Nutrition values are estimates and will vary depending on the potatoes, bacon, broth, dairy products, and cheese brands used.
A Bowl of Homemade Comfort! 🥔🥓
This Creamy Potato Soup is everything a comforting homemade meal should be: thick, velvety, cheesy, hearty, and packed with delicious flavor.
The combination of tender potatoes, savory bacon, buttery onions, garlic, and rich cream creates an irresistible soup that the whole family will love.
Finish each bowl with crispy bacon, melted cheddar, and fresh green onions for the ultimate loaded potato experience.
Make a big pot, serve it with warm bread, and enjoy a cozy homemade dinner that everyone will ask you to make again!