This warm and creamy bacon potato soup is like a cozy hug in a bowl! It’s packed with tender potatoes, crispy bacon, and seasoned to perfection for that yummy flavor.
Whenever I make this soup, I can’t help but sneak in extra bacon—because who can resist? Perfect with some crusty bread on the side for dipping!
Key Ingredients & Substitutions
Bacon: Crispy bacon is key for flavor. You can use turkey bacon for a leaner option or even smoked sausage for different flavors. My favorite tip is to use thick-cut bacon for extra crunch!
Potatoes: Yukon Gold or russet potatoes give a creamy texture. If you’re looking for a lower-carb option, cauliflower can be a great substitute; just ensure it’s blended well to mimic the creaminess.
Cheddar Cheese: Sharp cheddar adds a wonderful depth of flavor. If you’re lactose intolerant, try a dairy-free cheddar or nutritional yeast for a cheesy taste.
Heavy Cream: This adds richness, but for a lighter version, use milk or unsweetened almond milk. I’ve even replaced half of it with yogurt for creaminess with a tang!
Chicken Broth: Homemade broth is always great if you have it, but store-bought works well too. For a vegetarian option, use vegetable broth instead.
How Do I Achieve Perfectly Cooked Potatoes in the Soup?
The potatoes are essential for texture and heartiness. To ensure they cook perfectly, cut them into equal-sized pieces for even cooking. Don’t rush the simmering step; letting them soften for 15-20 minutes is crucial.
- Start with diced potatoes added to broth. Bring to a boil and reduce to a simmer.
- Check tenderness by piercing with a fork— they should be soft but not mushy!
- If you prefer a thicker soup, mash some potatoes, but keep some chunks for texture.
This soup is a go-to comfort meal, especially with some extra crispy bacon on top to treat yourself! Enjoy it with family and friends.
How to Make Delicious 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 and diced potatoes (Yukon gold or russet work well)
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream or half and half
- Salt and pepper, to taste
For Garnishing:
- Fresh chives, chopped
- Sour cream
Time Needed:
This scrumptious bacon potato soup will take about 10 minutes for prep and 30 minutes for cooking, making a total of around 40 minutes. Perfect for a comforting dinner on busy nights!
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 crisp. Once cooked, use a slotted spoon to remove the bacon pieces and let them drain on paper towels. Keep the bacon fat in the pot; it’s going to add fabulous flavor!
2. Sauté the Aromatics:
Add the diced onion into the pot with the bacon fat. Sauté over medium heat until the onion is soft and turns a little translucent, about 5 minutes. This is where the magic starts to happen!
3. Add Garlic:
Stir in the minced garlic and let it cook for another 30 seconds until it smells wonderful. Be careful not to burn it!
4. Incorporate Potatoes and Broth:
Add the peeled and diced potatoes along with the chicken broth. Bring everything to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
5. Thicken the Soup:
Using a potato masher or an immersion blender, slightly mash some of the potatoes to thicken the soup while leaving some chunks intact for a good texture. It’s okay to have both creamy and chunky bits!
6. Add Cheese and Cream:
Stir in the shredded cheddar cheese and the heavy cream. Heat through until everything is warmed up, but don’t let it boil again. The cheese will melt into the soup deliciously!
7. Season:
Now, taste your soup and season it with salt and pepper to your liking. Adjust it until it’s just perfect!
8. Serve It Up:
Serve the soup hot in bowls, topped with those crispy bacon bits you saved earlier. Don’t forget a dollop of sour cream and a sprinkle of fresh chives for that extra touch. Enjoy every warm spoonful!
This rich and creamy bacon potato soup is not only comforting but also hearty—perfect for chilly evenings! Pair it with fresh bread or crunchy crackers for an even more satisfying meal.
Can I Use Instant Pot for This Recipe?
Absolutely! To make it in an Instant Pot, sauté the bacon and veggies using the sauté function. Then add the potatoes and broth. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure, blend slightly, and stir in cheese and cream as usual!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken. You can add mushrooms for an extra umami flavor and consider using smoked paprika to replicate some of the smokiness!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen up the soup.
Can I Freeze Bacon Potato Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer to freezer-safe containers. Keep it frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove, adding additional liquid if necessary.
