Creamy Potato Soup with Bacon
Serves 6 | Prep: 15 min | Cook: 30–35 min | Total: ~50 min
🛒 Ingredients
For the Soup Base:
6 slices thick-cut bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth (low-sodium preferred)
2 lbs russet or Yukon Gold potatoes, peeled and cubed (~5 cups)
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
For Creaminess:
1 cup whole milk or half-and-half
½ cup sour cream (plus extra for topping)
Optional: ¼ cup cream cheese for extra richness
For Toppings:
½ cup shredded sharp cheddar cheese
¼ cup green onions, sliced
Reserved crispy bacon bits
Freshly cracked black pepper
Crusty bread or rolls, for serving
🌱 Vegetarian Option: Skip bacon, use olive oil + vegetable broth, and add 1 tsp smoked paprika for smoky depth.
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Bacon
In a large pot or Dutch oven over medium heat, cook bacon until crispy.
Remove with a slotted spoon and set aside on paper towels.
Leave 1–2 tbsp of bacon fat in the pot — it’s flavor gold!
2️⃣ Sauté Aromatics
Add onion to the bacon fat. Cook 5–6 minutes until soft and translucent.
Stir in garlic and cook 30 seconds until fragrant.
3️⃣ Simmer the Potatoes
Add potatoes, chicken broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are fork-tender.
4️⃣ Thicken the Soup
Use a potato masher to lightly crush about half the potatoes right in the pot.
This releases starch and naturally thickens the soup — no flour needed!
5️⃣ Add Creaminess
Stir in milk, sour cream, and cream cheese (if using).
Warm through over low heat — do not boil (to prevent curdling).
Taste and adjust seasoning — maybe a little more salt or pepper?
6️⃣ Serve with Style
Ladle into bowls.
Top generously with:
Shredded cheddar
Crispy bacon bits
Green onions
A dollop of sour cream
Freshly cracked pepper
🍽️ Pro Move: Serve with warm sourdough bread or buttery dinner rolls for ultimate dipping joy.
🌈 Variations & Pro Hacks
🧀 Cheese Lover’s Dream: Stir in extra cheddar or try Gruyère or pepper jack
🥔 Skin-On Option: Leave skins on Yukon Golds for rustic texture & fiber
🧊 Make-Ahead Magic: Cool completely and refrigerate up to 4 days — reheat gently on stove
❄️ Freeze It? Yes! Freeze before adding dairy. Thaw, reheat, then stir in milk/sour cream
🌱 Dairy-Free? Use coconut milk + cashew cream and skip sour cream (add lemon juice for tang)
🌶️ Spicy Kick: Top with jalapeños or a drizzle of sriracha
🧠 Why This Soup Is So Creamy (Without Being Heavy)
The secret is natural thickening:
Mashing some of the cooked potatoes releases their starchy insides, giving the soup body without needing a flour roux. Then, the sour cream and milk add richness while keeping it light enough to enjoy a second bowl guilt-free.
And because we add dairy at the end, it stays smooth and never breaks.
❤️ Final Thought: More Than Soup — It’s a Moment of Peace
This Creamy Potato Soup with Bacon isn’t just dinner. It’s the quiet joy of watching steam rise from a favorite mug. The sound of laughter around the table. The way someone sighs after the first bite and says, “This is what I needed.”
It’s proof that the best meals don’t require fancy ingredients — just time, care, and a few good things from the pantry.
So turn off the noise, ladle up a bowl, and let the warmth do its work.
Because sometimes, happiness comes with a spoon. 🥄💛