Creamy Potato Bacon Soup

When the weather turns chilly, nothing warms the soul quite like a bowl of creamy potato bacon soup. This hearty, stick-to-your-ribs comfort food combines tender chunks of potato with crispy bacon in a velvety cream base that’s pure comfort in every spoonful.

This recipe strikes the perfect balance between rustic home cooking and restaurant-quality results. The combination of smoky bacon and rich potato creates an incredibly satisfying meal that’s sure to become a family favorite.

Why You’ll Love This

• Ready in under an hour with simple pantry ingredients
• One-pot recipe means minimal cleanup
• Perfectly creamy texture without being heavy
• Makes excellent leftovers that reheat beautifully
• Customizable with different toppings and add-ins

Ingredients

• 3.5 cups chicken broth
• 4 russet potatoes, peeled and diced (3–4 cups)
• 1 (14 ounce) can diced tomatoes
• 1 yellow onion, diced
• 1 cup shredded carrots
• 1 cup diced celery
• 1 tablespoon dried parsley
• 1/2 tablespoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound ground beef
• 1 package (12 ounces) bacon, cooked and chopped
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups half and half
• 2 cups shredded cheddar cheese or pepper jack cheese
• To garnish: green onions, reserved chopped bacon

Instructions

1. Cook diced bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
2. Sauté onions in bacon fat until translucent, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over vegetables and stir for 1 minute.
5. Add potatoes, broth, and thyme. Bring to a boil, then simmer for 15 minutes.
6. Once potatoes are tender, stir in cream and half the bacon.
7. Season with salt and pepper to taste.
8. Serve hot, topped with remaining bacon and chives.

Tips & Variations

• For a thicker soup, mash some potato chunks against the side of the pot
• Substitute half-and-half for cream to reduce calories
• Add shredded cheddar cheese for an extra rich version
• Make it vegetarian by omitting bacon and using vegetable broth

Serving Suggestions

Serve this hearty soup with crusty bread or warm dinner rolls for dipping. A simple green salad makes the perfect side dish to balance the richness of the soup. For extra indulgence, top with shredded cheese, extra bacon bits, or a dollop of sour cream.

Notes

• Stores well in the refrigerator for up to 4 days
• Reheat gently over low heat, stirring occasionally
• Add a splash of milk when reheating if soup is too thick

FAQs

• Can I freeze this soup? Yes, but freeze before adding cream. Add cream when reheating.
• Can I use different potatoes? Yes, but waxy potatoes like Yukon Gold will hold their shape better.
• Is this gluten-free? Replace flour with cornstarch for a gluten-free version.
• Can I make this in a slow cooker? Yes, cook on low for 6-8 hours, adding cream in the last 30 minutes.

Creamy Potato Bacon Soup

Recipe by Full Recipe

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When the weather turns chilly, nothing warms the soul quite like a bowl of creamy potato bacon soup. This hearty, stick-to-your-ribs comfort food combines

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 3.5 cups chicken broth
• 4 russet potatoes, peeled and diced (3–4 cups)
• 1 (14 ounce) can diced tomatoes
• 1 yellow onion, diced
• 1 cup shredded carrots
• 1 cup diced celery
• 1 tablespoon dried parsley
• 1/2 tablespoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound ground beef
• 1 package (12 ounces) bacon, cooked and chopped
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups half and half
• 2 cups shredded cheddar cheese or pepper jack cheese
• To garnish: green onions, reserved chopped bacon

Steps

1. Cook diced bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
2. Sauté onions in bacon fat until translucent, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over vegetables and stir for 1 minute.
5. Add potatoes, broth, and thyme. Bring to a boil, then simmer for 15 minutes.
6. Once potatoes are tender, stir in cream and half the bacon.
7. Season with salt and pepper to taste.
8. Serve hot, topped with remaining bacon and chives.

Notes

• Stores well in the refrigerator for up to 4 days
• Reheat gently over low heat, stirring occasionally
• Add a splash of milk when reheating if soup is too thick