Creamy Potato Soup with Bacon
Some days just scream for a big bowl of creamy comfort — the kind that makes you forget deadlines, adulting, and everything else. Enter Creamy Potato Soup with Bacon. It’s thick, rich, and loaded with smoky bits of happiness (a.k.a. bacon). This is the kind of soup that doesn’t just warm your stomach — it heals your soul.
Why This Recipe is Awesome
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One pot, no drama. Minimal mess, maximal flavor.
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Ultra-creamy texture. It’s like eating a hug.
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Bacon. Enough said.
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Budget-friendly & filling. Potatoes are cheap heroes.
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Customizable. Load it up with cheese, chives, or whatever toppings make you smile.
Basically, this soup is comfort food royalty — cozy, creamy, and totally worth every spoonful.
Ingredients You’ll Need
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6 slices bacon, chopped — the crispy, salty MVP.
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1 small onion, diced — flavor foundation.
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3 cloves garlic, minced — because garlic fixes everything.
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3 tbsp butter — the start of all good things.
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¼ cup flour — to thicken that creamy dream.
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4 cups chicken broth — keeps it silky, not stodgy.
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4 cups potatoes, peeled & diced — russet or Yukon gold work best.
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1 cup milk — for creaminess.
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1 cup heavy cream — because we’re not on a diet today.
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1 cup shredded cheddar cheese — melts right into magic.
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Salt & pepper, to taste.
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Optional toppings: chopped chives, extra bacon, sour cream, or more cheese (obviously).
Step-by-Step Instructions
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Cook the bacon. In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon and set aside — don’t throw away that glorious fat.
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Sauté the aromatics. In the same pot, add butter and diced onion. Cook until soft, then add garlic. Breathe in deeply. Happiness smells like this.
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Make the roux. Stir in flour, whisking for 1 minute to cook off that raw taste.
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Add the broth. Slowly whisk in chicken broth until smooth. Bring to a gentle boil.
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Add the potatoes. Toss them in and simmer 15–20 minutes until fork-tender.
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Blend (optional). For extra creaminess, mash a few potatoes or blend half the soup — your choice of chunkiness.
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Add milk and cream. Stir in gently, then sprinkle in cheddar cheese until melted and silky.
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Season to perfection. Add salt, pepper, and stir in most of the bacon.
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Serve hot. Top with reserved bacon, cheese, and chives.
Boom. Comfort achieved.
Common Mistakes to Avoid
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Skipping the roux. That butter + flour magic thickens your soup beautifully.
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Over-blending. You want texture, not baby food.
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Using watery milk only. The cream makes it luscious — don’t cheat yourself.
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Forgetting to season at the end. Potatoes need salt like TikTok needs trends.
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Burning the bacon. Crispy, yes. Charcoal, no.
Alternatives & Substitutions
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Make it vegetarian by skipping bacon and using veggie broth — add smoked paprika for flavor.
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Swap cheddar for Monterey Jack or Gouda for a twist.
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No cream? Use evaporated milk. Still rich, still dreamy.
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Add corn or celery for more texture.
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Want it spicy? A dash of cayenne or a few jalapeño slices will wake it right up.
FAQ (Frequently Asked Questions)
Q: Can I make this ahead of time?
A: Totally! Store it in the fridge up to 4 days and reheat slowly on the stove.
Q: Can I freeze it?
A: Eh… not ideal. Creamy soups can separate when thawed. Fresh is best!
Q: Can I use leftover mashed potatoes?
A: Yup! Skip the simmering — just stir them in with broth and adjust thickness.
Q: Can I use turkey bacon?
A: You can, but the real thing hits different.
Q: Can I make it in a slow cooker?
A: Absolutely. Dump everything (except dairy and cheese) in and cook on low 6–7 hours. Stir in cream and cheese before serving.
Q: How do I make it thicker?
A: Mash more potatoes or whisk in a spoon of cornstarch slurry.
Q: What toppings go best?
A: Bacon bits, cheddar, chives, sour cream, and a cozy blanket.
Final Thoughts
And there you have it — Creamy Potato Soup with Bacon, a.k.a. “edible happiness in a bowl.” It’s thick, flavorful, and easy enough to pull off even on your laziest evenings.
Grab a spoon, add extra cheese (because why not), and dive into that creamy, smoky comfort. You’ve just made the coziest dinner of the season. 🥣💛
